Kenya pushes for local coffee culture to spur jobs and enhance economic growth. Photo by Ann Wangui
The Coffee Research Institute is calling on stakeholders in Kenya’s coffee industry to prioritize local coffee consumption as a strategy to create jobs for young people and boost the sector’s resilience. Speaking during the second day of the Kenya Agricultural and Livestock Research Organization (KALRO) Open Week at the Coffee Research Institute in Ruiru, the Institute’s Director Dr. Elijah Gichuru, emphasized the need to increase coffee awareness and accessibility to encourage more Kenyans to embrace the beverage.
Despite being one of the world’s top coffee producers, Kenya’s domestic coffee consumption remains below 5 percent, with a significant portion of its premium-grade Arabica beans being exported for blending in international markets. Dr. Gichuru highlighted how historical regulations and social dynamics have shaped Kenya’s coffee industry, making it more export-focused while limiting internal value addition and local consumption.
“Kenyan coffee has a long history, but it was never a traditional drink for the locals. It had to be introduced and adapted to the local taste. Unfortunately, strict regulations have not been very encouraging for internal value addition, making it easier to export coffee than to promote its consumption locally,” he explained.
He pointed out that many Kenyans are unaware of simple brewing methods and lack access to coffee-making equipment, which has slowed the growth of local consumption. The Institute is now working to bridge this gap through technology transfer, offering training on roasting and brewing techniques, and providing affordable, high-quality Kenyan coffee at KSh 300 per 250 grams—a price point aimed at making premium coffee more accessible.
The push for higher local consumption is gaining momentum through exhibitions, coffee tasting events, and partnerships with farmers and coffee businesses. Dr. Gichuru emphasized that encouraging Kenyans to develop a taste for high-quality coffee will play a crucial role in changing perceptions and expanding the domestic market.
“We offer training on how to prepare coffee using simple home equipment. People often say, ‘I don’t have a coffee maker,’ but you don’t need one to make a great cup of coffee. We also demonstrate different roasting and packaging techniques to help small businesses and entrepreneurs enter the industry,” he added.
Kenya’s coffee culture is gradually evolving, with coffee houses and barista training programs becoming more common. According to Dr. Gichuru, universities such as Dedan Kimathi have incorporated coffee value addition into their curriculum, and over 20 coffee societies are now practicing on-site roasting and direct sales to consumers.
Additionally, the Coffee Research Institute is championing new consumption innovations, such as coffee bags (similar to tea bags) and instant brewing techniques that allow people to prepare high-quality Kenyan coffee without an espresso machine.
One youth-led initiative making waves in Kenya’s coffee industry is Black Cherry Coffee, a group of youth and women baristas supported by the Rainforest Alliance to promote domestic coffee consumption. Ngugi Muiruri, a lead barista at Black Cherry Coffee, explained that many Kenyans avoid local coffee not due to lack of availability, but because of unfamiliarity with brewing methods.
“Most Kenyans don’t consume our coffee because they don’t know how to prepare it properly. We saw this as an opportunity and started an informal group to educate people and promote coffee drinking in Kenya. Today, we operate as a company limited by guarantee and offer coffee at various events,” Muiru stated.
A key innovation introduced by Black Cherry Coffee is iced coffee, which caters to Kenya’s warm climate and provides an alternative to traditionally hot brews.
“Most people associate coffee with cold weather, but we wanted to create options for all times of the day. Our iced coffee is a healthier alternative to industrially made beverages, and it has gained popularity, especially among young consumers,” Muiruri added.
The Coffee Research Institute believes that boosting domestic consumption will not only cushion farmers against fluctuating international prices but also create new job opportunities beyond the farm level.
“When we export all our coffee, we lose out on business and job opportunities in roasting, grinding, packaging, barista training, and coffee shop management. Retaining even a fraction of our coffee for local use can create thousands of jobs, particularly for youth and women,” Dr. Gichuru noted.
With the growing interest in coffee culture and innovative approaches like event-based coffee services and iced coffee, Kenya’s coffee industry is on the brink of transformation. If properly supported, these initiatives could turn coffee from an export-only commodity into a beloved national drink, creating jobs and strengthening Kenya’s position as a global coffee powerhouse.