County: Nyeri County
Society: Githiru Farmers’ Cooperative Society
No. of Farmers: Total: 840
Men: 568
Women: 272
Altitude: 1,350-1900 m above sea level
Harvest Season: November- December
Annual Rainfall Amount: 1,200-1350mm
Annual Temperature Amount: 17-27°C
Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
Average Annual Cherry Production: 250,000KGs
Soil Type: Red volcanic soils.
Art of Production: The coffee is wet processed, where the fully ripe cherries are;·         Pulped,

·         Fermented,

·         Washed,

Dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%.

The coffee is then delivered to the dry mill.

Grower’s Cultural History/ Profile: Most of the coffees from Nyeri develop and mature slowly producing extra hard beans.This quality is also evident in the cup. This is why Nyeri is traditionally known as the heart of Kenya’s black gold coffee.

The main harvesting season is one which runs from October to December.

Processing Method: Wet processing
Drying Process: Dry milling after the parchment has dried
Milling Location: Sagan Coffee Mill
Moisture Level: 10.5%
Cup Report: Bright Citrus acidity and a full rounded body. Complex and sweetish flavor with tones of strawberryand blackberries, also winey, fruity, and floral notes.
Availability: Available from January- May every year
F.O.B Location: Mombasa
Ex-Warehouse Location: Nairobi