Size: 580,367 sq km

Capital City: Nairobi

Port City: Mombasa

Population: 46.7 million

Languages Spoken- English and Swahili (official), various indigenous languages

GROWING REGIONS – Bungoma, Embu, Kiambu, Kirinyaga, Kisii, Machakos, Mt. Elgon, Murang’a, Nakuru, Nyeri, Taita Taveta, Thika, Tran-Nzoia

COMMON VARIETIES – SL-28, SL-34, French Mission Bourbon, Ruiru 11, Batian, K7

PROCESSING METHOD/S – “Kenya Washed,” typically a washed process with an additional soak lasting from 12–72 hours

COUNTRY-SPECIFIC GRADES – Sorted by size, with AA the largest (17/18 ss), AB (15/16 ss), PB (peaberry – 16 ss or 4.74 mm)

BAG SIZE – 60 kg

HARVEST PERIOD/S – August–January (main, or late crop); April–July (fly, or early crop)

TYPICAL ARRIVAL – March–May

The Kijani Hai Kenyan team are based in Kiambu, 15km north of Nairobi. There are six full time staff members in Kiambu each having worked in the coffee industry in various capacities for many years. During their time in coffee the Kijani Hai team have worked with coffee producers and coffee buyers in Kenya, observing challenges to the industry from both ends of the coffee chain. In 2019 Kijani Hai began developing solutions to some of these challenges using their experience and knowledge of Kenyan coffee production to form a new model of working with coffee growers. 

Traditionally Kenya is known for its cooperative coffees with smallholders typically delivering cherries to local mills for processing. In peak season many producers are not able to sell their coffee due to high demand and local politics at the mills, often creating barriers to traceability and repeatability for coffee buyers and growers alike. Buyers are not always able to fully access the best coffee in Kenya and some of the nation’s best coffee growers are not able to sell their coffee into the Specialty market. 

Today, the Kiambu operation represents a new generation of exporters in Kenya. The team are striving to build a new platform to fully support and promote the best coffee from the best farmers in the industry. The Kijani Hai dry mill, School of Coffee and quality lab caters to small coffee farms where communication and in-the-field assistance can exist in direct collaboration with growers, improving quality from the ground up. 

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