Aberdare

Aberdare coffee is grown along the Aberdare Range in central Kenya, a mountainous region that forms one of the country’s most important and historic coffee-producing zones. The Aberdare highlands are characterized by high elevations ranging from about 1,600 to over 2,000 meters above sea level, cool temperatures, misty mornings, and reliable, well-distributed rainfall throughout the year. Combined with deep, mineral-rich volcanic soils, these conditions allow coffee cherries to mature slowly, resulting in dense beans with exceptional quality and complexity.

Coffee production in the Aberdare region is dominated by smallholder farmers, many of whom are organized into cooperative societies with central washing stations. The coffee grown here is almost entirely Arabica, with traditional Kenyan varieties such as SL28 and SL34 widely planted for their cup quality and drought tolerance, alongside newer varieties like Ruiru 11 and Batian, which offer disease resistance while maintaining good flavor potential. Most Aberdare coffee is wet-processed (washed), a method that enhances clarity, brightness, and consistency in the cup—qualities for which Kenyan coffee is globally renowned.

In terms of flavor, Aberdare coffees are especially prized in the specialty market for their bright, lively acidity, full and silky body, and clean, well-structured profiles. They frequently display blackcurrant and red berry notes, complemented by citrus, stone fruit, and floral aromas, and often finish with a pleasant sweetness and lingering aftertaste. Because of this balance and intensity, Aberdare coffees are highly sought after by roasters and buyers worldwide and are commonly used both as standout single origins and as components in premium blends. Major coffee-producing counties along the Aberdare slopes—such as Nyeri, Murang’a, Kiambu, Nyandarua, and parts of Kirinyaga—collectively make the Aberdare region a cornerstone of Kenya’s reputation as a producer of some of the world’s finest coffees.