Embu Coffee Beans

Kenya is the second-largest producer of Arabica coffee in Africa and one of the regions that many coffee enthusiasts pay close attention to. The unique fruity flavors and berry acidity of Kenyan coffee attract a large number of acid-loving coffee drinkers. In addition to the famous Nyeri region, there are many other coffee-growing areas in Kenya, such as the Embu region. Although not as well-known as the Nyeri region, Embu also produces high-quality coffee beans.

How is the coffee production in Kenya's Embu region? What is the roasting method for Kenyan Embu coffee beans? These are often the first things coffee enthusiasts pay attention to. Indeed, the Embu region is not as widely known as Nyeri or Kirinyaga, but that doesn’t mean it doesn’t produce delicious coffee.

The Embu region is located near Mount Kenya, and the name of the region comes from the city of Embu. About 70% of the local population is engaged in small-scale farming, with tea and coffee being the most popular cash crops in the area. Almost all the coffee comes from smallholder farmers, so the overall production in this region is relatively small, and even fewer beans are selected and rated as specialty grade.

The Moriah Factory (cooperative) is located at an altitude of about 1690–1750 meters. This cooperative has approximately 1,080 members, and every year the processing plant handles coffee cherries from the SL28 and SL34 varieties grown in four villages: Kirigi, Kiini, Mukangu, and Kathangari. The flavor profile includes citrus, dark plum, berries, honey, almonds, smoothness, medium body, and a medium-length aftertaste.