Kenya
Bright, juicy, blackcurrant-heavy coffees from volcanic highlands around Mount Kenya.
- Region
- East Africa
- Regions
- Nyeri, Kirinyaga, Murang'a, Kiambu, Embu
- Altitude
- 1,400–2,000 m
- Harvest
- Oct–Dec (main), Apr–Jun (fly crop)
- Species
- Arabica
- Processing
- Washed, often double-fermented
- Production 2024
- 49,500 tonnes
- World rank
- #24
Varieties grown here
About
Most Kenyan coffee is grown by smallholders and processed at cooperative "factories". Beans are graded by size, with AA the largest. SL28 and SL34 give the cup its punchy acidity.
From Wikipedia
Coffee production is a significant contributor to the economy of Kenya. The industry is noted for its cooperative system of production, processing, milling, marketing, and auction system. About 70% of Kenyan coffee is produced in small farms that control about 75% of the land under production. It was estimated in 2012 that there were about 150,000 coffee farmers in Kenya. Other sources suggest that 6 million Kenyans are employed directly or indirectly in the coffee industry.
The acidic soil in the highlands of central Kenya together with just the right amount of sunlight and rainfall provide excellent conditions for growing coffee plants. However, due to a property boom in areas that grow coffee and price instability, production in this African Great Lakes country fell from about 130,000 tonnes in 1987/8 to 40,000 tonnes in 2011/12.
Kenya primarily produces Arabica coffee. Kenyan coffee is classified as a “Colombia Mild” type and is characterized by its intense flavor, full body, and aroma, which may include notes of cocoa. High-grade Kenyan coffee is traded in international markets and is sought after by coffee buyers.
Text from the Wikipedia article Coffee production in Kenya by its contributors, under CC BY-SA 4.0.