COFFEE PRODUCTION IN KENYACoffee was first introduced in Kenya in 1896 by the Missionaries About...

COFFEE

PRODUCTION IN

KENYA

J.K Kimemia

Coffee Research Foundation

Kenya

INTRODUCTION

Coffee was first introduced in Kenya in

1896 by the Missionaries

About 700,000 small scale farmers and

3,850 coffee estates are involved in coffee

production.

The small scale growers are clustered

within about 450 cooperative societies

KENYA COFFEE VALUE CHAIN

GROWER

FACTORY

MILL

MARKETING

AGENT AUCTION

DEALER

ROASTER

EXPORTER

/OVERSEAS

BUYER

CONSUMER

DIRECT

SALE

OVERSEAS

BUYER

C

R

F

COFFEE PRODUCTION TRENDS IN KENYA

39120

32460

37800 39480

40800

46020

0

5000

10000

15000

20000

25000

30000

35000

40000

45000

50000

1 2 3 4 5 6

Prd

ucti

on

in

To

ns

Time

COFFEE PRODUCTION TRENDS IN KENYA

0

200,000

400,000

600,000

800,000

1,000,000

1,200,000

1,400,000

1,600,000

1,800,000

1 2 3 4 5 6

YEAR

Fig 2: Coffee Exports to Japan 2007 - 2012

COFFEE VARIETIES

SL28

Excellent quality and good

yields

Susceptible to Coffee Berry

Disease and Coffee Leaf

Rust

COFFEE VARIETIES COFFEE VARIETIES

COFFEE VARIETIES

SL34

Selected for its superior cup

quality (although inferior to

SL28)

Susceptible to Coffee Berry

Disease and Coffee Leaf Rust

Leaf Rust

Coffee Berry

Disease

DEVELOPMENT OF NEW

VARIETIES

Ruiru 11

Ruiru 11 was released in

1985 by CRF Kenya.

Resistant to CBD and

CLR

Compact in nature

hence more trees per ha.

Comes to production

within 18 months

High yields and good

quality

NEW DISEASE TOLERANT

VARIETIES Batian

Batian was released in

2010 by CRF Kenya.

Resistant to CBD and

CLR

Tall stature just like

SL28

Comes to production

within 18 months

High yields and

excellent cup quality

COFFEE HARVESTING FOR FOR HIGH QUALITY

Only red ripe cherries are hand picked

The cherries are sorted before pulping to remove

Green cherries

Overripe

Diseased

Twigs

The coffee is then Pulped

Fermented

Washed

Dried in the sun

CLEAN COFFEE

E

AA

AB

C

T

TT

PB

Blowing air through

Sieve No.21

Sieve No.18

Sieve No.16

Sieve No.7

Sieve No.10

COFFEE GRADING

Sensory

variables

Panel

Varieties

Batian R11 SL28

Fragrance/Aroma

KEN 7.86 7.29 7.43

CQI 7.67 7.67 7.58

Flavor

KEN 7.71 7.64 7.50 CQI 8.00 7.42 7.50

Aftertaste

KEN 7.64 7.43 7.43 CQI 8.08 7.50 7.58

Acidity

KEN 7.93 7.50 7.64 CQI 7.92 7.50 7.67

Body

KEN 7.79 7.57 7.50 CQI 7.83 7.75 7.50

Balance

KEN 7.93 7.57 7.79 CQI 7.83 7.58 7.83

Overall Score

KEN 7.86 7.57 7.71 CQI 8.17 7.42 7.58

Cup quality attributes of Kenyan Commercila vaeieties

COFFEE MARKETING

NCE Nairobi Coffee

Exchange

Sale catalogues by each

marketing agent

Auction conducted

electronically every Tuesday

COFFEE MARKETING

Coffee prices based on 50kg

Sales in US dollars

Dealers mandated by law to

pay within 7 days

Coffee in bonded warehouses

Direct sales through

marketing Agents

COFFEE CERTIFICATION

The following coffee certification programmes are

operating in Kenya

Rainfall Alliance

Fair Trade (FLO)

4C (Common Code for Coffee Communities)

CAFÉ Practices

Organic

COFFEE TRADE ENQUIRES

Kenya Coffee Traders

Association (KCTA)

www.kenyacoffee.co.ke

Coffee Board of Kenya

www.coffeeboardkenya.co.ke

C R F

www.crf.co.ke

jkimemia@crf.co.ke