Located on the south-eastern slopes of Mount Kenya in the centre of the country, the Embu region is characterised by undulating terrain and fertile volcanic soils. Its altitude, ranging from 1300 to 2000 metres above sea level, provides ideal conditions for growing coffee.
The introduction of coffee to Embu dates back to the early 20th century, initiated by British colonists. Initially confined to large colonial farms, coffee cultivation gradually became more democratic after Kenya's independence in 1963, profoundly changing the local agricultural and socio-economic landscape.
Today, coffee remains a key sector in Embu's economy, contributing significantly to farmers' incomes and regional development. Production is mainly carried out by small family farms that grow coffee on plots of land generally less than one hectare, where the SL28 and SL34 varieties predominate.
Production is mainly organised on a cooperative basis. These structures play an essential role in the collection, processing and marketing of coffee, allowing small producers to pool their resources and gain more effective access to national and international markets.
