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Embu and Meru Counties are neighbouring counties in eastern and central Kenya, located on the eastern and northeastern slopes of Mount Kenya, where altitude, fertile volcanic soils, and reliable rainfall create excellent conditions for high-quality Arabica coffee production.
In Embu County, coffee is grown mainly at 1,300–1,700 meters above sea level by smallholder farmers organized into cooperative societies. The region’s warm days and cool nights support steady cherry development, and most coffee is washed (wet-processed). Embu coffees are known for their bright but balanced acidity, medium to full body, and clean cup, often displaying citrus, red fruit, caramel, and mild floral notes.
Meru County, lying slightly higher in many areas at 1,400–2,000 meters, benefits from cooler temperatures and forest-influenced microclimates near Mount Kenya. Coffee from Meru is also predominantly washed Arabica, commonly varieties such as SL28, SL34, Ruiru 11, and Batian. Meru coffees are respected for their crisp acidity, refined sweetness, and elegant flavour profiles, frequently featuring blackcurrant, berry, stone fruit, and floral characteristics with a smooth, lingering finish.
Together, Embu and Meru form an important coffee-growing zone that complements neighbouring regions like Kirinyaga and Nyeri, contributing to Kenya’s global reputation for producing bright, complex, and high-quality specialty coffees, while agriculture remains a central pillar of local livelihoods and county economies.
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