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Major African Coffee Regions: Kenya's Climate Impact on Coffee and Flavor Profile Overview

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information. Please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - African Coffee Origins: Kenya Coffee Growing Conditions Overview. Located in East Africa, Kenya is one of the world's major coffee-producing countries, with approximately six million people nationwide engaged in the coffee industry, mostly in the form of small farmers, wet processing mills, and cooperatives.

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - African Coffee Production Areas: Brief Introduction to Kenyan Coffee Growing Conditions

KENYA

Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately six million people engaged in the coffee industry nationwide. The production model is primarily a combination of small farmers, wet processing mills, and cooperatives. Kenyan coffee is mainly processed using the washed method, with coffee trees predominantly grown in mountainous areas at altitudes ranging from 1,400 to 2,000 meters. The production regions include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. Among these, the foothills of Mt. Kenya and Aberdare are the main production areas. Kenyan coffee is graded by bean size and flavor profile. Bean sizes are classified as AA, AB, and PB, with AA sizes being 17 and 18 screen, AB as 15 and 16 screen, and PB representing peaberries. Flavor grades are sequentially TOP, PLUS, and FAQ, where FAQ stands for "Fair to Average Quality" and may contain some minor defective beans that do not affect the flavor.

The main varieties in Kenya are SL28 and SL34, which were cultivated and named by "Scott Laboratories" in 1930. According to botanists at the SL laboratory, SL28 and SL34 are genetic variants. Among these, SL28 possesses mixed lineage from French Mission, Mocha, and Yemeni Typica. The original goal in developing SL28 was to mass-produce coffee beans that combined high quality with resistance to pests and diseases.

Although SL28's yield later did not meet expectations for mass production, its copper-colored leaves and broad bean shape produce wonderful sweetness, balance, and complex, varied flavors, along with distinctive citrus and dark plum characteristics. SL34 is similar in flavor to SL28, but besides its complex, varied acidity and wonderful sweet finish, it has a heavier, richer body than SL28 and is cleaner. SL34 possesses lineage from French Mission, Bourbon, and more Typica varieties. Its bean appearance is similar to SL28, but it adapts better to sudden heavy rainfall. It is these two important varieties that introduce us to the unique Kenyan coffee beans.

The central region of Kenya produces the most coffee beans, with the highest quality coffee beans also coming from the central production areas. Currently, western Kenya is also beginning to show interest in coffee cultivation, such as in the Kisii, Trans-Nzoia, Keiyo, and Marakwet regions.

NYERI

Nyeri is one of Kenya's specialty coffee production regions, centered around Kenya's volcano (extinct). The volcanic soil's red earth produces Kenya's finest beans, making agriculture the most important industry in this area, with coffee beans being one of its main economic crops. Compared to large landowners, Nyeri predominantly consists of small farmer cooperatives, with two harvests per year, and high-quality beans appear during the main harvest period.

Altitude: 1,200-2,300m

Harvest: Main harvest: October-December, Secondary harvest: June-August

Varieties: SL-28, SL-34, Ruiru 11, Batian

Knowledge Extension:

The washed processing method makes the acidity of coffee beans brighter and brings out rich fruit flavors. In light-roasted Kenyan coffee, the bright fruit aroma and fruit acidity are described by some as resembling fruit tea, making it a favorite single-origin coffee among many coffee industry professionals. Kenyan coffee has thus earned the reputation of "The Cup of Connoisseurs."

In Brief:

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