History of coffee in Kenya

The history of coffee in Kenya dates back to the early 20th century, when British colonizers brought the first Arabica coffee seeds from Ethiopia to Kenya. In 1900, coffees began to be grown in the southwestern part of the country, around the city of Nairobi. It soon became apparent that Kenya's climate and soil conditions were ideal for coffee cultivation, resulting in a rapid expansion of production. By the 1930s, Kenya had become one of the largest Arabica coffee producers in the world, and its beans were highly regarded for their exceptional quality and intense flavor. In 1933, the Kenya Coffee Board was established to regulate and promote coffee production in the country. This succeeded in increasing the quality and quantity of coffee produced, as well as introducing an auction system that allowed coffee to be sold on international markets. Over the following decades, coffee became one of Kenya's most important exports, and coffee production became a source of livelihood for many people in the country. Today, Kenya is famous for producing high-quality Arabica coffee, whose beans are expensive and sought after on international markets.