Knowledge · geography
Nyeri, Kenya
Kenya growing region
Key facts
- Location
- Southern slopes of Mount Kenya, central highlands
- Elevation
- 1600–2000 meters above sea level
- Signature flavor
- Blackcurrant, tomato, grapefruit acidity, syrupy body
- Dominant varieties
- SL28, SL34, Ruiru 11, Batian
- Soil type
- Iron-rich red volcanic soils, high acidity
- Processing method
- Washed, double-washed and sun-dried
- Harvest months
- October, November, December
- Beans we stock
- 78 from Kenya
Nyeri, on the southern slopes of Mount Kenya in the central highlands, produces what many consider the archetypal Kenyan cup: intensely juicy blackcurrant, ripe tomato, and grapefruit acidity over a syrupy, structured body. Smallholders deliver cherry to cooperative-run 'factories' (washing stations) that meticulously double-wash and sun-dry the coffee, and the deep red, iron-rich volcanic 'nyeri red' soils are credited with the region's signature acidity. The famous SL28 and SL34 selections — bred at Scott Agricultural Laboratories in the 1930s — dominate alongside the disease-resistant Ruiru 11 and Batian. Sold through Kenya's distinctive weekly auction system and graded by bean size (AA, AB), Nyeri coffees are a benchmark for brightness in specialty coffee.
At a glance
- Altitude: 1600–2000 masl
- Typical varieties: SL28, SL34, Ruiru 11, Batian
- Common processes: Washed
- Harvest: 10, 11, 12
Climate
Cool high-altitude equatorial climate with two rainy seasons and a main and 'fly' crop.
Soil & terroir
Iron-rich, deep red volcanic soils ('nyeri red') associated with high acidity.
See also