Coffee production in Kenya

Coffee Production in Kenya

Coffee production in Kenya is a significant agricultural activity that plays a crucial role in the country's economy. Kenya is renowned for producing high-quality coffee beans, which are highly sought after in the global market. This article provides an overview of coffee production in Kenya, including its history, cultivation practices, processing methods, and economic impact.

History

Coffee was first introduced to Kenya by the British colonialists in the late 19th century. The country's favorable climate and fertile volcanic soils proved to be ideal for coffee cultivation. Initially, coffee was grown on large plantations, but after Kenya gained independence in 1963, small-scale farmers became the backbone of the industry.

Cultivation Practices

Kenya primarily cultivates two main varieties of coffee: Arabica and Robusta. Arabica coffee is grown at higher altitudes, while Robusta is cultivated in lower altitude regions. The coffee plants require well-drained soils, ample rainfall, and temperatures between 15 to 24 degrees Celsius for optimal growth.

Farmers in Kenya employ various cultivation practices to ensure the best quality coffee beans. These practices include proper spacing of coffee plants, regular pruning, and the use of organic fertilizers. Additionally, shade trees are often planted to provide shade and maintain soil moisture.

Processing Methods

After the coffee cherries are harvested, they undergo a meticulous processing method to extract the coffee beans. The most common processing methods used in Kenya are the wet processing method and the dry processing method.

In the wet processing method, the cherries are pulped to remove the outer skin and pulp. The beans are then fermented in water for a specific period to remove any remaining pulp. After fermentation, the beans are washed and dried either by sun drying or using mechanical dryers.

In the dry processing method, the cherries are spread out on raised beds or patios to dry naturally in the sun. The outer skin and pulp are left intact during the drying process. Once the cherries are fully dried, they are hulled to remove the outer layers and reveal the coffee beans.

Economic Impact

Coffee production is a vital source of income for many Kenyan farmers and contributes significantly to the country's economy. The coffee industry provides employment opportunities for thousands of people, both directly and indirectly. It also generates foreign exchange earnings through coffee exports.

Kenyan coffee is highly regarded for its unique flavor profiles, characterized by bright acidity, fruity notes, and a full-bodied taste. The demand for Kenyan coffee remains strong in the international market, with many specialty coffee roasters and buyers actively seeking out these beans.

See Also

• Coffee
• Agriculture in Kenya

References

• 
  Coffee Plantation, Kenya from Matson Collection, 1936
• 
  A coffee planter is shown how to prune by an Agricultural Department Instructor, 1955