The rise of local women farmers in Kenya’s coffee sector

A woman sorts her coffee cherry. [File, Standard]

Although Kenya contributes just 1 percent towards global coffee consumption, the locally grown Arabica bean trumps many others owing to its deep flavour, rich body and pleasant aroma. It is highly sought-after by global roasters for blending with other varieties and is considered a valuable gift item the world over.  

However, the country’s output of the crop has dwindled 64 percent over the past three decades from an annual production of 129,000 tonnes to just about 46,000 tonnes. This drop is attributed to a combination of factors, among them declining farmer revenues, climate change and, just recently, locust invasions and the effects of the Covid-19 pandemic.