Kenya's Coffee Heritage

Coffee was first introduced to Kenya by French missionaries who brought Bourbon varieties from Réunion Island. Initial plantings took root near the Taita Hills and later expanded into Kikuyu regions.

Under British colonial rule, coffee cultivation expanded significantly in central Kenya—particularly in Kiambu, Nyeri, and Murang'a. However, African farmers were largely excluded from commercial production.

The Coffee Board of Kenya (CBK) was established to regulate and oversee the sector.

The Nairobi Coffee Exchange (NCE) was launched to bring transparency to pricing through a centralized auction system—a mechanism still in use today.

Indigenous Kenyans were finally permitted to engage in commercial coffee farming, leading to the rise of smallholder cooperatives across coffee-growing regions.

Following independence, the government began implementing reforms aimed at supporting local farmers, including capacity-building programs and enhanced market access.

The Coffee Research Foundation (now under KALRO) was created, introducing high-performing varieties such as SL28 and SL34—both globally prized for their complexity and cup quality.

The Coffee Act of 2001 modernized governance within the sector, separating regulatory and commercial roles. Oversight was transferred to the Coffee Directorate under the Agriculture and Food Authority (AFA).

With Kenya's 2010 Constitution and the devolution of agricultural policy, county governments became active players in supporting local coffee initiatives—further empowering smallholders.

Kenya is renowned worldwide for its high-altitude Arabica coffees grown at elevations between 1,400 and 2,000 meters. These coffees are distinguished by their bright acidity, full body, and wine-like notes.