Kenyan coffee - the exotic choice

Even if you don't drink much coffee, you may have heard of Kenya's great coffee. Although it accounts for less than 1% of the world coffee market, it has earned a noble reputation among coffee enthusiasts. Coffee is Kenya's third largest export, making it a key product for the country's economy. Thanks to the area's warm climate and rainy seasons, an average of 50 000 tonnes of Kenyan coffee are produced annually. Coffee beans are grown, harvested and processed in Kenya by around 250 000 workers, most of whom are small landowners.

Plantation height: 1400 - 2000 metres
Types of coffee: arabica, slightly robust
Harvest: November - December
Processing method: beans are washed, sun-dried
Nose: fresh, floral, bergamot, berries, lemongrass
Body: full or medium
Acidity: strong

The characteristics of Kenyan coffee depend on the region of origin, the type of bean and the processing method. The main coffee-growing area is on the slopes of Mount Kenya. The soil in this region is volcanic, fertile and rich in minerals. The air temperature is lower, so the coffee berries ripen slowly and develop a wide range of flavours and aromas.

Cooperative coffee production is a guarantee of quality

Most coffee in Kenya is grown on small family farms and processed and marketed by cooperatives. Only a quarter of production comes from large private farms with their own processing stations. Currently, about 160 000 hectares of land are cultivated for coffee in Kenya.

Processing methods

Most Kenyan farmers process coffee beans using the wet method. However, the wet processing method for Kenyan coffee goes a step further than the classic washed method: in traditional washed processing, producers process the coffee beans for 24 hours, in Kenya producers double this fermentation time. After the first 24 hours, the beans are stirred and then fermented for a further 24 hours. The beans are then rinsed and soaked in water for a further 12 hours. Kenyan coffee producers believe that this soaking step encourages the beans to germinate again, which contributes to the extra sweetness of the coffee.

Types of Kenyan coffee

Kenyan farmers usually divide their coffee into different types and categories at auction. These categories make it a little easier for buyers to trace Kenyan coffee.
The different grades of Kenyan coffee are also divided into two groups based on how farmers process the beans - washed or natural. Producers using the washed method sort the beans using different sieves to group the beans into the appropriate size category. These washed grades include:

Kenya E: Elephant beans, the largest of any Kenyan coffee bean. Except for the coffee berry, the beans have two coffee seeds joined together.
Kenya PB (Peaberry): this bean category accounts for about 10% of Kenyan coffee. It is included as a sub-category in Grade E because of its large size with one bean rather than two smaller halves.
Kenyan AA: Another E grade coffee bean. Kenyan AA beans are considered the finest in the world. These beans are grown at high altitudes - typically more than 6,600 metres above sea level - with balanced acidity, bold flavour and refreshing sweetness.
Kenya AB: This variety stands for a combination of A and PB beans mixed to form the AB variety. It uses two different screen sizes: 6,2 millimetres for ‘B’ beans and 6,8 millimetres for ‘A’ beans.
Kenya C: Coffee beans are thinner than a 6.2 millimetre screen.
Kenya TT: Using the air extraction method, producers combine the least dense beans from the AA, AB and E varieties in the Kenya TT grade.
Kenya T: broken beans from Kenya Grade C.
Kenya MH/ML: This grade accounts for around 7% of Kenyan coffee. It includes all unpicked or fallen coffee cherries, which generally have a much more acidic taste than the other grades.

Kenya's main coffee-growing regions and their characteristics:

Central Region: The region, comprising Nyeri, Murang'a, Kiambu, Tika and Kirinyaga, is known as one of the most fertile areas in Kenya. It is home to most of Kenya's large coffee estates as well as many small farms.
Eastern Region: made up of Embu, Machakos, Taraka, Makueni and Meru Central. It has the highest altitude of all the regions, which allows for the production of very high quality Kenyan coffee.
Coastal region: Taita-Taveta - the only region lacking nutrient-rich soils. However, despite its consistent rainfall, the region boasts a significant amount of sunshine.
Western Region: this region covers Kakamega, Vihiga County and Bungoma. The constant rainfall is a key factor in the successful agricultural growth that produces some of the best coffee in Kenya.
Nyanza Region: Kisii, Nyamira District, Nyabondo Plateau and Oyugis. The nutrient-rich soils and the high altitude make it an ideal place for growing coffee.

Kenyan coffee is valued for its taste and aroma. Properly brewed beans reveals itself to the maximum with subtle notes of wine, fruit and berries. Some varieties open up a taste of cane sugar. Every coffee lover should try coffee from Kenya.Tasting Kenyan coffee means enjoying a drink that is completely exclusive - an arabica unrivalled in the world of coffee.