History Of Kenya Coffee
Below is a MRR and PLR article in category Food Beverage -> subcategory Coffee.
The Rich and Tumultuous History of Kenyan Coffee
Summary
Despite being close to coffee’s origin, bringing it to Kenya was fraught with challenges and strife. Initially controlled by the Arabs, who enslaved many Kenyans for labor on coffee plantations, this legacy of exploitation continued with British colonization in the early 1900s, further affecting the Kenyan people's lives.Article Body
Though coffee originated near Kenya, its arrival was marked by conflict and hardship. The Arabs, who initially controlled the coffee trade, enslaved thousands of Kenyans to work on plantations across Kenya and Arabia. Later, the British arrival in the early 1900s exacerbated the situation, leading to more turmoil and bloodshed.In the early 20th century, British and European settlers occupied the Kenyan interior, growing wealthy from coffee cultivation, underpinned by the labor of local Kenyan workers. By the 1930s, the power of these farmers was firmly established, despite the presence of over a million Kikuyu tribe members who had no recognized land rights. To safeguard their interests, the European settlers prohibited the Kikuyu from growing coffee, imposed hut taxes, and reduced wages. This forced many Kikuyu to abandon their lands and move to cities for survival. This systematic exploitation continued until the British relinquished control in 1960. Yet, amidst a history of struggle, Kenyan coffee has thrived, becoming renowned for its exceptional quality.
Kenya’s coffee is primarily Arabica, cultivated in the rich volcanic soils of the highlands. Today, coffee production employs around 250,000 Kenyans, with most coffee coming from small landholders organized into cooperatives. Despite its high status in the specialty coffee market, Kenyan coffee farmers remain among the poorest globally. For instance, in 2001, a farmer producing a 1,007 kg crop earned a meager $20.14, while that same coffee fetched over $10 per pound in specialty stores.
The introduction of the Ruiru 11 hybrid plant by Kenyan farmers has stirred debate among coffee enthusiasts. Some fear it may not possess the traditional attributes of classic Kenyan coffee. Although the Kenya Coffee Board promotes Ruiru 11 as a viable alternative, concerns persist over its quality. Time will ultimately determine its place in coffee history.
Kenyan coffee is celebrated for its bright acidity, delightful sweetness, and distinctive dry, wine-like aftertaste. The best Kenyan coffees boast a blackcurrant flavor and aroma. Renowned as some of the world’s finest, Kenyan single-origin coffees receive accolades at cupping events.
This high quality is maintained through a government-managed system that incentivizes farmers to produce better coffee. As a result, steady improvements and consistent quality enhancements are evident in every cup. All Kenyan coffee, whether from large estates or small cooperatives, undergoes rigorous quality testing by the Coffee Board of Kenya, ensuring it meets exacting standards.
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