According to estimates, there are roughly 700 cooperatives and 3,500 estates growing coffee in Kenya, which has over 700,000 farmers. The majority of these farmers are small-scale, working on less than 5 acres of land, and their main source of revenue is coffee. The International Coffee Organization estimates that Kenya produced 660,000 bags of coffee in the 2019–2020 growing season, making about 1.1% of the world’s total production.
Is Kenya’s coffee industry profitable? The simple answer is that it relies on a number of variables, including market prices, climatic circumstances, manufacturing costs, and governmental policies. The cherry fruit, which contains the coffee beans, sells for around Ksh 35 ($0.32) per kilogram in Kenya. However, this sum might differ significantly depending on the caliber of the coffee, market demand, and the farmers’ negotiating position. A few of farmers who grow specialty coffee can make up to Ksh 200 ($1.8) per kilogram of cherries.
Who is the Kenyan coffee owner? The Coffee Directorate, which is in charge of licensing, marketing, and quality control of coffee, manages government regulation of the coffee business in Kenya. However, there are a wide range of ownership models for coffee cooperatives and farms, from small-scale farmers to large conglomerates. The Tatu Estate, the Kapchorua Estate, and the Kangunu Estate are a few of Kenya’s well-known coffee estates. Cooperatives, on the other hand, are owned by the farmers who donate their cherries and split the earnings. Examples are the New Ngariama Cooperative Society and the Othaya Farmers’ Cooperative Society.
Kenya is well known for its coffee. Kenya is well known for its specialty coffee, which has a distinctive flavor profile of fruity overtones, floral scent, and crisp acidity. This distinctive flavor is a result of Kenya’s coffee-growing regions’ high altitude, volcanic soil, and clearly defined seasons. In order to improve the flavor of Kenyan coffee, it is frequently sold as a single origin or mixed with other coffees. The two most often used coffee kinds in Kenya are SL28 and SL34, which have a reputation for having excellent cupping qualities and disease resistance.
In conclusion, coffee farming is a vital component of Kenya’s economy and culture, supporting hundreds of thousands of farmers and generating revenue for the nation through exports. While producing high-quality coffee can make some farmers wealthy, many other farmers find it difficult to make ends meet due to low pricing, high production costs, and restricted access to capital and markets. These issues must be addressed by the government and other interested parties in order to promote the long-term growth of Kenya’s coffee sector.
The term “AA” in coffee grading refers to the size of the coffee bean. AA coffee beans are the biggest and regarded as the best grade in Kenya. Compared to smaller beans, they are often grown at higher elevations and have a more nuanced flavor profile.