Origin

Tetu District, Nyeri, Kenya

Coffee cultivation in Nyeri’s Tetu District is emblematic of central Kenya's coffee history, where the crop has fueled economic growth and symbolized resilience for smallholder communities. Introduced in the late 19th century by missionaries, coffee found an ideal environment in Nyeri's highlands, with fertile red volcanic soils, cool climate, and elevations of 1,600–1,900 meters. Initially reserved for European settlers, coffee cultivation opened to African farmers in the 1930s, gaining momentum post-independence in 1963.

In Tetu, small plots averaging less than a hectare became vital to rural livelihoods. Farmers organized into cooperatives, like the Aguthi Farmers’ Cooperative Society, to manage processing and access international markets. By the 1970s and 1980s, Tetu coffees were renowned at auction for their distinct "Kenya profile," characterized by blackcurrant, berry-like acidity, and a winey structure, thanks to SL28 and SL34 varieties and meticulous processing.

Despite challenges such as fluctuating prices and coffee leaf rust, Tetu producers have continued to innovate, experimenting with fermentation techniques and enhancing drying infrastructure. Today, Tetu District is esteemed for its cooperative factories, consistently producing some of Kenya's most prized specialty coffees"