Kenyan coffee is grown in Kenyan coffee.

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Kenyan coffee

Most Kenyan green coffee is grown on plateaus between 1400 and 2000 meters above sea level, surrounded by snow-covered hills of Mount Kenya and the Abbedel Mountains. This upgrade brings it into line with the strict high growth (SHG) /strict hard bean (SHB) status. The natural environment of high altitude means Kenya coffee grows slowly, has plenty of time to grow, and provides plenty of nutrients for the beans.

The area stretching south from Mount Kenya, 17000 feet high, to the capital Nairobi is a major coffee-growing area, while there is a smaller coffee-growing area near Mount Elgon's border with Uganda.

Kenya's coffee growing areas include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu and Muranga. If purchased directly from individual regions, it is possible to distinguish coffee from other regions-factors such as morning sunlight and evening sunlight can affect how coffee cherries taste and chemical composition change over time. These major coffee-growing areas include a variety of native forest ecosystems that provide habitat for a wide variety of wildlife.

Kenya's coffee industry includes many small farms, cooperatives and large estates. In total, about 6 million Kenyans are involved in the coffee industry in the country, with most farms having 50-500 trees. This pales in comparison to some countries in South America, where a small farm can grow 5000 - 10000 trees on an area of 1-2 hectares.

Kenya also has a cooperative coffee and marketing system, with auctions held every Tuesday during harvest season, creating a price war for Kenya's best coffee. Kenya has a decades-old market system that goes back generations. Its efficiency means that most farmers simply sell their coffee--coffee of all qualities--by sending it to big buyers or processing stations that sell coffee sorted but inherently indistinguishable from one another, which makes specific batches and microbatches very difficult. Buyers, merchants and exporters drink more than 150 cups of coffee a day during peak coffee seasons in order to set the right price for their coffee purchases.

The size and complexity of Kenya's coffee market prevents coffee companies from purchasing directly in an ethical manner. Working directly with farmers or cooperatives to form partnerships for traceable, stable output is an ideal way to buy green coffee, but it requires a lot of work time and is not feasible for most coffee companies.