Origin

Nyeri, Tetu District, Kenya

Nyeri's Tetu District is a pivotal region in the story of Kenyan coffee, tracing its roots back to the late 19th century when French missionaries introduced coffee to Kenya. Initially dominated by colonial estates, the fertile highlands of Nyeri, with their volcanic soils and altitudes of 1,600–1,900 meters, were soon recognised as ideal for Arabica cultivation. Despite early restrictions on African smallholders, the post-1930s era, especially after Kenya's independence in 1963, saw a surge in smallholder coffee farming.

In Tetu, farmers organised into cooperatives, like the Aguthi Farmers’ Cooperative Society, which centralised cherry collection and processing, enabling access to quality control and international markets. From the 1970s, Tetu gained acclaim for coffees with a classic Nyeri profile, characterised by intense blackcurrant, berry-like acidity, and a winey structure. This reputation is largely due to the SL28 and SL34 cultivars, known for drought resistance and exceptional cup quality, thriving in the district's fertile red volcanic soils and consistent rainfall. Today, Tetu farmers continue to navigate challenges such as aging tree stock, climate change, and price fluctuations, while maintaining their legacy in the specialty coffee sector.