Nyeri County lies between the eastern slopes of the Aberdare Range and the western side of Mt. Kenya, in Kenya’s fertile central highlands. Its cool temperatures, rich volcanic soils, and seasonal rainfall create ideal conditions for growing exceptional Arabica coffee. At altitudes often exceeding 1,800 masl, cherries ripen slowly, especially during the cool nights. These conditions contribute to the region’s signature cup profile: vibrant acidity, full body, and ripe fruit notes. Nyeri is renowned for producing some of Kenya’s most sought-after coffees. The county town, Nyeri, also serves as a gateway to Aberdare National Park and Mt. Kenya, underscoring the region’s unique natural and agricultural heritage.
The coffee is wet processed, starting with fully ripe cherries that are pulped, then fermented for 12 to 48 hours depending on the weather. After fermentation, the beans are washed and slowly dried on raised African beds for 2 to 3 weeks until they reach a desired level of 10–12% moisture.
Once dried, the coffee is taken to the Othaya dry mill. There, it rests in parchment for about 3 weeks before being hulled, cleaned, and sorted by size. Finally, the beans are handpicked for quality and packed in GrainPro bags for export via Mombasa.
