Great lakes


High altitude coffee

Kenya is a reference country in the cultivation of green Arabica coffee for roasting

What to know about Kenya as a coffee origin

  1. It is one of the five coffee origins that make up the Great Lakes coffee geography
  2. It has 18 coffee regions each with its own and differentiated cup profile
  3. 100% of its production is of the Arabica species (coffea arabica)
  4. 3.99% of the cultivated land, 110,000 hectares , is planted with coffee trees
  5. The most widely cultivated varietals of the Arabica species are K7, SL 28, SL 34, Ruiru 11 and Batian
  6. 60% of Kenya’s coffee is produced by cooperatives, farms and plantations make up the rest
Vista de coche transportando sacos de café y dos kenianos delante en Nyeri
Vista de Nyeri con elefante cargando sacos de café
  1. At Mare Terra Coffee we import and distribute the Terras and Constellations ranges of coffee produced in Kenya.
  2. It ranks twenty-fourth as a coffee producer worldwide
  3. The cultivation of coffee began in its territory at the beginning of the 19th century
  4. Harvest coffee from October to February and from May to July, exports coffee throughout the year
  5. The traditional and most entrenched method of processing coffee is called washed
  6. Most coffee plantations in Kenya are cultivated between 1,500 and 2,000 meters above sea level.
  7. The standard size of green coffee bags in the country is 60 kilos, at Mare Terra Coffee we pack it, depending on the quality, 30 kg and 5 kg
  8. Kenya’s top five coffee importing countries are: United States, Germany, Belgium, Korea and Sweden


World Producer


Coffee Regions


Thousand Coffee Growers


Million Hectares with Coffee Trees

Hybrid development in Kenya during the 1930s resulted in the highly successful SL28 and SL34 varietals, coffees that are now world famous.

Coffee growing in Kenya

Kenya is divided meridionally by two geographically distinct halves, the eastern half is low and arid with gently rolling hills and the western half is a high plateau divided by the Rift Valley. The highlands of the country are where coffees grow high above sea level.

Kenya has a great diversity of ecological zones and habitats , including lowland forests and mountains, wooded and open grasslands, semi-arid scrub, dry forests, inland, coastal and marine aquatic ecosystems. Wetlands contribute greatly to the Kenyan economy in terms of livestock production, energy, fishing, tourism, and agriculture including coffee production.

Kenyan coffee is grown in well-drained, phosphate-rich red volcanic soils around the slopes and foothills of Mount Kenya, the Aberdade Ranges, Mount Elgon, the Kisisl Highlands, and parts of the Rift Valley.

Kenya’s climate contributes to the successful cultivation of great coffees with summer temperatures never warmer than European summer and never cooler than perfect European spring. Along with a perfect temperature, the rain is fairly evenly distributed throughout the year. These climatic conditions are ideal for coffee plants in Kenya to thrive.

Trabajadoras keniatas

The Kenyan coffee industry stands out for its cooperative production, processing, marketing and auction system involving more than six million Kenyans.

One of the challenges that the country has to address in order for the coffee economy to continue to advance is to involve young people in coffee production. Experienced producers should be involved in educating young people as well as the government, agencies and departments to create initiatives for the development of the new generations as they leave the countryside to study in the cities.

  • Coffee represents 10% of all Kenyan exports
  • The contribution of coffee to Kenya’s agricultural GDP is 15%
  • The average farm size per producer is from 0.4 to more than 15 hectares.
  • The equity rate in coffee production in Kenya is 4-6 (40% men and 60% women).
  • The average age of coffee growers is between 50 and 60 years

Our green coffees that we import and distribute from
Origin Kenya

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Kenya, a high altitude cafe

Around 250,000 Kenyans are employed in coffee production. Most of it is produced by small landowners who are members of cooperatives that process their own coffee.

The culture of Kenya is characterized by its multiple roots, mainly a product of the diversity of indigenous peoples that make up the country. Historically, Kenyans were farmers or shepherds, and family clans were established in small interconnected villages. In many of them the cultivation of coffee was very important, to this day it is still present. The country continues to retain that strong sense of community.

The country, which is crossed by the Ecuador line, stands out for its varied landscapes, with snowy peaks such as Mount Kenya, endless savannas, huge lakes such as Turkana, deserts, tropical forests and 400 kilometers of beaches watered by the Indian Ocean, in Kenya enjoys the coffee landscape in the most humid and highest areas of the country

Kenyan cup coffees have bright acidity and are usually sweet, with an intense flavor and aroma, some of the best coffees in the world come from this country. Its tea crops also leave a mark in its coffees, providing tasting notes of black tea among others such as flowers or chocolate. As a usual descriptor for Kenyan coffees we can find notes of tomato, something that once you detect in your cup, you will never forget.

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