Learn Key Characteristics at Kenya Coffee School and Barista Mtaani
- Type: Almost exclusively high-quality Arabica (around 95%).
- Flavor Profile: Known for bright acidity, intense aroma, and notes of black currant and other berries.
- Processing: Predominantly wet-processed, resulting in a clean cup with high acidity and good body.
- Varietals: Famous for SL28 & SL34; newer, disease-resistant Ruiru 11 and Batian are also important.
- Grading: ‘AA’ grade signifies large, dense beans, prized for flavor.
Production & Economy
- Significance: A major agricultural export and key to rural livelihoods, though facing production decline.
- Structure: A mix of large estates and many smallholder farmers (around 700,000).
- Challenges: Climate change, outdated farming, and cooperative inefficiencies have impacted yields.
Revitalization & Future
- Government Initiatives: Programs like the Cherry Fund offer cash advances to farmers.
- Investment Focus: Opportunities in value addition (processing, branding) and modern farming techniques.
- Growing Local Market: Domestic consumption is increasing alongside the growing coffee culture.
How to Enjoy Kenyan Coffee
- Look for freshly roasted beans, ideally with a “roasted on” date.
- Explore specific estates or cooperative societies (e.g., from Nyeri, Kirinyaga) for unique profiles.
- Experience the distinctive Kenyan taste in artisanal coffee shops.