Kiambu
Kenya
Altitude
1,500-1,800m
Climate
Mild equatorial highland at 1,400-1,900m on the slopes of the Aberdare Range with reliable long and short rains; temperatures of 14-22°C and well-distributed moisture produce Kiambu's clean.
Soil
Rich red volcanic soil (nitisol) with high phosphorus and potassium from nearby Aberdare volcanic activity; excellent drainage, naturally acidic pH of 5.5-6.5.
Harvest
October-December (main), May-July (fly crop)
About
Kiambu is one of Kenya's oldest coffee regions, located just north of Nairobi in the Central Highlands. The region played a pivotal role in establishing Kenya's global coffee reputation during the colonial era, when large estates produced meticulously processed lots for the European market. Kiambu coffees share the classic Kenyan profile of bright acidity and berry-fruit notes, though generally with a slightly softer, more balanced character than Nyeri. The region's proximity to Nairobi's urban sprawl has reduced its planted area significantly over recent decades. Remaining farms and cooperatives focus on premium quality to justify the high land values, producing consistently excellent SL28 and SL34 lots.