Known for its acidity, aroma and quality, Kenya 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 bags
Bungoma, Embu, Kiambu, Kirinyaga,
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. It was created in a laboratory and resistance to fungal diseases & frequent planting have made this variety popular.
With its rich and red volcanic soil, that is great for producing high quality Arabica. The country is able to harvest twice a year.
Kenyan beans are known for their full body, balanced complexity and deep dimension. It is is similar to Ethiopian coffee with its Bergamot, Berries, Lemongrass flavour and fresh & floral aroma.
Kenya also has an advanced grading system for coffee beans. They are sorted after harvest and rated by bean size, shape, density and color.
Today there are approximately 750,000 coffee producers in country right now.
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. % 93 of coffee grown is exported.
Thanks to high altitude regions (at 1700 to 1800 meters above sea level), warm climate and unique varieties, Kenya coffee beans are among the most prized beans. Brewing methods such as Kahawa Chungu (Bitter Coffee) and Kenyan coffee culture are rising on this richness day by day.
A unique blend of Kenya and Rwanda Arabica beans featuring an aromatic, smooth, well-rounded flavour.
An excellent choice for those who want to enjoy fruit flavor and experience unique African aromas in their coffee. Perfect with or without milk.
Result of Matoke's experience in the selection of the best beans from East Africa and a longer-lasting roasting.
Perfect for the real espresso lover who wants to enjoy an authentic Italian coffee shops experience.