Coffee Growing Regions | An Introduction to Kenya's Coffee Regions and Classification System

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Kenya: Origin and Geography

Kenya, officially the Republic of Kenya, is located in eastern Africa with the equator running through its central region and the Great Rift Valley extending from north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and Sudan to the north, and the Indian Ocean to the southeast. The country is characterized by highlands with an average elevation of 1,500 meters. Mount Kenya (Kirinyaga Peak) in the central region reaches 5,199 meters, with snow-covered peaks, making it the second-highest mountain in Africa.

Altitude, Latitude, and Geology: The equator runs through Kenya, placing the country within 10 degrees north and south latitude. As a tropical growing region, Kenya experiences two rainy seasons annually, allowing for two harvests: 60% concentrated from October to December, and the remaining 40% from June to August. Coffee is primarily cultivated in volcanic soil at elevations of 1,600-2,100 meters around the capital Nairobi to the Kenya mountain region. This altitude is ideal for flavor development in coffee beans, as the cooler mountain temperatures slow growth, allowing aromatic compounds to fully develop, resulting in more pronounced fruit acidity and harder bean density. This fertile, crescent-shaped coffee region is the main source of Kenya's premium coffee beans.

Coffee is Kenya's second-largest export product after tea.

African coffee origins are renowned worldwide for their captivating acidity and aroma, and Kenya is no exception. Located in East Africa directly on the equator, with the Indian Ocean to the east, Ethiopia to the north, and Tanzania to the south, Kenya stands as one of East Africa's coffee powerhouses and an irreplaceable producing nation.

Kenya belongs to the tropical growing regions, experiencing two rainy seasons annually that enable two harvests: 60% concentrated from October to December, and the remaining 40% from June to August. Coffee is primarily cultivated in volcanic soil at elevations of 1,600-2,100 meters around the capital Nairobi to the Kenya mountain region. This altitude is ideal for flavor development in coffee beans, as the cooler mountain temperatures slow growth, allowing aromatic compounds to fully develop, resulting in more pronounced fruit acidity and harder bean density. This fertile, crescent-shaped coffee region is the main source of Kenya's premium coffee beans.

In Kenya, coffee is the second-largest export product after tea.

Kenya Coffee History

In 1878, the British introduced coffee to Africa, establishing coffee plantations in Kenya during the 19th century. At that time, Ethiopian coffee beverages were imported to Kenya via South Yemen. However, it wasn't until the early 20th century that Bourbon coffee trees were introduced to Kenya by the St. Austin Mission.

After Kenya gained independence in 1964, the coffee industry continued to develop on its existing foundation, becoming world-renowned for high-quality coffee production. Notably, they established an auction system that successfully摆脱了其他产豆国剥削小农的弊病 (the so-called "fair trade coffee" originated from this).

Kenya Auction System

Most coffee beans are graded and inspected by the Kenya Coffee Board before being sold at auction. The public auction system dates back to before 1934 and operates through an agency system. Kenya has 50 licensed agents who send sample beans to their respective clients for cupping. Clients can bid on preferred coffees through agents at auctions. However, this system seemed to encourage middle agents while eroding farmers' incomes. Therefore, in 2006, Kenya opened up to allow 32 independent sales agents to directly engage with foreign coffee buyers without going through auctions.

However, all these must meet the Kenya Coffee Board's standards for quality, storage, and bank guarantees. Both systems operate in parallel, and after years of development, it has become the most transparent auction distribution system. Better-quality coffee can achieve higher prices through cupping, encouraging more cooperatives and farms to participate.

There are two main trading models for coffee in Kenya:

- Auction at the Nairobi Coffee Exchange (central auction system), where 85% of coffee beans are traded through the auction system.

- Direct trade (often called the "second window"), where only 15% of coffee beans are traded through this direct trade model.

Kenya Coffee Trading Process

Model 1: Nairobi Coffee Exchange Auction

Since the establishment of the auction system in the 1930s, the vast majority of Kenyan coffee has been traded this way. Coffee auctions are held every Tuesday during the harvest season. It evolved from an "open outcry" auction system where each trader bids by pressing an electric trigger. Through this system, due to competition among agents, prices for high-quality, highly sought-after coffee can soar.

Model 2: Direct Trade

Direct trade allows farmers and buyers (such as roasters or importers) to discuss and determine a price different from auction prices before or during harvest. Some exporters also purchase coffee directly from associated marketing agents or factories, using the previous week's auction prices for specific grades as reference for negotiation. Direct trade can enable farmers producing high-quality coffee to earn more income.

Kenyan coffee comes from two main growing areas: plantations, covering 3,300 farms including 40,000 hectares, and smallholders with 3,000 small holdings (50 hectares each). This accounts for about 25% of Kenya's coffee-growing land. The remaining 75% consists of 270 cooperatives with 700,000 small-scale farmers cultivating 120,000 hectares.

Small farmer cooperatives began building factories/washing stations in the 1960s, enabling them to process their coffee in the same way as large plantations. Today, these factories serve up to 2,000 members, and to this day, the high quality of Kenyan coffee is recognized worldwide.

Kenya Coffee Varieties

In Kenya, common varieties include SL28, SL34, French Mission Bourbon, and Ruiru 11.

SL-28 & SL-34

As early as the 1930s, the Kenyan government commissioned Scott Labs to select varieties suitable for the country. After individually numbering and screening, SL-28 and SL-34 were finally selected, both originating from Bourbon. SL-34 can grow in slightly lower altitude areas.

SL28 has mixed heritage from French Mission, Mocha, and Yemen Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that combined high quality with disease and pest resistance.

Although SL28's yield later did not meet expectations of mass production, its copper-colored leaves and broad bean shape produce wonderful sweetness, balance, and complex, varied flavors, along with distinctive citrus and black plum characteristics.

SL34 has similar flavors to SL28, but with a heavier, richer, and cleaner mouthfeel in addition to complex, varied acidity and wonderful sweet finish. SL34 has heritage from French Mission, Bourbon, and more Typica lineage. The bean appearance is similar to SL28, but it can better adapt to sudden heavy rains.

Subsequently proven, the former received high praise, typically having blackcurrant-like acidity and complex flavor displays; while the latter, though slightly inferior, also has impressive fruit flavors. These two varieties currently account for 90% of Kenya's production and are generally recognized as representatives of Kenyan coffee.

French Mission

Around 1892-1893, French missionaries brought Bourbon trees to Kenya for cultivation. This original Bourbon variety is called French Mission Varietal, avoiding scientific improvements during cultivation and preserving Bourbon's most original flavors.

Ruiru 11

Ruiru 11 is a hybrid variety developed by Kenya in 1985 that prioritizes yield over quality. It's a hybrid of Arabica and Robusta. To date, it hasn't been considered specialty coffee; therefore, many suppliers specializing in fresh roasted specialty coffee, such as Fresh, do not carry these varieties. However, many suppliers who import premium coffee sometimes mix this hybrid into blended coffees (Blend) to reduce costs. From the above genetic mutations (whether natural or research products), their flavors are greatly related to specific regional conditions.

Kenya Coffee Grading

Kenyan coffee beans are strictly graded, mainly based on bean size, shape, and hardness, graded from high to low as AA or AA+, AB, PB, C, E, TT, T. This selection can be used as a basis, with coffee flavor also taken as reference.

Coffee Size Grading

AA grade is a level name for green coffee commodities, primarily referring to coffee bean size. AA grade indicates larger coffee beans, generally green coffee beans with particles above 17 mesh (17 mesh = sieve aperture diameter 6.75MM). AA size is 17 and 18 mesh, AB is 15 and 16 mesh.

AA Plus (AA+): AA grade with particularly excellent cup quality (flavor, mouthfeel)

AA: Screen Size 17-18

AB: Screen Size 15-16, accounting for the majority of production

C: Smaller than AB

TT: Lighter weight beans blown out by air screeners from AA and AB grade beans

T: Lighter weight beans blown out by air screeners from C grade beans

E: Elephant Bean, large mutant beans formed by two beans fused together, also called elephant ear

UG: Those not meeting the above standards

PB: Peaberry, classified by shape, unrelated to flavor weight

Flavor Grades

In order: TOP, PLUS, FAQ (Fair to Average Quality - may have some slight defective beans, but does not affect flavor).

FrontStreet Coffee Roasting Suggestions

Kenyan beans are relatively hard. Start with a higher temperature rise, with yellowing occurring around 5 minutes, then reduce heat to enter the Maillard reaction. When reaching 178°C, reduce heat again to prolong the Maillard reaction time. When the first crack begins, heat absorption is strong, so it's recommended to maintain heat at this stage to prevent stalling. Spending more time on first crack development helps reduce acidity and develop flavors.

Kenya Processing Methods

Just as honey processing is associated with Costa Rica and wet-hulling with Indonesia, when discussing Kenyan coffee, one must mention the [K72 processing method].

Kenyan 72-Hour Fermentation Washed Processing Method

Originating in Kenya, this method involves repeated cycles of fermentation followed by washing. Processing begins on harvest day, selecting the highest quality cherries for pulping and fermentation. Fermentation time is 24 hours, after which clean river water is used for washing. Then, fermentation is repeated for another 24 hours in clean river water, followed by washing again. After repeating this cycle 3 times for a total of 72 hours, it's called the Kenyan 72-Hour Fermentation Washed Processing Method, abbreviated as [K72].

First Wash and Fermentation

After coffee cherries are harvested, they undergo water flow density sorting. The principle uses differences in density and quality of the coffee fruit itself for screening; high-density (heavy) coffee beans sink in water, while low-density coffee beans float. Fully ripe, high-quality coffee fruits have high density and are selected for further processing.

After selecting high-quality and sufficiently ripe fruits, the skin is removed for water washing and soaking, allowing the pectin mucilage attached to the outer layer of green beans to ferment. Pectin contains natural sugars and alcohols that play crucial roles in developing coffee sweetness, acidity, and overall flavor. Fermentation lasts up to 24 hours, removing 80-90% of pectin while preserving only the flavors within the coffee beans.

Second Wash and Fermentation

Next enters the second wash and fermentation process. After cleaning the coffee beans from the previous stage, they are soaked again in water for 24-48 hours. This process increases proteins and amino acids, creating complex and delicate layers of acidity in the coffee beans. Finally, all remaining pectin is removed, and the coffee beans are moved to raised racks for sun drying.

Fermentation lasts up to 24 hours, removing 80-90% of pectin while preserving only the flavors within the coffee beans.

Finally, all remaining pectin is removed, and the coffee beans are moved to raised racks for sun drying. Drying time varies depending on weather conditions, typically requiring 5-10 days to complete.

Kenya Coffee Growing Regions

Kenya's coffee growing regions are famous for seven main areas: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, Ruiri, and Muranga. Among these, the foothills of Mt. Kenya and Aberdare are the main producing areas.

Coffee from each county in Kenya is very different, with the country divided into 47 counties.

Different counties have distinctly different coffee characteristics. Kenya's coffee trees are mostly grown at altitudes of 1,400-2,000 meters, with two harvests per year. Growing regions include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, mainly on the foothills of Mt. Kenya and Aberdare. For example, Embu region coffee characteristics: balanced, citrus fruits, chocolate, apple, acidity. Nyeri region coffee characteristics: white grapes, juicy, grapefruit and small tomato flavors, full of fruitiness, sweet as caramel.

Kenya's Main Coffee Growing Regions:

NYERI

Located in central Kenya, Nyeri is home to the dormant volcanic Mount Kenya. The red soil in this region nurtures Kenya's finest coffee. Agriculture is extremely important here, with coffee being the main crop. Cooperatives of small farmers are more common than large estates. This region has two harvests, but coffee from the main season is usually of higher quality.

Altitude: 1,200-2,300 meters
Harvest Period: October-December (main season), June-August (secondary season)
Varieties: SL-28, SL-34, Ruiru 11, Batian

MURANG'A

Belonging to Central Province, this region has about 100,000 coffee farmers. This inland region was among the first areas chosen by missionaries for settlement because the Portuguese prohibited them from living in coastal areas. This is another region benefiting from volcanic soil, with more small-scale coffee farmers than estates.

Altitude: 1,350-1,950 meters
Harvest Period: October-December (main season), June-August (secondary season)
Varieties: SL-28, SL-34, Ruiru 11, Batian

EMBU

Near Mount Kenya, this region's name comes from Embu city, where about 70% of the local population engages in small-scale agriculture. The most popular cash crops in the area are tea and coffee. Almost all coffee comes from small farmers, and production in this region is relatively small.

Altitude: 1,300 meters

MERU

Coffee in this region is mostly grown by small farmers on the foothills of Mount Kenya and the Nyambene Hills. The name refers to the magnetic field area and the Meru people who live there. In the 1930s, they were among the first Kenyans to start producing coffee, due to the Devonshire White Paper signed in 1923, which guaranteed the importance of rights for people of African descent in Kenya.

Altitude: 1,300-1,950 meters
Harvest Period: October-December (main season), June-August (secondary season)
Varieties: SL-28, SL-34, Ruiru 11, Batian, K7

KIAMBU

This region in central Kenya has the highest altitude coffee growing areas in the region. However, some coffee trees at high altitudes suffer from dieback disease, ceasing growth. This producing region is named after Nakuru town. Coffee cultivation here includes both estates and small farmers, though production is relatively small.

Altitude: 1,850-2,200 meters
Harvest Period: October-December (main season), June-August (secondary season)
Varieties: SL-28, SL-34, Ruiru 11, Batian

KISII

This region is located in southwestern Kenya, not far from Lake Victoria. It's a relatively small producing area, with most coffee beans coming from cooperatives of small producers.

Altitude: 1,450-1,800 meters
Harvest Period: October-December (main season), June-August (secondary season)
Varieties: SL-28, SL-34, Blue Mountain, K7

TRANS-NZOIA, KEIYO & MARAKWET

This small producing region in western Kenya has begun to develop in recent years. Mount Elgon provides certain altitude advantages, with most coffee coming from estates. Coffee cultivation is usually intended to diversify farms that previously only grew corn or dairy products.

Altitude: 1,500-1,900 meters
Harvest Period: October-December (main season), June-August (secondary season)
Varieties: Ruiru 11, Batian, SL-28, SL-34

KIRINYAGA

This producing region is situated on the slopes of Mount Kenya, near Nyeri, known worldwide for coffee with intense, layered flavors and solid mouthfeel. Together with Nyeri, it's recognized as currently Kenya's two finest producing regions. Most producers in this region are small-scale coffee farmers who belong to cooperatives. The cooperatives play a unifying role, providing washing stations where coffee farmers send their coffee cherries for processing into green beans.

Originally, this referred to Mount Kenya, but during British colonial rule, they found this name difficult to remember and changed the mountain name to Mt Kenya, no longer calling it Kirinyaga.

Mount Kenya is Africa's second-highest peak. Although located in the tropics, the summit is often covered with snow. Kirinyaga originally means "white peak." Mount Kenya is not only a United Nations protected area but also a favorite tourist destination where wildlife gathers and feeds on the surrounding foothills and grasslands. From the Kikuyu people, it means "white mountains" and is considered the dwelling place of gods. The Kikuyu people are Kenya's most populous ethnic group, accounting for one-fifth of the total population.

Altitude: 1,300-1,900 meters
Harvest Period: October-December (main season), June-August (secondary season)
Varieties: SL-28, SL-34, Ruiru 11, Batian

Coffee farms are mostly small-scale operations producing several hundred kilograms annually. They decide whether to sell their fruit to nearby processing factories (Coffee Factories) based on transportation distance and purchase prices. Farmers own very small plots of land, often measuring land area by the total number of trees on a plot, which means producers often have more autonomy to strategically pick coffee cherries and can deliver the ripest coffee cherries to local factories (washing stations). Factories generally have abundant water resources for fine washed processing, including long-term soaking of coffee beans in fresh water to consolidate the unique Kenyan flavor characteristics.

FrontStreet Coffee Kenyan Coffee Introduction

Kenyan Processing Factory Introduction

Kenya Karogoto

Region: Nyeri
Processing Factory: Karogoto Processing Factory
Altitude: 1,800 meters
Varieties: SL28, SL34
Cooperative: Tekangu FCS
Producers: Cooperative member small farmers

The Karogoto washing factory, along with Tegu washing factory and Ngunduru washing factory, belongs to TEKANGU Farmers Cooperative Society. It's located in the town of Karatina, south of Mount Kenya and 20 kilometers southeast of Nyeri, administered by Nyeri County in Central Province. The factory currently has 1,054 farmers with 201 acres of cultivated land, annual rainfall of 1,500MM, average temperature of 12-27°C, fertile volcanic red soil rich in mineral phosphorus with good drainage. Local farmers are from the Kikuyu Tribe, harvesting fully ripe fruits for washed processing, then slow-drying for 2-3 weeks to 10-12% moisture content before sending to nearby Sagana dry mill for hulling.

Entry is fresh and clean with cherry tomato, berry acidity, and good transparency. As temperature drops, the acidity carries tea notes and caramel aroma, making it overall very refreshing.

Kenya Hania Estate

French Mission Bourbon - Natural Process

Country: Kenya
Region: Thika
Processing Factory: Hania Estate (Chania Estates)
Altitude: 1,525 meters
Variety: French Mission Bourbon
Processing Method: Natural Process

Dry aroma has natural fermentation, dried fruit, and vanilla notes. When sipped, you can taste caramel, vanilla, and mixed fruits with a solid juice sensation. The finish has berries, rich jackfruit, and coffee flower aromas. The overall expression shows African wild regional flavors, suitable for small sips and slow tasting, with complex aromas that are hard to resist.

Kenya Asali TOP AA

Country: Kenya
Region: Thika
Processing Factory: Asali Honey Processing Factory
Altitude: 1,550-1,750 meters
Soil: Volcanic soil
Grade: AA TOP
Varieties: SL-28, SL-34
Processing Method: 72-hour washed

The factory was established in 1975 and has over 1,600 coffee farmer members, with each member owning an average of about 180 coffee trees. The main local varieties are SL28, SL34, and Ruiru 11. Wet aroma has ripe tomato and floral notes. Entry shows cherry tomato and black plum flavors, with bright acidity and clean mouthfeel. Medium body with prominent mid-palate sweetness and juice sensation. The finish has berry aroma and brown sugar sweetness, with [green tea aroma].

FrontStreet Coffee Brewing Suggestions

FrontStreet Coffee considers that this bean uses a medium-light roasting approach, so we use higher water temperature and a faster flow rate filter cup. This is mainly to extract its bright acidic flavor characteristics with high temperature, but we don't want over-extraction due to high temperature, so we choose the faster flow V60 filter cup.

Coffee-to-water ratio: 1:15
Coffee grounds: 15g
Total water: 225ml
Water temperature: 91°C
Grind size: Fine sugar granularity | EK43s setting 10 (80% pass-through on #20 standard sieve)

First, pour 30g of water for a 30-second bloom, then pour 95g (scale shows about 125g), completing in about 1 minute. When the water level drops to 2/3 of the coffee bed, pour the remaining 100g (scale shows about 225g), completing in about 1 minute 40 seconds. Complete extraction at 2'00", remove the filter cup.

Brewing flavors: Entry has black plum and cherry tomato flavors. The mouthfeel shows strong, solid acidity with prominent mid-palate sweetness and juice sensation. The finish has berry aroma and brown sugar sweetness, with green tea aroma.

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