County: Nyeri
Society: Rumukia Farmers’ Cooperative Society Limited
No. of Farmers: Total: 600Men: 369
Women: 231
Acreage Farmed: 182 Acres
Altitude: 1,700-1,800m above sea level
Harvest Season: October- January
Annual Rainfall Amount: 1,000-1,400mm
Annual Temperature  Amount: 17-27°C
Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
Farming Method: Inorganic
Certification Type: 4C, F.L.O
Average Annual Cherry Production: 5-10 KGs per tree
Soil Type: Red volcanic soils that are rich in phosphorus and are well drained
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: Rumukia Coffee Mills
Moisture Level: 10.5%
Cup Profile: At medium roast the sharp acidity characteristic of Kenya’s coffee is still evident in the cup (citrus acidity).A full smooth body and well interacting tones of black currant, vanilla and nutty hints are evident.
Availability: Available from January- May every year
F.O.B Location: Mombasa
Ex-Warehouse Location: Nairobi