Region: Karatina Town, Nyeri Country
Variety: SL28, SL34
Process: Washed
Altitude: 1900m
Notes: Grape, lemon pie, biscuit.

Nyeri County is renowned for its significant contribution to Kenya's coffee production, standing out among other coffee-producing regions. This picturesque area lies nestled between the majestic Mt Kenya and the Aberdare ranges, located just to the east of the Great Rift Valley. The climatic conditions and natural features of Nyeri create an ideal environment for coffee cultivation. The region boasts rich, red volcanic soils, a bountiful supply of rainfall, and gentle yet warm temperatures, all of which are essential elements for producing high-quality coffee.

When harvest time approaches, the coffee producers in Nyeri County embrace an organic approach, handpicking only the ripe cherries. Kenya experiences two distinct coffee crops each year. The early, or fly crop, is harvested between June and August, while the main or late crop is collected from October to March, predominantly from farms situated at higher altitudes. 

Coffee cherries are carefully handpicked at peak ripeness by smallholder farmers and delivered to the factory for processing. The cherries are always hand sorted before being pulped.  After pulping, the coffee is then fermented for 12 to 24 hours, depending on temperature and climate conditions, to break down the mucilage. After fermentation, coffee is thoroughly washed through grading channels before being transferred to raised beds or covered solar driers for drying. The drying process lasts 7 to 14 days, with workers frequently turning the parchment to ensure even drying and prevent defects. Once fully dried, the parchment is removed through hulling and the beans are graded before export.