Our Coffee

Located on the East African coast bordering the Indian ocean to the east, Kenya is a country of great diversity and one of the best coffee producers in the world. With the equator running directly through the country, splitting the northern and southern halves, the agricultural terrain is dynamic and varied. The rich volcanic soils, high altitudes, rainfall and temperatures provide Kenya with the perfect coffee growing conditions. Coffee production areas in Kenya are located within the Western, Rift Valley, Central Kenya and Mt Kenya high plateaus, with well known regions such as Embu, Nyeri, Kirinyaga, Kiambu, Machakos, Kisii and Muranga.

Coffee is one of Kenya’s most important crops and a substantial source of income via exports. Most coffee growers in Kenya are smallholder farmers with some small to large coffee estates. Coffee is traditionally grown without shade, but shaded coffee is starting to gain popularity as a result of climate change.

Kenya is among Nile Basin coffee’s favourites, not only because Kenyan coffee generally offers a stellar cup profile with bold yet vibrant flavours, the relationship with our Kenyan partner also hugely contributes to our love for the origin. Nile Basin Coffee continues partnering with a Nairobi based Partner. Through some help from our friends on the ground, countless samples are cupped at our cupping labs every season in the search for great coffees from Kenya.

With the help of our partner, Nile Basine Coffee cup through many samples to select the best lots for the markets. NBC sources different grades of Kenyan coffees from AA, AB, PB to FAQ.

The coffee industry in Kenya is renowned for its cooperative system in production and the auction system of green coffee managed by the Nairobi Coffee Exchange Management Committee.

In Kenya, smallholder coffee farmers harvest and deliver cherries to their respective wet mills for processing. Most Kenyan coffee is washed or wet processed at washing stations owned by cooperative societies and estate farmers, while a small percentage of coffee is natural or dry processed into ‘buni’. Parchment from washing stations is then graded into parchment 1, 2, 3 and lights and ready for dry mills. At dry mills, parchment and buni are milled and graded. Green coffee samples are sent for marketing at the Nairobi Coffee Exchange. When the coffee is auctioned and sold, estate farmers get paid directly whereas smallholder farmers get paid through their cooperative societies.

Nile Basin Coffee works closely with our Nairobi based partner for samples and export. A large selection and many rounds of samples are cupped, assessed and compared before being selected. After auction, commercially milled samples from the warehouse are cupped and approved before shipment. Coffee is shipped out of Mombasa port on Kenya’s Indian Ocean coast.

Kenyan coffees offer a huge range of flavors depending on the regions and processing methods used, however, most Kenyan coffees share the common similarities of boldness, distinct character, and sharp and vibrant acidity.

Known for the stellar cup quality and intense flavours, Kenyan coffees are popular among coffee professionals and coffee lovers around the world. Some of the distinctive cupping notes in Kenyan coffees include blackcurrant, cola, citrus, tropical fruit and molasses.

East Africa came under German rule in the late 19th century, enforcing coffee production as a cash crop. After the First World War, the British gained control, who attempted to develop a more efficient coffee industry. After achieving independence in 1961 increased plant growth was attempted in the 1970’s with little success but the 1990’s saw efforts to reform coffee exports, allowing producers to sell more directly.

Today Tanzania is 24th in the world for coffee production and contributes $115 million in domestic earnings.

Key coffee regions:

• Mara, Kilimanjaro, Ruvuma, Mbeya, Kigoma, Arusha, Manyara, Bukoba & Kagera.