County: Nyeri county
Society: Aguthi Farmers’ Cooperative Society
No. of Farmers: Total: 293
Men: 203
Women: 90
Acreage Farmed: 190 Hectares
Altitude: 1,600-1700 meters above sea level
Harvest Season: October- December
Annual Rainfall Amount: 1,095 mm
Annual Temperature Amount: 21-28°C
Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
Average Annual Cherry Production: 180,000KGs
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: Sagana Coffee Mill
Moisture Level: 10.5%
Cup Report: The Aguthi cup has good citrus acidity and full smooth body with some hints of Lime.The cup flavour is one with complex sweetish flavor with fruity, floral, berry, winey, chocolate, vanilla

and nutty tones. Medium well balanced body

Availability: Available from January- May every year
F.O.B Location: Mombasa
Ex-Warehouse Location: Nairobi