Coffee in Kenya: Although Kenya shares a border with Ethiopia, the birthplace of Arabica coffee, it did not begin cultivating coffee until the 1890s, making it a relatively late entrant to coffee production. The industry was introduced by missionaries and expanded during British colonial rule, when African farmers were initially excluded from owning or growing coffee commercially. Over time, Kenya developed a reputation for producing exceptional quality coffee through rigorous grading standards, careful washed processing methods and the Nairobi Coffee Auction system. All of which helped establish its premium status on the global market. Today, the industry is driven largely by smallholder farmers, many of whom belong to cooperative societies that process and market their coffee collectively. Although Kenya produces far less coffee than major producers such as Brazil, Vietnam, and Ethiopia, its coffees consistently command premium prices due to their bright acidity, clarity and distinctive fruit forward flavour profile. This year Kenya is projected to export around 840,000, 60kg sacks of coffee.

With nearly 700,000 coffee producers, roughly 70% of which are smallholder producers, Kenya shines as a unique coffee-producing country in East Africa. Within the Kiambu County is the Gichuka Coffee Factory, belonging to the Kimaratia Farmers’ Cooperative Society (FCS). In Kenya, factories are essentially wet mills and collection points for coffee. The FCS was originally created by the now defunct Kiamwangi coffee group, a large cooperative in the area. Currently, the FCS manages three factories: Gichuka, Gachika, and Gitare. The Gichuka Factory was initiated in 1985, the youngest of the three. Producers deliver their cherries to the Factory that is closest to their homes.

Farm focus: Situated at roughly 1,800 meters above sea level, the region where the Factory is located is defined by its bright red soils, full of rich nutrients for coffee trees. The high altitude allows for ideal temperatures and rainfall for the slow maturation of coffee cherries. The FCS is managed by seven board members, two elected in each factory, and one that floats amongst all the factories.

After the producers gather their ripe cherries, they will deliver them to the Factory. Once the cherries reach the mill, the coffee is pulped to remove the external fruit from the coffee bean. The coffee is then soaked in cement tanks overnight to break down the remaining mucilage. The following morning, the coffee is cleaned once more through channels of water and dispersed on raised beds to dry in the open sun until the ideal moisture content is reached.

The Factory has invested in a new pulper, a recirculation system and about 20 conditioning bins to ensure efficient and uniform processing is attained to produce high quality coffee. Additionally, the Factory has dug soaking pits to sustainably return wastewater to the soil without harming the environment.

Thank you for taking the time to read this post and learn more about Kenya as a coffee producing origin and the dedication of the smallholder farmers and cooperatives who produce these truly exceptional coffees.

We’re incredibly grateful for your continued support and for choosing to brew our coffee at home. Your support allows us to share remarkable coffees from around the world while celebrating the passion, skill and hard work that goes into every harvest. Every cup you enjoy helps us continue our mission of connecting outstanding producers with coffee lovers everywhere.