Kenyan coffee is widely revered and much loved all over the world due to its exceptional flavor characteristics. The high altitude, volcanic soils, and favorable climate of Kenya’s coffee-growing regions contribute to the exceptional quality of its coffee.
Kenyan coffee is typically grown by smallholder farmers who own small plots of land. The coffee cherries are handpicked, ensuring that only ripe cherries are harvested. After harvesting, the cherries are mainly processed using the washed method, which involves removing the skin and pulp before fermenting and washing the beans to remove any remaining pulp. This method results in coffee with a clean, bright flavor profile.
The main coffee-growing areas in Kenya include the regions around Mount Kenya, the Aberdare Ranges, and the Kisii highlands. These regions provide the ideal conditions for growing Arabica coffee, which is the most common variety in Kenya.
One of the distinguishing characteristics of Kenyan coffee is its grading system, which classifies coffee beans based on their size, shape, and density. The highest quality grade is AA, followed by AB, PB, and C, with AA being the second largest after Grade E and the most sought-after. Grade AA beans are known for their larger size and distinctive flavor.
Kenyan coffee is known for its bright acidity, which gives it a lively and tangy taste. The flavor profile is often described as complex, with notes of blackcurrant, citrus, and wine. The floral aroma adds to the overall sensory experience of drinking Kenyan coffee.
Due to its high quality and unique flavor profile, Kenyan coffee is highly valued and sought after in the global market. It is often sold at a premium price and is a favorite among coffee connoisseurs. The coffee industry in Kenya plays a significant role in the country’s economy, providing employment for many farmers and contributing to foreign exchange earnings.
In recent years, there has been a growing interest in specialty coffee, and Kenyan coffee has gained recognition for its exceptional quality in this segment. Specialty coffee refers to coffee that has been graded and evaluated for its taste, aroma, and overall quality by certified coffee tasters.
Overall, Kenyan coffee is known worldwide for its floral aroma, sharp acidity, and mellow fruity tones. Its exceptional quality, combined with the country’s rich coffee-growing heritage, has solidified its reputation as one of the top coffee producers globally.
New Varietals to combat sustainability challenges.
The original and most common varieties in the country include the much-loved SL series. These include the SL-28 and SL-34. These were introduced in the 1800s by the missionaries under the Scott Laboratories. They are well known for their crisp acidity, full body and flavor.
In addition to the above-mentioned varieties, K7 and Kenya Blue Mountain are also found in some parts of the producing regions. The coffee-producing regions have been hit hard by the effects of global warming and climate change. This has made it very difficult and expensive to maintain these varieties, raising the need for newer varieties that can combat the above-mentioned challenges.
As a result, Kenyan producers have started exploring and introducing new coffee varieties that are more resistant to these challenges. Some of these new varieties include Ruiru 11, Batian, and SL 9. These varieties have been developed through extensive research and breeding programs to ensure they are more resilient and can thrive in the changing climate conditions.
Ruiru 11 is a hybrid variety that was developed specifically to address the challenges of pests and diseases. It is resistant to coffee berry disease and leaf rust, two common diseases that affect coffee plants. This variety also has a good yield potential, making it economically viable for farmers.
Batian is another resistant variety that was developed by the Coffee Research Institute in Kenya. It is resistant to both coffee berry disease and leaf rust, ensuring that farmers have a higher chance of successful harvests. This variety also has good cup quality, which is crucial for maintaining the high standards of Kenyan coffee. When well looked after, Batian is capable of very high productivity per tree.
SL 9 is a newer variety that was introduced in recent years. It is a cross between the SL 28 and SL 34 varieties, inheriting some of their desirable traits while being more resistant to pests and diseases. It is also known for its good cup quality and is gaining popularity among Kenyan farmers.
These new varieties have provided an opportunity for Kenyan producers to diversify their coffee offerings while mitigating the risks associated with pests, diseases, and climate change. By planting these resistant varieties, farmers can reduce the costs of maintenance and increase the likelihood of a successful harvest. However, it is important to note that while these new varieties offer promising solutions, they should be cultivated alongside traditional varieties to maintain the unique flavors and characteristics of Kenyan coffee.
Leveraging new processing techniques
Coffee processing techniques, indeed, are evolving rapidly. In recent years, there has been an increased focus on experimentation and innovation in coffee processing methods. Traditionally, coffee beans were processed using one of three main techniques: washed processing, natural processing, or honey processing. However, there are now several new and alternative techniques being employed in different coffee-growing regions worldwide.
Kenya is particularly known for the washed process which includes both fully-washed and semi-washed. The coffees processed this way have become synonymous with Kenya and have been a favorite of many. However, this method is costly and uses a considerable amount of water which has become a challenge for many farmers.
This has necessitated the need for diversification in the processing techniques. One emerging processing method is known as anaerobic fermentation. In this technique, coffee cherries are placed in a sealed tank with limited oxygen supply, facilitating specific types of fermentation. This controlled fermentation process can impart unique flavours and aromas to the beans. Anaerobic fermentation is gaining popularity for its ability to create distinctive and complex coffee profiles.
Another technique that has gained traction is carbonic maceration. Inspired by winemaking practices, carbonic maceration involves fermenting whole coffee cherries in an environment devoid of oxygen. This process can produce vibrant and fruit-forward coffees with enhanced sweetness and acidity.
The honey process is another rather new process in Kenya that is gaining a lot of popularity due to the sweet coffee produced. The honey process is not very different from the washing process. The only difference is that honey coffees are not fermented or washed. The mucilage remains on the parchment and is dried as such.
Moreover, the use of innovative equipment and technology has also contributed to the evolution of coffee processing techniques. For instance, advanced machinery allows for precise control of fermentation parameters, resulting in more consistent and predictable outcomes. Additionally, new equipment such as eco-pulpers and mechanical demucilager enable coffee producers to experiment with different processing methods and enhance the efficiency of their operations.
Furthermore, there has been an increased emphasis on sustainability in coffee processing. Many coffee producers are adopting eco-friendly processing methods that minimize water usage, pollution, and waste. Techniques like dry fermentation, which involves fermenting coffee cherries without water, are being employed to reduce environmental impact and conserve resources.
Overall, coffee processing techniques are undergoing a transformative phase in the Kenyan coffee sector, driven by a desire for innovation, quality improvement, and sustainability. This evolution opens up new possibilities for diverse flavor profiles, promotes experimentation, and allows coffee growers to adapt to changing consumer preferences.
Looking towards the future of Kenyan coffee.
Some of the future trends in the Kenyan coffee industry include:
1. Specialty Coffee Production: There is a growing global demand for specialty coffee, which refers to high-quality beans produced through sustainable practices. Kenyan coffee, known for its bright acidity and complex flavors, is highly regarded in the specialty coffee market. As a result, there will be increasing efforts to produce and market specialty coffee in Kenya.
2. Direct Trade and Traceability: Consumers are increasingly interested in knowing where their coffee comes from and how it is sourced. Direct trade, which involves establishing direct relationships between coffee farmers and buyers, will become more prevalent. With the new Kenya coffee reform, producers have been empowered to conduct more direct trade transactions. This allows for better transparency and traceability, ensuring fair prices for farmers and promoting sustainable practices.
3. Sustainable Farming Practices: To meet the demands of environmentally-conscious consumers, Kenyan coffee farmers are adopting more sustainable farming practices. This includes practices like shade-grown coffee, organic farming, water conservation, and biodiversity preservation. Certification programs such as Rainforest Alliance and Fairtrade will gain importance in ensuring sustainable production.
4. Technological Advancements: Technology will play a significant role in the future of the Kenyan coffee industry. Farmers will use advanced data analytics, satellite imagery, and IoT (Internet of Things) devices to monitor and optimize their farming practices. This can lead to improved crop yield, better quality control, and more efficient resource management.
5. Climate Change Adaptation: Climate change poses significant challenges to coffee production globally, including in Kenya. The industry will need to adapt to changing weather patterns, unpredictable rainfall, and increased pests and diseases. Investment in research and development to develop disease-resistant coffee varieties and innovative farming techniques will be crucial.
6. Enhanced Processing Techniques: Innovations in processing techniques will continue to evolve, allowing producers to experiment with different fermentation and drying methods. These techniques can help enhance the flavor profiles and overall quality of Kenyan coffee.
7. Marketing and Branding: The promotion and branding of Kenyan coffee will become more important in the global market. Focusing on the unique characteristics and traceability of Kenyan coffee will help establish a distinct identity and attract discerning consumers. Marketing initiatives, including strengthening online presence and participation in international coffee competitions, will gain prominence.
These future trends in the Kenyan coffee industry reflect the changing landscape of the coffee market globally. Adapting to these trends will be critical for the sustainable growth and success of the industry in Kenya.
To learn more about Kenyan coffee and how to simplify sourcing quality beans from Kenya, reach out today. Our local team in Kenya will be happy to help.
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