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KENYA Coffee Fact


KENYA Coffee Fact File

There are many types of coffees in the world and the main species are Arabica and Robusta.  Arabica is a high quality, mild coffee much favoured for blending.

Kenyan Arabica is grown on rich volcanic soils found in the highlands between 1400 to 2000 meters above sea level.  It is an established fact the finest Arabic coffee in the world is grown in Kenya.

The climate is never hotter than an European summer and never cooler than the best kind of European spring with a temperature range of not more than 19C (35F).  Rainfall is well distributed throughout the year where coffee is grown with an annual precipitation not less that 1000 mm (35”) and deep well-drained red loam soils.  These conditions make most of the districts in Kenya where coffee is grown unique in the world.  There are broad, gently rounded ridges, sloping not too steeply into valleys which run swift perennial streams.  The red volcanic soil is of great depth and fertility on the slopes ensuring good drainage.

Coffee production goes through a systematic protocol from seed to cup from nursery, farm, pulping, milling and grading.  Attention to detail guarantees that the consumer only gets the best of our Kenya Coffee.


The Coffee Research Foundation is the premier research institution and one of the best in the world.  It is financed by the growers and undertakes specialized research in all matters pertaining to the production, processing and marketing of coffee.

The Kenya Coffee College, housed within the precincts of the Coffee Research Foundation, offers both local and international, training on all aspects of coffee.  The highly qualified staff work tirelessly to ensure that information on the best and most modern farming technologies are disseminated to the stakeholders in real time.


Kenya coffee has been grown for over a century now, since 1893 when it was first introduced in Kenya.  The total area under coffee is estimated at 160,000 hectares, about one third of which is the plantation sector and the rests under small holder sector with an estimated 700,000 growers.

The total annual production has been fluctuating widely due to climate as well as socio-economic factors.  At the moment, production stands at about one million bags per year.

There are two distinct flowerings in each year, shortly after the beginning of the rains in March/April or October.  At the moment, production stands at about one million bags per year.

There are two district flowerings in each year, shortly after the beginning of the rains in March/April or October.  In most districts the main crop ripens from October to December.  The early crop often starts in May-July.


Almost all Kenyan coffee is processed by a wet method in order to ensure the best quality.  Growers pick only the red-ripe cherry.  At the factory, the cherries are sorted before processing and unripe, overripe or diseased cherries removed.  The cherries are then pulped to remove the outer skin.

The slimy sugary coating (mucilage) – which remain on the beans is removed through fermentation process.  Fermentation of parchment should be completed within 36 hours.

The parchment is now ready for sun drying on drying tables where it is regularly turned to obtain the bluish colour for which Kenya coffee is famous.

Drying the coffee is the lat process on the farm.  When it is fully dried the coffee is bagged and ready to be sent to the mills.


At the mills the parchment skin surrounding each bean is removed followed by mechanical grading of the coffee into seven (7) separate grades according to size, weight and shape of the bean.  Currently there are 7 licensed commercial coffee mills and several private mills.

PB Round beans usually one in a cherry.
AA Large beans (&.20 mm screen)
AB This grade is a combination of A and B (6.80 mm screen)
C Smaller bean than B
E Elephants.  The largest beans.
TT Any light coffee blown away from all grades including ears mostly from elephants.
T The smallest and thinnest beans mostly broken and faulty.

Mbuni is coffee that has not gone through the wet process (unwashed).  It comprises about 10% of the total crop and graded either as heavy mbuni (MH) or light mbuni (ML).  This grade generally fetches lower prices and has a sour tasting liquor.

These grades are then classified based on a numerical reference system on a scale of 1 to 10.  The quality of the raw, roast and the liquor are analyzed and described based on this scale where one (1) is the finest and best and ten (10) is the least favoured.  The cup may be described as Fine Fair to Good.  Fair Average Quality (standard 4), Fair, Poor to Fair to Common Plain Liquors.


Coffee quality and safety has been an issue of great concern to coffee producers and consumers all the world over.

The Board as the regulatory authority puts coffee quality at the centre of its mandate.  Every coffee miller and marketing Agent is by law required to forward a coffee sample for every lot handled for quality analysis and arbitration in case of dispute.  Growers also come to the Board for quality analysis of their coffee samples before making their marketing decisions.

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