Kericho County has undergone a quiet revolution, where expansive maize fields are steadily giving way to flourishing coffee plantations. Now ranked as Kenya's leading coffee-producing county in both production and auction value, Kericho's rise has been driven by sustained investment, favourable climatic conditions, and deliberate county interventions. Coffee farming has expanded beyond traditional growing areas of Kipkelion West to Kipkelion East, Londiani, Sigowet/Soin, Belgut, Lower Ainamoi and Lower Bureti. The county has distributed more than one million certified coffee seedlings to over 20,000 farmers through the Equalizer Seedlings Empowerment Programme.

Soil Profile

Fertile volcanic soils derived from ancient volcanic activity in the Great Rift Valley. These deep, well-drained red volcanic loams are rich in organic matter, iron, and essential minerals. The soils provide excellent drainage and water retention properties, with optimal acidity levels (pH 5.5–6.5) that coffee trees thrive in. The combination of volcanic fertility and high-altitude conditions allows beans to develop slowly, accumulating maximum sugar content and complex flavour precursors.

Cooperative Societies and Factories

Kericho County has supported 43 coffee cooperative societies with pulping machines, parchment stores and solar dryers, alongside constructing the Kipkelion Coffee Union mill store to improve post-harvest handling and marketing.

• Torsogek Coffee Farmers' Cooperative Society — Recognised as the best-performing coffee cooperative in the county. The society paid Sh190 per kilogramme of coffee cherry to its 379 members—Sh100 as a first payment and Sh90 as a second—for a total of 41,928 kilograms delivered. Members earned at least Sh3.9 million last season and are targeting 70,000 kilogrammes this coming season.

• Kipkelion District Cooperative Union (KDCU) — A major union bringing together thousands of farmers from Kericho, Bomet, and Nandi counties. The union made history as the first cooperative in Kenya to export 134 metric tonnes directly to South Korea.

• Kabng'etuny Farmers' Cooperative Society — Serving over 500 households in Kericho County.

• Chepnorio Farmers' Cooperative Society — Transformed through partnership with Agriterra, with coffee production surging from 700,000 kilograms in 2022 to 1.5 million kilograms by 2024.

• Kapngetuny Coffee Cooperative Company and Koisagat Coffee Cooperative Society — Additional key players in Kericho's expanding coffee sector.

Varieties

SL28, SL34, Ruiru 11, and Batian.

Processing

Fully washed processing is the standard. Cherries are selectively handpicked, sorted at intake, pulped using disk pulpers, fermented for 12–24 hours, washed through grading channels, and dried on raised beds for 10–20 days.

Cup Profile

Kericho coffees are celebrated for their bright acidity, full body, and complex fruit-forward profiles. Typical flavour descriptors include ruby grapefruit, raw sugar, plum, nutmeg, blackcurrant, and deep molasses notes. The cup exhibits a round full body, vibrant acidity, and a sweet, lingering finish with hints of caramel.

Overview

Nakuru County is emerging as a significant coffee producer in the Rift Valley, with coffee farming concentrated in Bahati, Subukia, and Rongai sub-counties. The Nakuru Coffee Societies Union represents over 1,100 farmers across eight cooperative societies. The county government, through the Nakuru Coffee Forum, is actively working with cooperative societies to revamp the sector and access foreign markets.

Soil Profile

Fertile volcanic soils from the Great Rift Valley's ancient volcanic activity. The region features deep, well-drained red volcanic loam rich in organic matter, phosphorus, and potassium. Warm daytime and cooler nighttime temperatures allow beans to develop slowly, accumulating maximum sugar content and complex flavour profiles.

Cooperative Societies and Factories

The Nakuru Coffee Societies Union comprises seven key cooperative societies:

• Mutungati Farmers' Cooperative Society — Established in 1985, currently serving over 450 registered members. Recognised as the best-managed coffee cooperative society in Nakuru.

• Jumatatu Farmers' Cooperative Society — A key player in the Bahati coffee-growing region.

• Wikurie Farmers' Cooperative Society — Serving coffee farmers in the Subukia area.

• Ndemu Farmers' Cooperative Society — Active in the Rongai coffee-growing belt.

• Mandizini Farmers' Cooperative Society — Contributing to Nakuru's growing coffee output.

• Solai Farmers' Cooperative Society — Serving farmers in the Solai region.

• Kiremba Farmers' Cooperative Society — A foundational member of the Nakuru coffee cooperative network.

Bahati Specialty Coffee Growers Cooperative Society (BSCGCS) — A newer cooperative comprising farmers from Bahati, Subukia, and Rongai sub-counties, focused on specialty coffee production.

Varieties

SL28, SL34, Ruiru 11, and Batian.

Processing

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

Cup Profile

Nakuru coffees feature bright, vibrant acidity with complex fruit notes. Expect blackcurrant, citrus, berry, and wine-like undertones with a full body and sweet, lingering finish. The cup offers exceptional clarity and a long, clean aftertaste.

Overview

Nandi County, nestled in the Tinderet hills, is a rising star in Kenya's coffee landscape. The county has seen over 60 cooperative societies consolidate their operations, and has recorded a 92 per cent increase in auction volumes at the Nairobi Coffee Exchange. Nandi's high-altitude coffee-growing areas, with elevations reaching 1,900 metres above sea level, produce exceptional specialty coffees.

Soil Profile

Fertile red volcanic soils rich in organic matter and essential minerals. The deep volcanic loam provides excellent drainage and water retention, with optimal pH levels for coffee cultivation. The high-altitude Tinderet hills offer cool temperatures and ample rainfall, allowing cherries to mature slowly and develop complex flavour profiles.

Cooperative Societies and Factories

• Kaabirer Farmers Cooperative Society (FCS) — Built in 1986, Kaabirer Factory is nestled high in the Tinderet hills. The cooperative serves 950 active farmer members who deliver cherry to the wet mill. Farmers manage small plots averaging 300 coffee trees each.

• Kabunyeria Farmers Cooperative Society — One of Nandi's oldest cooperatives.

• Kapngendui, Kapkiyai, Sirwo, Kapsaos, and Kapkulumben Cooperative Societies — Among the established cooperatives that have consolidated their operations.

Varieties

SL28, SL34, Ruiru 11, and Batian.

Processing

Fully washed. Cherries are handpicked, sorted, pulped, fermented in concrete tanks for 12–24 hours, washed through grading channels, and dried on raised beds for 10–20 days.

Cup Profile

Nandi coffees are characterised by clean, structured profiles with regional distinction. Expect bright acidity, complex fruit notes, and exceptional cup clarity. The high-altitude growing conditions contribute to intense flavour concentration and a sweet, lingering finish.