Kenya

Eastern province region on the slopes of Mt. Kenya. Embu coffees often feature bright grapefruit acidity, full body, and sweet berry notes. The fertile volcanic soil produces distinctive flavor characteristics.

Central region producing some of Kenya's most prized coffees. Nyeri coffees are known for their vibrant blackcurrant acidity, deep sweetness, and complex body. The region's high altitude and fertile soil contribute to exceptional quality.

Region closest to Nairobi with historic estates. Kiambu coffees typically offer bright citrus acidity, full body, and complex sweetness. The area includes both smallholder cooperatives and larger estates.

Western region primarily known for tea production. Kericho coffees often feature balanced acidity, medium body, and distinctive herbal notes. The region's high rainfall supports both coffee and tea cultivation.

Region on the slopes of Mt. Kenya with ideal growing conditions. Kirinyaga coffees typically feature blackberry acidity, winey characteristics, and syrupy sweetness. The region includes many quality-focused cooperative factories.

Northeastern region of Kenya's coffee belt. Meru coffees typically display bright citrus acidity, medium body, and tropical fruit notes. The region experiences unique weather patterns influenced by Mt. Kenya.

Central region with a strong coffee tradition. Muranga coffees often present vibrant acidity, full body, and notes of blackcurrant and grapefruit. The region maintains traditional cultivation practices with modern processing.

Rift Valley region with expanding coffee cultivation. Nakuru coffees typically offer bright acidity, medium body, and notes of berry and stone fruit. The region includes newer growing areas complementing Kenya's traditional regions.

Industrial town and surrounding agricultural region near Nairobi. Thika coffees often present balanced profiles with citrus acidity, medium body, and chocolate undertones. The area has significant coffee infrastructure.