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Central Province: Kenya’s most important coffee-growing region

Author: Marc Kluijver

Gepubliceerd op: 01/10/2021

Kenyan coffee is widely appreciated for its high quality, meticulous processing, and exceptional flavor. Approximately 60% of all coffee in Kenya comes from the Central Province, which includes the major coffee-growing districts of Nyeri, Kirinyaga, Kiambu, and Muranga. This region has the ideal microclimate for specialty coffee and an abundance of processing stations to support the meticulous processing of coffee cherries.

Kenya: Central Province

The fertile Central Province stretches north of the capital, Nairobi, toward Mount Kenya, which, at 5,199 meters, is the second-highest mountain in Africa after Kilimanjaro. In total, the province covers an area of more than 11,000 kilometers of farmland with volcanic soils and a temperate climate. It is ideal for dairy farming, tea, and coffee cultivation, with several famous coffee-producing districts such as Nyeri, Kirinyaga, Kiambu, and Muranga.

Landscape and Climate

Coffee plantations are located at elevations ranging from 1,100 to 2,300 meters above sea level. The soil, which is primarily red volcanic, is fertile. The warm daytime and cooler nighttime temperatures create an environment in which the beans can develop slowly and absorb as much sugar as possible.

A wide range of elevations results in a wide range of average temperatures. There are two distinct rainy seasons: one with long showers from April through June and one with short showers from October through December. As a result, there are two flowering and harvesting periods, known as the “early” and “late” harvests.

Harvest and Plantations

The first harvest takes place from May through July. Between October and December, the pickers get to work for the second time. Coffee is usually picked by hand, and about 90–95% of it is fully washed.

Most farmers cultivate small plots of land ranging from 0.5 to 2 hectares. They sell their harvest to washing stations, while medium-sized coffee plantations often process the picked cherries themselves right away. Once pulped, the coffee cherries are fermented and washed in clean water.

Some plantations soak the beans in their parchment before laying them out to dry in the sun on raised beds. Until recently, small plantations were unable to remove the parchment themselves and maintain the traceability of their coffee. As a result, the return on their coffee was lower, which limited potential brand recognition and direct trade relationships.

Varieties

Common varieties in this region include SL28, SL34, K7, Ruiru 11, Batian, Kent, and Blue Mountain. Most coffee farms in Kenya, both large and small, grow a mix of Ruiru 11 and SL varieties. SL-28 and SL-34 are just two of the cultivars introduced by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s.

Flavor Profile

A burst of blackcurrants—that’s the famous flavor profile of Kenyan coffee. But there’s much more to it than that. Kenyan coffees often also feature a lovely grapefruit-like acidity or even stone fruit notes, with a milk chocolate finish.

Although conditions are similar throughout the region, subregions (usually defined by district) can yield slightly different flavor profiles. Coffees from Kirinyaga and Nyeri often have a heavy body with distinct blackcurrant notes. Muranga and Kiambu are more commonly associated with a lighter, grapefruit-like profile. Even within the districts, there is significant variation from year to year.

This article was written by Sucafina Specialty, a leading green coffee importer committed to sustainability. They help coffee roasters find the right coffee for every quality level and budget.

coffeeTcacao 39

Want to learn even more about coffee, tea, and cacao? In the summer issue of koffieTcacao 39, you’ll find four summery ice cream recipes from *Glacerie*— the latest ice cream bible by the master pastry chef . Hidde de Brabander. Another must-read article is the interview with Far and Wide. With a passion for milk chocolate, blending origins and roast profiles, and aging chocolate, Jan-Willem Jekel and Ewald Rietberg are far from your average chocolatiers. Read about that and much more in koffieTcacao 39.

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Central Province: Kenya’s most important coffee-growing region

Kenya: Central Province

Landscape and Climate

Harvest and Plantations

Varieties

Flavor Profile

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