Coffee was first planted in Kenya in 1893.There was no statutory control, in the coffee industry, during that time. Individuals handled the marketing of the coffee. Coffee Directorate was established in 1933 and it’s role was regulatory. The Coffee Marketing Directorate (CMB) was established in 1946 and became fully operational in 1947 to cater for the coffee marketing activities The CMB was abolished in 1971 and its functions consolidated with those of the Coffee Directorate Kenya (CBK).

Kenyan Coffee

Known for its consistently rich flavor along with a deep, wine-like acidity and pleasant aroma, Kenya coffee is distinctly bright with complex tones of fruit and berry. Kenyan coffees are wet-processed (washed) coffees—bold and with a body that is usually full or medium.

Kenya Coffee has Resonant Cup Presence

Known for their potent sweetness and powerful character, Kenyan coffees have a resonant cup presence, exhibiting intense flavors with a distinct winey richness and dry, winey aftertaste similar to Ethiopian Harrar yet with more of a full-bodied richness than Ethiopian coffees.

A good Kenya coffee is vibrant yet clean and crisp, not subtle or delicate, and typically very well-balanced. Notes of lemony citrus may be present, even pepper, along with tones of blackberry. The aftertaste of a Kenya coffee may be quite dry with a lemony zest to it, or perhaps winey.