The global specialty coffee scene is at a crossroads. While the demand for high-quality, single-origin coffees like those from Kenya is stronger than ever, a parallel boom in customised, iced, and non-coffee beverages is reshaping the market. For the Kenyan coffee community, this isn’t a threat—it’s a golden opportunity to innovate while staying true to our roots.
The Dual Demand: Pure Coffee & Experiential Drinks
Consumer preferences are splitting. On one hand, reports show specialty coffee consumption at a 14-year high, with single-origin lots and unique processing methods leading the charge. This is where Kenya excels.
On the other hand, a new wave of growth is being driven by customisation and experience. Chains like Blank Street are achieving triple-digit growth by branding around matcha and limited-time offerings. In the UK, Knoops is expanding rapidly with premium, customisable drinking chocolate.
The key takeaway? The market is expanding, not replacing. There is now more room than ever for both the pure, traceable pour-over and the creative, signature beverage.
The Kenyan Opportunity: Lead with Origin, Enhance with Experience
So, what does this mean for you?
- Your Kenyan Origin is Your Superpower: As Alfred Gitau Mwaura from Barista Mtaani notes, when customers taste something special and understand its story—the region, the farmer, the process—they build a deeper connection. This is your foundation. Never stop highlighting the unique qualities of Kenyan coffee.
- Innovate with Purpose: The trend towards iced, customised drinks is not a rejection of quality but a demand for personalisation. This is a chance for Kenyan baristas and roasters to get creative.
· Create Signature Kenyan Drinks: Why not an iced pour-over with a hint of native blackcurrant syrup to accentuate the coffee’s natural tasting notes? Or a “Nairobi Mocha” using high-quality local cocoa?
· Embrace the “Coffee as Ritual” Trend: As Austin Elbert Gitau of The Kenya Coffee School points out, coffee is now a moment of self-care. Consider offering interactive experiences, like Adriel Wanjiru Gitau and Alana Janny Gitau (Barista Mtaani) suggests, through KCS-style tastings or brewing demonstrations that tell the story of your coffee.
Actionable Insights for the Kenyan Professional
· For Baristas (Barista Mtaani): Your skill set is more valuable than ever. Mastering both the perfect espresso shot and the construction of a visually stunning, balanced signature drink makes you indispensable. You are the bridge between tradition and trend.
· For Roasters & Café Owners (Kenya Coffee School): You don’t have to choose one path. Your menu can celebrate a pristine Nyeri pour-over alongside a limited-edition iced coffee creation featuring a coffee from Kirinyaga. The goal is to balance core quality with curated innovation.
· Stay on Brand: If you are known for quality, any new offering—be it a matcha latte or a drinking chocolate—must be of the same premium standard.
· Prioritise Consistency: Whether a customer orders a straight black coffee or a complex signature drink, the experience must be reliably excellent.
The Bottom Line
The future is not about choosing between “pure” specialty coffee and trendy drinks. It’s about understanding that today’s consumer enjoys both. For Kenya, this is our moment to show the world that we are not just a source of the world’s best beans, but also a hub of innovation and coffee culture.
By anchoring our identity in our unparalleled single-origins while confidently engaging with global trends, we can build a stronger, more resilient, and more exciting coffee industry right here at home.