Ten Counties, among them four from central region, produced 91 per cent of total coffee output in the country in the 2023/2024 coffee season
According to data released by the Agriculture and Food Authority (AFA), the ten Counties produced 43.3 million kilograms of clean coffee representing 91 per cent of the total coffee produced during the season.
Kiambu County has emerged as the leading producer with 8.96 million kilograms translating to 18 per cent of the total output.
The County’s coffee volume was drawn from 832 estates and 21 farmers’ cooperative societies, with the estates contributing to 6.98 million kilograms which is nearly four times of 1.98 million kilograms that were produced by the local cooperatives.
Kirinyaga County emerged second after delivering 8.93 million kilograms representing 18 per cent of total volume. The County’s coffee entirely was produced by well-organized cooperative societies with only a small share of about 0.75 million produced by estates.
Nyeri County followed with 6.52 million kilograms (13.2 per cent), driven largely by cooperatives societies with 5.67 million kilograms and supported by a modest estate sector which produced 0.85 million kilograms.
Murang’a County added 5.07 million kilograms equivalent to 10.3 per cent, of which cooperatives contributed 4.47 million kilograms and estates 0.60 million kilograms.
The AFA data further revealed Kericho County produced 4.84 million kilograms (9.8 per cent), with 3.96 kilograms coming from cooperatives societies and 0.89 kilograms complemented by estates.
The top five Counties collectively dominate the sector, accounting for approximately 69.4 per cent of total production among the top 10 Counties.
The remaining five Counties contribute smaller but still significant volumes with Bungoma County contributing 2.36 million kilograms (4.8 per cent), largely from smallholder cooperatives which produced 2.21 million kilograms.
Meru produced 2.3 million kilograms (4.7 per cent), Embu 2.19 million kilograms (4.4 per cent), Nandi County contributed 1.8 million kilograms (3.7 per cent), while Machakos rounded out the top 10 with 1.3 million kilos (2.7 per cent).
The ten Counties illustrate Kenya’s dual coffee production model, one powered by large, well-managed estates such as those in Kiambu county, and another sustained by vibrant farmers’ cooperative societies.
Kiambu’s estates alone outperformed the cooperative sectors of most other top counties, underscoring their scale and efficiency.
Collectively, the Counties form the backbone of Kenya’s coffee industry, blending the strength of commercial estates with the resilience of smallholder farmers who keep the country’s coffee heritage alive.
by Bernard Munyao
