Kenya Coffee: Growing, Taste, and Where To Buy
Updated - Team Colipse
Kenyan coffee comes from Kenya, a country in East Africa. Coffee is one of Kenya's biggest exports. The main types of Kenyan coffee beans are Arabica cultivars. These include SL28, SL34, K7, Ruiru 11, and Batian. Coffee in Kenya grows in 33 counties and 18 coffee-growing regions. The main areas are Kiambu, Kirinyaga, Nyeri, Murang'a, Kericho, and Bungoma. Kenyan coffee production involves meticulous handpicking, pulping, fermentation, washing, drying, and grading processes to ensure high-quality beans, with the largest and most expensive ones graded "AA." Kenyan coffee has bright, fruity flavors with hints of berries and citrus. To choose the best Kenyan coffee, select single-origin beans with a light to medium roast, check for AA grade, buy freshly roasted beans, brew them within 7-14 days, and experiment with pour-over methods. Climate change threatens African coffee production, with Kenya's growing regions more at risk than Ethiopia's.
What is Kenyan Coffee?
Kenyan coffee refers to beans grown and processed in Kenya, an East African country bordered by South Sudan, Ethiopia, Somalia, Uganda, Tanzania, and the Indian Ocean. Coffee is Kenya's fourth-largest foreign exchange earner after tourism, tea, and horticulture. In 2023, Kenya produced 775,000 60-kilogram bags (46,500 metric tons), according to the USDA Foreign Agricultural Service. Kenya is a small coffee producer, ranking 19th globally with 0.5% of the output. Kenyan coffee is not a specific coffee species but refers to coffee grown in Kenya, primarily high-quality Arabica beans.
The terms "Kenya coffee," "Kenya style coffee," "Kenya blend coffee," and "Kenya roast coffee" have different meanings. Kenya coffee refers to coffee grown in Kenya, primarily Arabica. Kenya style coffee describes a brewing method inspired by Kenyan traditions. Kenya blend coffee combines Kenyan beans with beans from other regions. Kenya roast coffee refers to Kenyan beans roasted to a specific level, such as light or medium, to highlight their brightness and nuanced flavors.
Kenyan coffee beans are high-quality. According to the Kenya Coffee Traders Association (KCTA), over 90% of Kenya's coffee production is traded through its member network, focusing on specialty coffee for local and international markets. Formed in 2002, the KCTA is a professional organization representing coffee traders in Kenya. Kenyan coffee is available in three forms: whole bean, ground, and instant. Kenyan whole bean coffee consists of unground beans, Kenyan ground coffee is pre-ground and ready for brewing, and Kenyan instant coffee is processed into granules or powder for quick preparation.
What are the Different Types of Kenya Coffee Beans?
The main types of Kenya coffee beans are Arabica cultivars, including SL28, SL34, K7, Ruiru 11, and Batian. Types of Kenya coffee beans refers to the various coffee species and cultivars of coffee primarily grown or developed in Kenya, each with unique flavors and traits. Different Kenyan coffee types are listed below.
- SL28 Coffee: SL28, a coffee variety from Kenya, was developed by Scott Agricultural Laboratories in the 1930s. SL28, from the Bourbon-Typica genetic group, originated through selective breeding of Tanganyika Drought Resistant coffee. The SL28 coffee variety gets its name from the lab and the number "28" signifying it was the researchers' 28th selection. SL28 is one of the most prominent and highly regarded coffee varieties in Kenya, alongside SL34. SL28 coffee has excellent quality, with high scores in taste tests, according to 2022 study by Collins Ogutu from Chinese Academy of Sciences. It features caramel-like and fruity flavors with a good aftertaste. It also has a strong aroma with toasted and nutty notes. The cultivar thrives in high-altitude regions of Kenya ranging from 1,500 to 2,100 meters above sea level.
- SL34 Coffee: SL34 coffee is a Kenyan coffee cultivar developed by Scott Laboratories. It was developed through single tree selection from the "French Mission" (Bourbon) variety. However, recent research suggests it originates from a Typica-like variety. SL34 coffee has a tall stature and dark bronze or green shoot tips. It is water stress-tolerant, with deep roots. The plant produces larger, heavier berries and beans compared to SL28. According to a 2022 study published in Food Chemistry, SL34 has high beverage quality, though slightly less intense than SL28. It performs well on sensory attributes like balance, fruity notes, and aftertaste. However, these attributes are less pronounced than in SL28.
- K7 Coffee: The K7 coffee variety, the third successful cultivar from Scott Agricultural Laboratories, is a tall plant with widespread laterals, bronze leaves, and light bronze shoot tips. K7 coffee bears fruit after two years, producing cherries with mild acidity and a full body. However, K7 has a more subtle cup profile compared to SL28 and SL34. According to a 2022 study titled "Comprehensive analysis of quality characteristics in main commercial coffee varieties and wild Arabica in Kenya," K7 coffee is considered less desirable than SL28 and SL34 due to its lower sensory scores and reduced aroma intensity.
- Ruiru 11 Coffee: Ruiru 11 is a coffee variety developed in Kenya in 1985, named after the Ruiru Coffee Research Station. Ruiru 11 is a hybrid coffee variety with disease resistance from Hibrido de Timor. This hybrid variety also includes traits from Rume Sudan, SL28, SL34, and K7 to create its unique characteristics. According to Van der Vossen (1985), the Ruiru 11 coffee plant was the first to successfully combine several beneficial traits: small size, fast growth, high yield, good taste, and resistance to diseases.
- Batian Coffee: Batian Coffee is a variety of Arabica coffee developed by the Coffee Research Station (now Coffee Research Institute) in Ruiru, Kenya in 2010. Batian has a tall growth habit, high yields, disease resistance, and exceptional cup quality. Its cherries ripen early and its beans are larger than other Kenyan varieties like SL28 and Ruiru 11. Batian coffee goes into production in the second year, whereas traditional varieties begin in the third year. The Batian’s lineage includes a composite of Arabica varieties, with traces of SL34, SL28, K7, SL4, Rume Sudan, N39, and the Timor Hybrid.
Beyond popular varieties, Kenya also produces a range of unique coffees. These include French Mission, one of the first Arabica varieties brought to Kenya. Another is Nyeri Peaberry, a naturally occurring mutation that produces single, round beans. The Kenya Tea Development Agency has also created varieties specifically for smallholder growers, known as KTDA 1-6. SL795, a mutation of Bourbon and Typica, adds to the diversity.
Where is Coffee Grown in Kenya?
Coffee in Kenya is currently grown in 33 counties, including 18 coffee growing regions, according to the Agriculture and Food Authority (AFA). The leading coffee-producing counties are Kiambu, Kirinyaga, Nyeri, Murang’a, Kericho, and Bungoma. These regions offer ideal conditions for coffee cultivation due to two rainy seasons and highland areas between 1,400 to 2,000 meters above sea level. Arabica coffee is grown across 110,000 hectares, with 70% produced by smallholder cooperatives and 30% by estates. Over 800,000 smallholder farmers grow Kenyan coffee beans, benefiting over 6 million people directly and indirectly, as reported by the Global Coffee Platform.
What are the Top Coffee Growing Areas in Kenya?
The top five coffee-growing regions in Kenya are listed below.
- Nyeri
- Kirinyaga
- Kiambu
- Murang'a
- Embu
1. Nyeri
Nyeri is a major coffee-producing region in Kenya, specifically for growing high-quality Arabica beans. The area's altitude of 1,600–2,000 meters, temperatures of 15°C–24°C, and fertile volcanic soils create ideal coffee cultivation conditions. Kenya Nyeri coffee beans features bright acidity, medium body, and fruity, caramel notes. Nyeri coffee farms are small and often organized around cooperative washing stations. Farmers in Nyeri use wet processing methods to enhance flavor. The common coffee varieties grown in Nyeri include SL28, SL34, Ruiru 11, and Batian.
2. Kirinyaga
Kirinyaga is Kenya's second-largest coffee-growing region, known for smallholder farming by diverse local communities. It produces high-quality coffee during two harvesting seasons: May–July (early crop) and October–December (late crop), with yields ranging from 600 kg to 2,300 kg per hectare. Kirinyaga has average temperatures of 20°C and annual rainfall between 1,100 mm and 1,500 mm. This climate is ideal for growing coffee. Kenya Kirinyaga coffees are fully washed and dried on raised beds. The common Arabica varietals grown in Kirinyaga include Batian, Bourbon, K7, Ruiru 11, SL28, and SL34. Kirinyaga coffee farmers participate in hundreds of Farmer Cooperative Societies (FCS). The Mutira Farmers' Cooperative Society enhances coffee production and community development. The New Ngariama Cooperative Society promotes sustainable agriculture with training and resource access.
3. Kiambu
Kiambu is Kenya's largest coffee-growing region, located 30 km northeast of Nairobi. In the 2018/2019 season, it produced 21.78% of the country's total coffee, as reported by Statista in 2023. Kiambu coffee is produced by a mix of smallholders and small estates. Warm days, cool nights, and an annual rainfall of 1,098 mm with two wet seasons create ideal conditions for sweet, dense coffee cherries. Kenyan Kiambu coffee is typically processed using the washed method. Farmers often use raised beds for drying, which ensures even drying and consistent quality. Kiambu produces high-quality Arabica coffee, including SL28, SL34, and Ruiru 11, grown at elevations of 1,500 to 2,100 meters. These cultivars produce coffees with complex flavor profiles, bright, well-rounded acidity, and excellent body.
4. Muranga
Muranga is the fourth largest coffee producing area in central and southern Kenya. In the 2018/2019 season, Murang'a County in Kenya produced approximately 4,000 metric tons of coffee, as reported by Statista in 2023. Murang'a coffee is grown at 1,500 to 1,900 meters above sea level. Smallholder farmers, managing plots averaging less than one hectare, cultivate Arabica varieties including SL28, SL34, Ruiru 11, and Batian. Coffee from Murang'a, Kenya offers bright acidity and distinct flavors, featuring fruity notes of blackcurrant, berry, and citrus, with wine, floral, and spicy undertones. Murang'a coffee is washed processed, which enhances clarity and brightness.
5. Embu
Embu is the seventh largest coffee growing area in Kenya, located in the central-eastern part. Kenyan Embu coffee beans are cultivated at 1,500–2,000 meters elevation. The area experiences average temperatures ranging from 15°C to 25°C and receives approximately 1,000 mm of rainfall annually, distributed over two rainy seasons. The primary harvest periods are from March to June and October to December. Embu coffee is wet-processed on family farms. It has vibrant acidity, medium body, and citrus, berry, and chocolate notes.
How is Kenyan Coffee Made?
Kenyan coffee is made by following a meticulous process that ensures its characteristic flavor profile. Ripe, red cherries are handpicked to guarantee quality, followed by pulping within 24 hours to remove the outer skin and separate the beans. The Kenyan coffee beans then undergo fermentation in tanks for 12 to 48 hours, breaking down mucilage and enhancing flavor development. After fermentation, the beans are washed thoroughly to remove any residue, leaving them clean and ready for drying.
Kenyan coffee are dried on raised "African beds," ensuring even airflow and consistent moisture content. Some coffees are processed using a double fermentation method, where beans are soaked in clean water for an additional 12 to 24 hours to intensify acidity and complexity. Finally, the beans are hulled, graded, and sorted by size and quality, with "AA" representing the largest and most prized beans in Kenya's grading system.
What is the Quality of Kenya Coffee Beans?
The quality of Kenyan coffee is determined by factors like bean size, shape, moisture content, and the presence of defects. Kenyan coffee beans are classified into eight grades: E, PB, AA, AB, C, TT, T, and MH/ML. These grades are assigned before roasting based on size and quality, with AA (screen 17/18) being the most popular. Grading ensures uniform bean size, enabling consistent roasting rates and enhancing the coffee's flavor and quality.
Kenyan coffee beans are graded by size and quality, with AA (screen 17/18) being the most popular. Kenyan specialty coffee is the highest quality. It scores 80 or above on the 100-point Specialty Coffee Association (SCA) scale, which assesses flavor, aroma, and bean quality. Kenyan coffee authenticity is protected by the Coffee Board of Kenya, part of the Agriculture and Food Authority (AFA). It certifies that products come from a specific region and meet defined quality standards.
This table shows the different grades of Kenyan coffee beans.
| Kenya Coffee Grade | Screen Size | Description |
|---|---|---|
| AA | Screen 17/18 (approximately 7.2 mm) | Kenya AA coffee beans are cultivated at elevations above 6,600 feet and are widely regarded as one of the world's best specialty coffees. Kenya AA coffees feature floral aromas with tones of passion fruit and wine, balanced by crisp and refreshing acidity. |
| AB | Screen 15/16 | Kenya AB coffee blends A beans (sorted with a 6.8 mm screen) and B beans (sorted with a 6.2 mm screen). While less valued than Kenya AA, Kenya AB remains a premium coffee. |
| PB (Peaberry) | Screen 12 | Peaberry beans are unique, as they develop as a single, round bean inside the coffee cherry instead of the usual two flat-sided beans. They are often associated with a more concentrated flavor. |
| C | Screen 14 | These are smaller beans that may have minor defects but still meet the minimum quality standards for Kenyan coffee. |
| E (Elephant) | Screen 20 | The largest beans, often resulting from two seeds fusing together in one cherry. |
| TT | Varies | Light density beans of varying sizes that are separated based on density and other physical characteristics, often through air extraction methods. |
| T | Varies | The smallest and often broken beans, including broken, faulty, thin, and small coffee beans or chips from the C grade. |
| MH/ML | Varies | Beans that fell from the plant naturally or were not picked; they usually have a sour taste and are considered low quality. |
Is Kenyan Coffee Good?
Yes, Kenyan coffee is considered very good, particularly for its specialty coffee. Kenya's diverse geography, microclimates, and terroir significantly influence the quality and variety of its coffee. Kenyan coffee is renowned for its bright acidity, complex fruit flavors, and wine-like notes. It is versatile and can be prepared using various brewing methods, including espresso, AeroPress, pour-over, and French press.
What Does Kenya Coffee Taste Like?
Kenyan coffee is characterized by bright and fruity notes in aroma and flavor, often featuring hints of berries like blackcurrant and citrus fruits. It has a medium to full body, a smooth texture, and high-toned acidity described as "winey" or "citrusy," with a clean, lingering aftertaste, plush mouthfeel, and a long, fruit-driven finish.
Different regions in Kenya produce coffee with distinct flavor profiles. Nyeri coffee is characterized by bright acidity, berry and citrus notes, and a rich, full body. Kirinyaga coffee features floral notes with a tropical twist, vibrant acidity, and a medium body. Kenyan espresso delivers a sharp, fruity flavor. While Kenyan beans are often enjoyed independently, they are frequently used in blends, sometimes as the standout component. Both Kenyan and Ethiopian coffees complement espresso blends effectively.
How to Choose the Best Kenyan Coffee?
To choose the best Kenyan coffee, follow these six steps below.
- Choose single-origin beans: Choosing single-origin beans for Kenyan coffee is ideal because it highlights the unique flavor profiles of specific regions, such as Nyeri's berry and citrus notes or Kirinyaga's floral and tropical nuances. Single-origin beans allow you to experience the full complexity and vibrant acidity Kenyan coffee is known for, which blends may dilute or mask.
- Decide on roast level: The best roast profile for Kenyan coffee is typically a light to medium roast, as it preserves the coffee's vibrant acidity, fruity and floral notes, and complex flavor profile. A light roast enhances citrus and berry flavors, while a medium roast balances acidity and body, highlighting the coffee's sweetness and depth.
- Check the bean grade: Kenyan AA coffee beans are larger and denser than Kenyan AB beans. This usually means they have a more consistent flavor and higher quality. Kenyan AA beans have a balanced acidity, sweetness, and body, making them great for premium coffee. Kenyan AB beans are slightly smaller and may have a bit more variation in flavor, but they still offer a delicious and more affordable option.
- Purchase freshly roasted beans: Freshly roasted beans have the best flavor and aroma. Coffee beans begin to lose freshness within a week or two after roasting. Fresh beans retain the natural oils and compounds that create unique flavors. They also provide a more consistent brew, resulting in a better cup of coffee.
- Brew the beans within 7-14 days after roasting: For optimal flavor, brew Kenyan coffee beans within 7–14 days after roasting, as this window allows flavors to fully develop and CO2 to escape. Most beans reach their peak flavor between 3–7 days, with medium and dark roasts ready sooner (2–3 days), and light roasts benefiting from a longer rest. Espresso requires at least 7 days for balanced shots, while drip and pour-over methods perform best after 3–5 days. French press and Aeropress can be used as early as 1–2 days with proper blooming to release CO2.
- Experiment with brewing methods: Pour-over methods are perfect for brewing Kenyan coffee because they enhance its bright acidity, fruit-forward flavors, and delicate floral notes. Tools like the Origami Dripper, Melitta, Chemex, or Hario V60 provide precise control over water flow and temperature for enhanced brewing. While French press and Aeropress are suitable alternatives, they produce a stronger, bolder cup with a heavier body.
What is the Best Kenyan Coffee?
The best Kenyan coffee is the one that balances flavor, quality, and affordability. Look for single-origin Kenyan beans graded AA or AB, indicating they are sourced from specific regions like the renowned Nyeri or Kirinyaga and represent the highest quality. These grades ensure the beans meet the high standards set by the Specialty Coffee Association.
Colipse is a great example of a brand offering such high-quality Kenyan coffee. Our Kenya Othaya Nyeri is a medium-light roast from the Nyeri region with beans that score 80+ points for their aroma, acidity, and body. These Kenyan AB grade Arabica beans (SL28, SL34, and Ruiru 11) are wet processed, making them ideal for drip and pour-over brewing. Colipse roasts to order, guaranteeing fresh beans with optimal flavor.
Where to Buy the Best Kenyan Coffee?
The best Kenyan coffee can be purchased from specialty coffee roasters, online stores, or directly from trusted farms and cooperatives. Look for sellers offering freshly roasted, single-origin beans graded AA or AB from regions like Kiambu , Nyeri or Kirinyaga. You can buy Kenyan coffee online from reputable sources, including Colipse, which roasts to order, ensuring optimal freshness and flavor.
How Much is Kenyan Coffee?
Colipse's Kenya Othaya Nyeri coffee is available for $21.50 per 12-ounce bag in whole bean or drip ground options, with complimentary shipping included for added value. For a more cost-effective option, Colipse offers a subscription service, reducing the price by up to 10%, bringing it to $19.35 per bag.
How Does Kenya Coffee Compare to Other African Coffees?
Kenyan coffee stands out among African coffees due to its bright, wine-like flavor profile, high acidity, and full body, often featuring notes of blackcurrant and citrus. Ethiopian coffee, in contrast, offers floral and fruity characteristics, including blueberry and jasmine notes, as shown in a study by Tianjin University using THz spectroscopy. Tanzanian coffee has a balanced sweetness, medium-to-full body, and occasional blackcurrant notes. It's similar to Kenyan coffee but less intense.
Besides flavor, Kenyan coffee is unique because of its growing conditions and potential health benefits. A 2020 study by Junichi Okada from the Department of Endocrinology and Diabetes at Gunma University Hospital found Kenyan coffee may help reduce blood sugar levels after meals due to its high chlorogenic acid and low caffeine. Ethiopian coffee, with higher caffeine, doesn't have this effect. Soil studies reveal Kenyan coffee's beans are rich in potassium and calcium but face cadmium contamination concerns, while Ethiopian Sidama beans are free from toxic metals and maintain a high potassium content.
Furthermore, climate change threatens African coffee production, with up to 90% of Kenya's growing regions projected to become unsuitable by 2080, compared to a 50% loss of Ethiopia's wild Arabica areas.
What is the Difference between Kenyan Coffee and Ethiopian Coffee?
The main difference between Kenyan coffee and Ethiopian coffee lies in their flavor profiles and cultivation regions. Kenyan coffee typically has bright acidity, full body, and fruity, wine-like notes. Ethiopian coffee, often grown in high altitudes, features diverse flavors, including floral, citrus, and chocolate notes, depending on the region.