Other countries in Africa, like Ethiopia, grew coffee for a longer time than Kenya (East Africa). Still, even though Kenya has a relatively short coffee history, it is one of the most advanced coffee-producing countries.
The quality of Kenya coffee beans is generally exceptional. Yet, the African country only produces less than half a percent of the world's coffee supply, so you might not often come across single-origin Kenya coffee. If you do, you should grab it.
Let's look at the history of Kenya coffee, what it tastes like, how to roast and brew it, and more.
History Of Kenya Coffee
1893: Coffee was introduced to Kenya by British colonialists from present-day Tanzania (back then, it was called German East Africa). The British introduction of coffee to Kenya is well documented.
Early 1900s: Coffee plantations became more popular in Kenya, and coffee eventually became a major crop. The colonial administration promoted coffee farming. This was the start of Kenya becoming one of the world's major coffee-producing countries.
1920s: Kenya established the Kenya Coffee Board to regulate and oversee the coffee industry. This meant that coffee production was now formal, with a big influence from the government.
1930s: The Kenya Planters' Coffee Union (KPCU) was formed. The KPCU’s goal was to help Kenya coffee farms to market their coffee and negotiate prices. In addition, the government pays Scott Labs to research coffee bean varieties that would grow well in Kenya (for results, check Kenya coffee varietals further below).
1950s: Kenya struggled for independence, which influenced the coffee market because many smallholders were involved in the fight for independence. Their involvement and the fight for land rights also turned into a fight for fairer coffee prices and better conditions for coffee production.
1960s-1970s: In 1963, Kenya finally gained independence. But that didn't mean the struggle was over. Agrarian reforms led to the redistribution of land, which impacted coffee farms in East Africa. The government supported cooperatives and smallholders/small-scale coffee farmers, which increased the formation of cooperatives.
1980s: The Kenya quality coffee market grew. Farmers focused on improving their coffees and increasing their exports. The Kenyan government was happy enough to get involved with reforms that supported the goals of coffee farmers (more exports meant more profit for the government, so that was a no-brainer).
1990s: The government’s Coffee Act helped the Kenyan coffee market to grow nicely. More countries took advantage of the easier access to Kenyan coffee beans and were quickly convinced by the excellent coffee. The specialty coffee market also became more interested in Kenyan coffees.
2000s: While Kenya, like most coffee-producing countries, had and still has to deal with various challenges, Kenyan coffee continues to be popular because of its quality. Cooperatives and private estates keep producing high-quality beans. The country also implemented initiatives to improve processing and ensure fairer pricing for coffee; however, coffee farming is in danger of falling victim to the property boom.
Flavor and Aroma
Kenya coffee has a distinctive and complex flavor profile. But as with all coffee regions, there are different varieties. On average, a Kenyan cup of coffee has a bright and vibrant acidity, often wine-like or citric.
A Kenya coffee is medium or full-bodied with a satisfying mouthfeel. When you first smell fresh roasted quality Kenya coffee and its aromatic oils, you'll notice a floral scent reminding you of jasmine or black currant blossoms. The flavor can include notes of grapefruit, cranberry, and sometimes lime, but often also black currant and stonefruit like peach, apricot, and plum. Some quality Kenyan coffees also include raspberry-like notes.
Kenyan coffees usually have a gentle sweetness with a pleasant aftertaste that can be sweet and fruity.
Roast Types For Kenya Coffee
Flavorful Kenya coffee beans come in different sizes (AA, AB, and peaberry) and aren't as temperamental as other beans when it comes to roasting. While you can roast them any way you like, a light roast or medium roast is generally best for Kenya coffee beans.
As Kenya coffees are known for their fruity flavors, a light roast is the best way to highlight them, as darker roasts tend to overshadow the terroir flavor with caramel and dark chocolate notes.
If you have a Kenya coffee bean known for its berry notes, a medium roast also works well because it coaxes out the sweeter berry notes and produces a fragrant aroma.
Growing Regions
Nyeri
Altitude: 1,700-2,100 masl (meters above sea level)
Varieties: SL28, SL34, Batian, Ruiru 11
Flavor Notes: Nyeri coffees have a bright acidity and are very flavorful. They often have citrusy and fruity notes (mainly blackcurrant and citrus) and a wine-like sweetness. Some also have a floral aroma.
Good to Know: Nyeri is part of the Central Kenya coffee-growing region. The region produces some of Kenya's finest coffees. Most coffee in Nyeri is grown by smallholder farmers and sold through cooperatives.
Kiambu
Altitude: 1,400-1,800 masl
Varieties: SL28, SL34, Ruiru 11
Flavor Notes: Kiambu coffees have a medium body and bright acidity. They include hints of blackcurrant and sweet stone fruits, with some floral notes. They are known for their clean and vibrant taste.
Good to Know: Kiambu is north of Nairobi. This region’s quality coffee farms are some of the oldest and most well-established coffee farms in the country. Kiambu coffees are very popular for blends.
Kirinyaga
Altitude: 1,500-1,800 masl
Varieties: SL28, SL34, Batian, Ruiru 11
Flavor Profile: Kirinyaga coffees are popular because of their clarity and brightness. They often have fruity and citrusy flavors like lemon, grapefruit, and blackcurrant, sometimes with floral and tea-like notes. They are known for their intense, complex acidity and their rich body.
Good to Know: Kirinyaga is one of Kenya's prime coffee-growing regions and consistently produces high-quality, top-grade coffees. The region is home to Mount Kenya, the highest mountain in Kenya and the second highest in Africa.
Embu
Altitude: 1,400-1,800 masl
Varieties: SL28, SL34, Batian, Ruiru 11
Flavor Profile: Embu coffees have a balanced acidity and medium body. They often include flavors of stone fruits, berry-like sweetness, and a mild citrus tang. They are popular because of their well-rounded and comparably approachable taste.
Good to Know: While Embu may not be as famous as some other Kenya coffee regions, it produces coffees of notable quality and flavor. While it has nothing to do with coffee, it’s also interesting that Embu is home to the largest population of Grévy's zebras.
Machakos
Altitude: 1,200-1,800 masl
Varieties: SL28, SL34, Batian, Ruiru 11
Flavor Profile: Machakos coffees have a medium body and moderate acidity. They can include flavors of chocolate, nuts, and mild citrus notes. These coffee beans are known for their smooth and mellow taste.
Good to Know: Machakos is relatively new to the specialty coffee scene in Kenya. Coffee had a pretty slow start in this region, but is gradually gaining recognition and popularity.
Kenya Coffee Varietals
SL28
SL28 is a cultivar of Arabica coffee developed in Kenya (by Scott Agricultural Laboratories). It is known for its exceptional cup quality. It typically has a full body and a bright acidity with fruity flavors and a winy aftertaste, often with notes of blackcurrant and citrus.
SL34
Similar to SL28, SL34 is also an Arabica coffee cultivar developed in Kenya. It is popular because of its well-balanced, medium body and bright, lively acidity. It often has flavors of citrus, blackcurrant, and floral notes. It tends to have a clean and crisp taste.
Ruiru 11
Ruiru 11 is a coffee hybrid developed in Kenya. It is a cross between SL28 and Rume Sudan. It is popular because of its disease resistance against the Coffee Berry Disease (CBD) and Coffee Leaf Rust (CLR). Its flavor profile isn’t quite as distinctive compared to SL28 and SL34. It produces a cup of coffee with a medium body and mild acidity. It typically has nutty and chocolatey flavors.
Batian
Batian is another coffee hybrid developed in Kenya (a cross between SL28 and a Timor hybrid). Like Ruiru 11, it is mainly grown for its disease resistance. It produces a milder and less acidic cup compared to SL28 and SL34. It has a medium body, and flavors often lean towards nutty, herbal, and chocolatey.
Processing Methods In Kenya
While you can find some farms that use the pulped natural or fully natural process in Kenya, wet processing is most common in Kenya because it brings out the delicious fruity acidity.
During the washed process, the coffee berries are put through a depulping machine to remove the fruit from around the bean. It still has a layer of mucilage around it and is fermented for a bit before being washed to remove the mucilage fully. Once there's no more sign of any coffee fruit around the bean, the bean is dried and readied for export or local use (though people in Kenya prefer tea to coffee).
Best Brewing Methods
In Kenya, coffee is drunk as "Kahawa Chunghu / Bitter Coffee". In Kenya, people brew coffee grounds with spices (like ginger and cinnamon) in a kettle on a stove. The spices add extra bitterness to the drink. To balance the drink's bitterness, it's served with something sweet on the side, usually dates.
If you're after a less bitter high quality coffee, you can use your favorite brewing method for Kenya ground coffee, but you need to remember that Kenya coffee is quite acidic. It's not uncommon for milk to curdle in Kenyan beverages, especially in lightly roasted ones.
The best way to brew Kenya coffee at home is a steeping method. This means you should preferably use a cold brew, French Press, or Aeropress. If you want to highlight the coffee’s acidity, it’s recommended to use a finer grind size than you usually would.