Kenya has a rich coffee-growing tradition, known for its high-altitude farms and the bright acidity of the cup profile. Coffee is grown in 32 of Kenya’s 47 counties, at altitudes ranging from 1,400 to 2,200 meters above sea level. Most coffee comes from the former Western, Central, and Rift Valley provinces. But these are broad regions that don’t portray the country’s full diversity. Some new regional names to look for include Embu, Meru, Kitale, Nandy Hills, and Kericho.
Unlike what most believe, there are two harvest seasons, from April to June and October to December, Most coffee is Fully Washed, and exportable grades include AA, AB, and PB. SL 28, SL 34, K7, and Ruiru 11 are some of the most common coffee varieties grown here.
The journey of Kenyan coffee starts with around 790,000 smallholders and 3,000 coffee estates. Smallholders, averaging 0.2 hectares, produce less than 2 bags per year, while estates, spanning 2 to 20 hectares, yield much more. Despite this, production declined by over 60% since the 1980s due to price volatility, climate change, and the high cost of inputs. This shift has opened up land for other crops, like avocados, and real estate, further impacting coffee production.
Coffee trade in Kenya
Kenyan coffee is marketed through auctions and direct sales. The Nairobi Coffee Exchange runs weekly auctions, but direct sales (the “second window”) have been available since 2007/08, allowing producers to sell directly to foreign buyers. However, over 90% of coffee still goes through auctions, as many farmers are part of societies and lack the means to process and sell their beans independently. The dominance of large multinational companies complicates the market, and buyers often prioritise flavour and convenience over fair trade practices, which challenges the efforts to strengthen the local supply chain.
One of the major issues faced by Kenyan coffee farmers is the historical imbalance between the high prices fetched by exporters and the low prices received by farmers. This has been a significant problem for over 20 years, particularly in Central Kenya. As land becomes more profitable for real estate, many coffee farmers are selling their land. This shift has led to a gradual movement of coffee production towards Eastern and Western Kenya.
The right partners for direct trade
Kenya's coffee is highly prized but often heavily scrutinised by buyers with strict quality expectations, which supports the traditional auction system and adds a layer between farmers and buyers. Creating direct market routes in Kenya is challenging. That’s why Algrano focuses on independent cooperative societies, small exporters, and farms or estates that can process and sell their coffee directly. Algrano hopes to bring these farms and organisations closer to roasters to support a more sustainable future for Kenyan coffee.