In the center of Kenya we find the Nakuru region, named after the city of Nakuru. Coffee farming in this region has much room for growth. Currently, it contains only nine washing stations to which farmers bring their cherries for processing, quite a small number compared to other coffee growing regions such as Kiambu, which has nearly 100. This lack of development is due partly to a later establishment of coffee growing in the region.
Furthermore, while the soil here is great for coffee, growing conditions are tough, since Nakuru boasts some of the highest-growing coffees in Kenya. This elevation coupled with the county’s remoteness means that coffee trees don’t always thrive, and farmers contend with “dieback.” Coffee is grown mostly by smallholders and a few larger estates, and production is relatively small. However, the flavor is immense and classicly Kenyan--loaded with complex berries and fruit, bright acidity, and intense sweetness.