Coffee was introduced to Kenya in 1893 by missionaries who imported Bourbon coffee from Brazil. After Kenya was colonized by the British, coffee became one of the major cash crops grown on estates by white settlers using African labor. In 1933, the British colonial government established the Kenya Coffee Board to handle licensing, inspection and promotion of the coffee industry. This centralized the production, processing and marketing of Kenyan coffee.
Today, smallholder farmers produce about 70% of Kenya’s coffee on farms controlling 75% of the land under coffee cultivation. There are approximately 150,000 coffee farmers in Kenya and the industry employs nearly 6 million Kenyans directly and indirectly. The acidic volcanic soil and ideal climate found in the highlands of central Kenya provide excellent conditions for growing coffee. Arabica coffee dominates production in Kenya. Coffee quality and standards are maintained under strict regulations enforced by the Kenya Coffee Board.
The unique processing method used in Kenya called the "Kenya Washed" process contributes to the fruity, bright and clean flavors found in Kenyan coffees. About 90% of the crop is wet-processed at washing stations. The remaining 10% undergoes dry-processing. After processing, batches of coffee are graded based on size, weight, and number of defects. The top grade AA from prime growing regions like the Nandi Highlands and Mount Kenya receive premium prices at auction. Kenya’s consistent production of high-quality Arabica coffee together with limited output makes it rare and expensive compared to other origins. Most of the crop is harvested twice per year during the main and secondary harvest seasons.