Kenya Nyeri Hill Farm

High up in the fertile highlands of central Kenya lies Nyeri Hill Farm, one of the country's oldest coffee farms. The farm has been run by the Catholic Church since they planted the first coffee trees here over a hundred years ago. In addition to its high quality, the farm also has a strong tradition of social and environmental responsibility. They have started a replanting project and introduced several measures to combat erosion. Fungicides and pesticides have not been used for over ten years, and the use of synthetic chemicals has been gradually reduced. All this is to promote the rich biodiversity and wildlife that thrives on the 4,500-hectare estate.

This coffee delights with its juicy character and a near-perfect harmony of bright acidity and full, resonant body. 

The farm covers 3,000 acres of land, of which 825 are used for coffee cultivation, producing over 400 tonnes of high-quality beans annually. The farm is located at an altitude of between 1,800 and 2,200 metres above sea level, with well-drained, deep volcanic clay soil. The main varieties grown here are SL 28, SL 34, K7, Ruiru 11 and Batian. Nyeri Hill Farm is certified by several international organisations, including Rainforest Alliance and UTZ Kapeh. The income from coffee production also finances a number of charitable projects, including schools, colleges and a hospital – all located within the farm's grounds.

As one of the largest coffee plantations in Nyeri, Hill Farm plays a significant role in the region's agricultural community. The farm serves as an important resource for smallholders in the area and regularly welcomes students from across the country who want to learn about sustainable and efficient farming methods. Through this knowledge sharing and its involvement in the local community, Hill Farm contributes directly to the UN's Sustainable Development Goal 2 – ‘Zero Hunger’. This is particularly important in a country that still struggles with widespread malnutrition, where young children are among the most vulnerable.

Kenyan coffees are classified by size and within the speciality coffee spectrum there are three sizes that are applicable.

• Kenya AA – the largest beans, measuring 17/18 (over 7.2 mm). Only AA beans are used in this coffee.

• Kenya AB - slightly smaller beans, 15/16 in size

• Kenya PB (Peaberry) where only one round bean developed in the cherry instead of two flat ones

This careful management at every stage - from variety selection to processing - is a key explanation for why coffee from Kenya, and especially from facilities like Kahindu, is considered some of the world's best.

COFFEE IN KENYA

Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation and is now recognised by its very high quality, meticulous preparation and exquisite flavors.

More than 600,000 small-scale farmers, each with less than five hectares of land, account for 99% of Kenya's coffee production. Together, they cultivate over 75% of the country's total coffee area and produce nearly 70% of Kenyan coffee. These farmers are organised into hundreds of Farmers' Cooperative Societies (FCS), each of which operates at least one washing station. The remainder of production comes from small, medium and large estates, most of which have their own washing facilities (such as Nyeri Hill).