History of Coffee in Kenya
Coffee was introduced to Kenya in 1893 by French missionaries. In 1933 the Coffee Act established the Kenyan Coffee Board. In the 1950s, subsistence farming was combined with cash crop production for additional income. Recently, low coffee prices, climate issues and population growth lowered yields. However, Kenya exports 95% of its 600,000+ small farms’ output.
Overview of Kenyan Coffee Production
Kenya produces 40,000 tonnes of mainly Arabica and Robusta coffee. The regions with most farms are central Kenya (60% of output, including Nairobi, Kiambu, Muranga and Kirinyaga), the west (Kisii, Bungoma), Mount Elgon (Kitale, Turbo) and coastal Kenya (Kwale, Kilifi).
Quality of Kenyan Coffee
Kenya AA is the highest quality and most popular variety. Wet processing and growth conditions like the volcanic soil, climate and altitude result in rich, acidic, fruity flavors.
Specialty Coffee in Kenya
Despite initial colonial restrictions on cultivation and domestic consumption, Kenya now produces some of the world’s best specialty coffee.