Soil Profile

Fertile red volcanic soils 

Cooperative Societies and Factories

- Mutira Farmers’ Cooperative Society

- Baragwi Farmers Cooperative Society 

- Kabare Farmers Cooperative Society 

- Rungeto Farmers Cooperative Society (FCS) 

- Kibirigwi Farmers Cooperative Society (FCS)

Varieties

Farmers in Kirinyaga cultivate a mix of SL28, SL34 (approximately 80%), Batian, and Ruiru 11.

Processing

Fully washed processing is the standard. Cherries are selectively handpicked, sorted at intake, pulped using disk pulpers, fermented for 12–24 hours, washed, and dried on raised beds for 7–15 days.

Cup Profile

Kirinyaga coffees are celebrated for their complex, winey acidity with deep berry notes. Typical flavor descriptors include blackcurrant, cranberry, strawberry pie, cinnamon infusion, sugar cane, peach, and fresh plum. The cup exhibits a full body, vibrant acidity, and a lingering sweet finish.

Soil Profile

Fertile volcanic soils with high organic content, excellent drainage, and optimal mineral composition.

Cooperative Societies and Factories

- Tekangu Farmers’ Cooperative Society (FCS)

- Tambaya Farmers’ Cooperative Society (FCS) 

- Gatura Farmers’ Cooperative Society (FCS) 

- Rugi Farmers Cooperative Society (FCS) 

- Mutheka Farmers Cooperative Society (FCS) 

- Othaya Farmers Cooperative Society 

Varieties

SL28, SL34, Ruiru 11, and Batian.

Processing

Fully washed. Handpicked cherries sorted at intake, pulped, fermented 12–24 hours, soaked for up to 24 hours, and dried on raised beds for approximately 16 days.

Cup Profile

Nyeri coffees are legendary for dark fruit notes, bright citrus acidity, and exceptional complexity. Expect blackberry, pomegranate, lemon zest, blackcurrant, raspberry, stone fruit, and floral aromatics. The cup offers a medium-to-heavy body, lively acidity, and a sweet, lingering finish.

Soil Profile

Fertile red volcanic soils along the western slopes of the Aberdare Mountain range. Warm daytime and cooler nighttime temperatures allow beans to develop slowly and accumulate maximum sugar content. Soils are rich in nutrients with excellent drainage and optimal pH for coffee cultivation.

Cooperative Societies and Factories

Kahuhia Coffee Growers Cooperative Society (CGCS) 

• Wanjengi Factory: 1,500 smallholder farmers at 1,600–1,800 meters. Farms average 0.5–2 hectares.

• Ngwethe Factory: 378 farmers at 1,650–1,700 meters.

Kangiri Farmers’ Cooperative Society (FCS) 

• Kanjathi Factory: Established in the 1960s, serving 1,332 active members at 1,600–1,750 meters. Farms average 150 trees.

Iyego Coffee Cooperative Society 

Gatagua Farmers Cooperative Society (FCS) 

Kaganda Farmers’ Cooperative Society (FCS) 

Varieties

SL28, SL34, Ruiru 11, and Batian.

Processing

Fully washed. Handpicked, sorted, pulped, fermented 12–24 hours, washed, dried on raised beds for 7–15 days.

Cup Profile

Murang’a coffees are fruit-forward with complex acidity—a classic Kenyan profile. Expect bright acidity, thick berry juice and honey-like sweetness. The cup offers lively fruit notes with a smooth, lingering finish.

Soil Profile

Fertile volcanic soils derived from ancient volcanic activity. The region features deep, well-drained red volcanic loam rich in organic matter and essential minerals.

Cooperative Societies and Factories

Gititu Farmers Cooperative Society (FCS) 

Thiririka Farmers Cooperative Society (FCS) 

Ritho Farmers Cooperative Society (FCS) 

Kimaratia Farmers’ Cooperative Society 

Ndumberi Coffee Farmers’ Cooperative Society (NCFCS) 

Gitwe Farmers Cooperative Society (FCS) 

Varieties

SL28, SL34, Ruiru 11, and Batian.

Processing

Fully washed with meticulous attention to quality at every stage.

Cup Profile

Kiambu coffees feature bright fruit acidity with a rich, juicy berry flavor and a honey-like sweetness. Flavor notes include berries, citrus, and sweet caramel undertones.