Known for its acidity, aroma and quality, Kenyan coffee is a great example to see the point of late coffee cultivation.
Although the homeland of coffee is bordered by Ethiopia, coffee cultivation started quite late in Kenya.
The coffee plant, brought by French missionaries in 1893, has increased its popularity over time. In the 1920s and 1930s, when it was a British colony, the production amount was increased in order to meet the increasing coffee demand in Europe, and the first export item of Kenya was coffee.
After independence in 1960, coffee cultivation was the main source of income for many small-scale farmers. If we do not count the large farms from the colonial period and owned by the Europeans, the farmers' gardens contain an average of 150 coffee trees.
85% of all Kenya's coffee gardens are owned by the locals.
Global Production Ranking
Annual Average Production
* In 60 kg
Bungoma, Embu, Kiambu, Kirinyaga, Kisii, Machakos, Murang’a, Nakuru, Nyeri,
May - July
October - December
Arabica varieties commonly grown in Kenya are SL-28 and SL-34. These varieties are often preferred by the local people as they are more resistant to disease and productive.
Recently, it has been started to be cultivated in Ruiru 11. Resistance to fungal diseases and frequent planting have made this variety popular.
The country is conveniently located to be able to harvest twice a year.
Today, 600,000 farmers are engaged in coffee cultivation in Kenya.
Small-scale farmers, who make up 70% of the total production, bring their coffee to the factories & washing stations for processing. Kenyan coffees, almost all of which are washed, carefully processed and dried, are renowned for their acidity, high quality and aroma.
Kenya, which has a developed coffee industry, is one of the leading countries in the world in the coffee market.