Despite its proximity to Ethiopia (widely believed to be the region from which coffee originated), coffee was not cultivated in Kenya until 1893, when French Holy Ghost Fathers introduced coffee trees from Reunion Island. Coffee is one of the most important cash crops in Kenya. The stimulating effect of the coffee beverage is largely derived from the alkaloid caffeine, but cured beans have to be roasted and finely ground to bring out the characteristic coffee aroma. Economically, the most important coffee varieties are Coffea arabica called “Arabica” and Coffea canephora called “Robusta”. Robusta yields about 30% more than “Arabica”, and its price is around 30% lower. Coffee is mainly grown as a beverage, though the plant residues can provide fuel (coffee charcoal or wood) and a good mulch.
Maturity Duration: A coffee tree takes about 3-4 years to mature
Expected Yield: 50 tons of coffee berries per hectare
Growing Season per Year: Coffee is harvested throughout but the peak season is October – December, Feb-March, and June-August.
Nutritional Value: Pottasium 49.0 / 1%; Riboflavin 0.1 / 4%.
Altitude: 1400 - 2000 meters above sea level
Rainfall: 1000 mm of rainfall annually
Temperature: 18 – 24°C
Soils: Well-drained and airy soils.
PH: 4.4 - 5.4
