The Mount Kenya region is the highest point in Kenya (5199 m) and the second highest peak in Africa after Kilimanjaro. It lies in the centre of the country, just south of the equator, 150 kilometres from the capital Nairobi. Mount Kenya is a red volcano created three million years ago.
The area is characterised by varying altitudes from 1,400 to 2,200 metres, fertile volcanic soils and a temperate climate. The history of coffee dates back to the early 20th century, when British settlers introduced coffee growing to the region. Initially limited to large colonial farms, coffee growing gradually spread to small-scale local farmers after Kenya's independence in 1963. This transition had a profound impact on the region's agricultural and socio-economic landscape.
Today, coffee production is mainly organised around small family farms, most of which grow coffee on plots of less than one hectare. The predominant varieties are SL28 and SL34. Farmers are generally grouped into cooperatives, which play a crucial role in collecting, processing and marketing the coffee.
