Because of the highlands’ acidic soil and ideal climate, rainfall, and altitude, which produces high-quality coffee with a unique flavor profile, Kenyan coffee is one of the most sought-after coffees in the world. Most coffee in Kenya is produced by smaller-scale farmers, and over 6 million Kenyans are employed in the massive coffee industry.
Coffee cultivation in Kenya did not begin until the late 1800s, when French missionaries introduced the plant to farmers. Today, the Kenyan coffee industry has a unique system of production, trade, and marketing. All Kenyan coffee is graded after it is milled, with AA being the highest quality beans available. After grading, they are auctioned at the Nairobi Coffee Exchange weekly.