Kenyan coffee is renowned worldwide for its bright acidity, complex fruity flavours, the care with which it is grown and our meticulous post-harvest processing.
At Spring Valley Coffee, we're proud to be part of this long tradition, roasting incredible green coffees in a Nairobi neighbourhood historically renowned for its coffee estates.
The History of Coffee in Kenya
Coffee was introduced to Kenya in 1893 by French missionaries, with the first crop harvested in 1896. However, the most significant development came in the 1930s when Scott Agricultural Laboratories began cultivating what are now quintessential Kenyan hybrids - SL28 & SL34 - at their Kabete campus, which is a stone’s throw from our roastery on Lower Kabete!
Today, approximately 65% of Kenya’s coffee is grown by smallholder farmers, who are organised into cooperatives. These individuals and small farms are the backbone of Kenyan coffee production. An exceptional example are the 238 women of the Kapkiyai Coffee Cooperative in Nandi Hills, who produce the coffee that we proudly roast into what we call Zamanee, a playful combination of the word “zawadi” - which means gift in Swahili - and “many” for the growing number of female farmers it impacts.
What Makes Kenyan Coffee Incredible?
Kenyan coffee’s distinct flavour profile is the result of several important factors:
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Geography & Climate: High-altitude regions - many over 2,000m - volcanic soil, and generous rainfall create an ideal environment for coffee cultivation.
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Careful Harvesting: Farmers hand-pick coffee cherries during two harvest seasons (May to July and October to December), ensuring only the ripest cherries are processed. In some regions, like with our Gourmet coffee from Kirinyaga, cherries are picked exclusively in the morning, adding to the coffee’s extraordinary quality.
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Post-Harvest Processing: Kenya is also known for its meticulous post-harvest processes, perfected over generations. Most coffee is processed using the washed method, but we’re witnessing a renaissance of excellent natural coffees - sometimes called “mbuni” in Kenya - like our Elgon coffee, which showcases vibrant notes of pineapple, berries, and honey.
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Grading and Auction System: Kenyan coffee is sorted through a distinct grading system, which ranks beans based on size & shape, while the auction system allows for a transparent pricing mechanism.
The Key Varietals of Kenyan Coffee
Kenya is home to several iconic coffee varietals:
- SL28: Known for its bright, fruity acidity, this variety thrives in Kenya's unique growing conditions.
- SL34: Grown in wetter regions and produces a rich, full-bodied cup.
- Ruiru II: Known (incorrectly!) as “Ruiru 11”, this high-yielding hybrid tolerant to coffee leaf rust and resistant to coffee berry disease is one that farmers love.
- Batian: A unique blend of being tall and disease resistance, this varietal delivers exceptional cup quality at lower altitudes.
- K7: High-yielding, Dwarf/Compact hybrid tolerant to coffee leaf rust and resistant to coffee berry disease.
Experience Kenyan Coffee with Spring Valley Coffee
Kenyan coffee is a must-try for any coffee lover - Its unique flavour profile, rich history, and the care that goes into every bean make it one of the most sought-after coffees in the world. At Spring Valley Coffee, we’re passionate about showcasing the best of Kenyan coffee.
Ready to experience incredible coffee? Browse Our Selection.