PROCESS
Ripe cherries are selectively handpicked and delivered to the farm’s wet mill, originally installed in 1934 and still operational today. After pulping, the coffee undergoes controlled fermentation to remove mucilage and develop clarity and structure.
The parchment is then thoroughly washed and dried under careful supervision to achieve optimal moisture content. The traditional Kenyan washed method enhances its vibrant acidity, producing a clean and expressive cup profile with defined fruit notes and excellent balance.
HISTORY
Nyeri Hill Farm is owned and managed by the Catholic Archdiocese of Nyeri. The farm was established in 1904 by the Consolata Missionaries, who introduced coffee in 1914 with the first demonstration plot near what is now Consolata Mission Hospital Mathari.
In 1934, the Consolata Fathers installed both dry and wet mills to process their coffee, exporting it back to Turin, Italy. Remarkably, the mill remains functional today. Coffee represents just under 30% of the farm’s total production.
Located about 150 kilometers north of Nairobi, between the Aberdare Ranges and Mount Kenya, the farm spans over 3,000 acres. Beyond coffee, it supports tea, livestock, fodder production, educational institutions, and one of the region’s leading teaching and referral hospitals.
Originally established to generate income for evangelization and to combat poverty, disease, and ignorance, Nyeri Hill Farm remains a cornerstone of the local community and a model of sustainable agriculture.
