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Kenyan Coffee Kenyan coffee speaks for itself. It has a well deserved reputation as one of the finest high grown washed Arabicas in the world. The growing conditions in Kenya are ideal for coffee.
There are over 600,000 smallholders, accounting for over half of national production from about 75% of the national acreage. Coffee production is located in the central and eastern provinces, set against the backdrop of Africa's second highest mountain – Mt. Kenya (5199m, 17052ft). Despite the quality of Kenyan coffee, and the premium it fetches, annual production has fallen from 2.15 million The Kenyan coffee sector is very structured. Small holders pick the ripe cherries, and deliver them, often only a few kilos at a time, to co-operative washing stations. Here the cherries are pulped and fermented.Plantations do this processing themselves, and in Kenya, trade in fresh cherries is not permitted.
The licensed auctioneers prepare weekly catalogues of lots for sale, and samples of each lot are made available to exporters about 10 days in advance, to permit them to cup all the different lots each week, selecting those required to make up the different blends for their customers. The auction, which is now an electronic system, is held each week in Wakulima House. This not only ensures keen competition amongst the various exporters, but also secures the best possible premiums for the finest lots, and a vitally important transparency in the coffee sector. There are 2 crops per year in Kenya. The main crop is harvested from November to January, and exported from January to July. The smaller fly crop is harvested from May to July, and exported from September to December. The best coffees are generally found in the main crop. In the past, the farmers received an annual average auction price for the category in which their coffee had been classified. More recently this system has been changed. Farmers are paid the sale price of their lot of coffee, after charges and government taxes have been deducted. This has helped to reward outstanding quality, and promote better farming practises, but has increased the market risk for the farmers. The fine acidity and full body of Kenyan coffee is combined with a distinct berry flavour, making it a front-runner in the speciality Gourmet market. |
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Straddling the equator, it has the altitude and volcanic soils around Mount Kenya for the nurturing of top quality Arabica's. Production is still based on smallholders, who grow primarily Bourbon varieties, including the famed SL28 (Scott Laboratories), although the estates play an increasingly important role. 
After fermentation, the coffee is washed and sun-dried on