Table of Contents
- Kenyan Coffee in The Global Market
- The Altitudes of Coffee-Growing Regions in Kenya
- Coffee Varieties Growing in Kenya
- Grading System in Kenyan Coffee
Kenyan Coffee in The Global Market
Kenya’s coffee industry is highly esteemed in the global market due to its production of top-quality Arabica beans, known for their distinctive flavour profile and unique attributes. As a result, international buyers, especially specialty coffee roasters and discerning consumers, eagerly seek out Kenyan coffee for its exceptional taste and complexity. Kenya consistently ranks among the top 20 coffee-exporting countries, with export values reaching $262 million in 2021, securing its position as the 25th largest coffee exporter worldwide.
Despite its reputable status, Kenya has faced challenges in coffee production, leading to a decrease in output over the years. However, the demand for Kenyan coffee remains strong, and efforts to address production challenges are ongoing to preserve the country’s prominent position in the global coffee industry.
The Altitudes of Coffee-Growing Regions in Kenya
In terms of coffee cultivation, the higher altitudes generally result in slower cherry maturation, leading to more flavourful and complex coffee beans. Coffee-growing regions in Kenya are situated in the highland areas, and the altitude varies across different regions. Here are some of the major coffee-growing regions in Kenya and their corresponding altitudes:
| Regions | Altitudes (in masl) |
| Nyeri | 1600 ~ 2000 |
| Kirinyaga | 1500 ~ 1800 |
| Murang’a | 1400 ~ 1800 |
| Embu | 1600 ~ 2000 |
| Thika | 1500 ~ 1800 |
| Meru | 1400 ~ 1800 |
| Bungoma | 1400 ~ 1800 |
Coffee Varieties Growing in Kenya
Kenya is known for its diverse range of coffee varieties, each contributing unique flavours and characteristics to the country’s coffee production. The most prominent coffee varieties grown in Kenya include:
- SL28 (Scott Laboratories 28): SL28 is perhaps the most famous and prized coffee variety in Kenya. It was developed in the 1930s by Scott Agricultural Laboratories and is a Bourbon hybrid. SL28 is renowned for its exceptional cup quality, featuring intense acidity, vibrant flavours of blackcurrant, berries, and a rich body.
- SL34 (Scott Laboratories 34): SL34 is another Bourbon hybrid developed by Scott Agricultural Laboratories in the 1930s. Like SL28, it is highly esteemed for its cup profile, characterised by bright acidity, floral notes, and citrus flavours. SL34 is known for its resilience against certain coffee diseases.
- Ruiru 11: Ruiru 11 is developed in Kenya by crossing SL28 and SL34 with Rume Sudan and some other hybrids. It was specifically bred to be resistant to Coffee Berry Disease (CBD) and Coffee Leaf Rust (CLR) while maintaining good cup quality. Ruiru 11 exhibits balanced acidity, sweetness, and citrus flavours.
- Batian: Batian is a newer coffee variety developed in Kenya as part of ongoing efforts to combat coffee diseases. It is a hybrid of SL28 and Timor coffee, known for its high resistance to CBD and CLR. While Batian is disease-resistant, its cup profile is also prized, with pleasant acidity and berry-like flavours.
- French Mission (French Mission Bourbon): French Mission is an heirloom Bourbon variety that dates back to the 19th century when French missionaries introduced it to East Africa. It is still found in some parts of Kenya and other coffee-producing countries in the region. French Mission Bourbon can produce a delicate cup with mild acidity and floral notes.
Grading System in Kenyan Coffee
The Coffee Board of Kenya realises the quality of coffee they are capable of making and they have strict guidelines in place to grow the best beans possible. Kenyan coffee beans are graded into various categories, each with specific characteristics:
- Kenya E (Elephant Bean): The largest beans, usually peaberries, where one coffee seed grows alone in the cherry.
- Kenya PB (Peaberry): Beans with one single round coffee bean per cherry, rather than the usual two half-beans.
- Kenya AA (screen 17/18): Considered one of the finest specialty coffees worldwide, grown at high elevations with a bright acidity and often exhibiting floral and fruity notes.
- Kenya AB: A blend of A and B grade beans, popular and used to represent other grades.
- Kenya C: Thin coffee beans from the B grade.
- Kenya TT: Light density beans separated from grades E, AB, and AA using air extraction.
- Kenya T: Includes broken, faulty, thin, and small coffee beans or chips from the C grade.
- Kenya MH/ML: About 7% of the crop, comprising coffee beans that fell from the plant or were not picked, often resulting in a sour taste.
Kenya AA is renowned for its exceptional flavour, characterised by piquant sensations, passion fruit, and wine-like tones. Kenya AB is also highly regarded and serves as a representation of other grades in consignments.
Conclusion
In conclusion, Kenyan coffee’s global reputation as a top-notch specialty brew is well-deserved. From its high-altitude farms to the diverse array of coffee varieties, each cup tells a captivating story of dedication and flavour. The meticulous grading system ensures only the finest beans reach our cups, making every sip a true delight. Cheers to the extraordinary taste that awaits in each aromatic brew!
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