Origin

Gatanga Division, Murang'a County, Kenya

Murang’a County, nestled in Kenya’s Central Highlands, is a region with a rich coffee history that mirrors Kenya’s broader journey with this crop. The first Arabica trees were introduced in the early 1900s by British settlers, who recognized the area’s ideal conditions—rich volcanic soils, cool mountain climates, and abundant rainfall. Initially dominated by large colonial estates, local farmers were restricted from commercial cultivation until Kenya's independence in 1963, which led to land reforms and the rise of cooperative societies.

These changes allowed smallholder farmers to reclaim ancestral lands and collectively process and market their coffee. Supported by government agronomists and the Coffee Board of Kenya, this system fostered a culture of precision and traceability. By the 1970s and 1980s, Murang’a became one of Kenya's most productive coffee regions, alongside Nyeri and Kirinyaga. The introduction of SL28 and SL34 varieties by Scott Agricultural Laboratories defined the vibrant, blackcurrant-forward flavor profile that put Kenyan coffee on the global map.

Factories like Kamunyaka became central to Murang’a’s coffee identity, providing smallholders with modern processing facilities and access to clean water. Despite challenges such as price fluctuations and climate change, the region maintains its reputation for producing some of East Africa’s most sought-after coffees. Today, Murang’a embodies the heritage and precision of Kenyan coffee cultivation, with descendants of original smallholders upholding generations of knowledge through careful handpicking and sustainable farming. This work sustains Murang’a’s status as a premier highland coffee origin, defined by community, integrity, and exceptional quality.