Find Kenya Green Coffee Beans for sale

Coffee was first introduced to Kenya in 1893, but it wasn’t until British colonisation in the early 20th century that it saw significant cultivation. At that time, coffee was grown as a cash crop, relying heavily on indigenous labor. Following the Mau Mau war (1952-1960), local farmers were permitted to grow coffee, though under strict regulations. It wasn’t until the early 21st century that these restrictions were eased, giving producers more control over their crops. Today, Kenyan coffee farmers benefit from strong cooperative systems, helping them produce coffees prized for their fruity, sweet, and acidic profiles. Typical tasting notes include summer berries and fruit juice, making Kenyan coffee a favorite among specialty consumers.

Kenya's primary coffee harvest takes place between October and December, with a secondary "fly crop" from June to August, providing flexibility for your sourcing needs. To secure the freshest coffee, plan ahead and start sourcing early in the harvest cycle. Shipments are typically available around two months after the harvest ends, ensuring you receive high-quality, freshly processed beans.

The Nairobi Coffee Exchange (NCE) is a key platform for trading Kenyan coffee, regulated by the Kenyan government. This central auction connects buyers and sellers, offering a convenient way to source coffee and even request samples for quality inspection. For those looking to support smaller farms, direct trade is an excellent option. You can start by using the NCE to research potential producers and then reach out directly to organise tours or build relationships.

When sourcing Kenyan coffee, ensure your producers have the right knowledge and experience, both in growing and managing the administrative side of coffee exports. Confirm that all necessary paperwork and certifications, such as export licenses and Certificates of Origin, are up to date before finalising any deals.

Kenyan coffee often carries a higher price tag due to several key factors. First, the coffee is typically hand-picked, a labor-intensive process that ensures only the ripest cherries are harvested, but it also raises production costs. Additionally, high demand plays a major role—Kenyan coffee is highly sought after, especially in the specialty market, where roasters prize its vibrant, fruity flavours. With limited annual production, the combination of labor and demand drives up the price, making it a premium product in the coffee world.

Kenya predominantly grows arabica coffee, thanks to its high-altitude growing regions, which provide ideal conditions for this varietal. Arabica beans from Kenya are known for their sweeter, more complex flavor profiles compared to robusta. While the majority of the country’s coffee production focuses on arabica, there is a small amount of robusta grown in lower-altitude regions.