Coffee full PDF

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COFFE VALUE CHAIN
Key
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Introduction
Coffee Farming in Kenya was first done in 1893. Coffee from Kenya has a distinctly bright acidity
and potent sweetness with a dry winy aftertaste. Among the best Kenya coffee, one can find
intoxicating black-currant flavour and aroma.
Coffee is one of the most popular beverage globally and most trading in Kenya. Localy is called
Kahawa (Swahili) and belong in the Rubiacee family. The two species of commercial interest are
coffee Arabica (Arabica coffee) and coffea canephora (robusta) with arabica bean being the most
grown and tastier of the two. Coffee is widely used as beverage and has stimulating effect derived
from the alkaloid caffeine Kenyan brand is known for its flavor and pleasant aroma.
In Kenya Coffee is largely grown by both large-scale plantations and smallholder cooperative
growers .There are about 500,000 coffee smallholders spread in 500 coffee cooperative
societies,200 large estate owners and 3,000 small and medium coffee estate growers.
It is estimated that in Kenya 160,000 hectares are under coffee, 75.5 per cent of which is in the cooperative sub-sector and 24.5 per cent in the estates.
Coffee is Kenya’s fourth leading foreign exchange earner after tourism, tea and horticulture .The
contribute mainly in employment creation, food security, poverty alleviation and rural development.
It is estimated that six million Kenyans are employed directly or indirectly in the coffee .It
contributing about 30% to the Kenya GDP. . Kenya is ranked the 17th largest coffee producer in
the world, and it is well-known for its quality beans.If you have ever been in a top quality coffee
shop, you've probably seen Kenyan brands of coffee listed. But did you know that Kenyan coffee is
considered by connoisseurs to be one of the world's top coffees.
Known for its premium brand, Kenya AA coffee, Kenya does produce some of the world's best
coffee and is also a leading exporter of Arabica coffee
Ecological of coffee
Generally coffee thrives well in Altitude: 1400-2000m a.s. Temperature: 15-30°C
Rainfall: 1000mm p.a .East of the Rift valley and 1145 mm p.a for the West of the Rift
Soils: Deep, well drained, fertile with reasonable humus content and slightly acidic (pH 4.4).
Kenya coffee is grown in the high altitudes of Kenya's highlands and along the Mount Kenya
region. The rich volcanic soil, temperate climate and seasonal rains combine to produce coffee that
is so well balanced it is almost sublime. Though each region can produce its own taste, overall
Kenyan coffee is very bold taste and full body. It can have a high acid level, giving it a bright
flavour. Many varietals have a noticeably fruity aroma, especially when lightly roasted. . If you
want to enjoy the most delicious aroma to ever come from coffee, then try Kenya's roasted coffee
beans.
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Kenya is the leading producer of Arabica coffee in Africa. The following conditions favour its
production in the country:
1. Temperature – Coffee does well under temperatures of 14 to 26°C although Arabica coffee
can tolerate temperatures of upto 30°C. In Kenya the coffee growing areas experience cool
to hot climate ideal for coffeee growing. The temperatures average 15°— 30°C.
2. Rainfall – Arabica coffee requires rainfall ranging between 1000 and 2 000 mm per annum.
Many coffee growing areas in Kenya receive high rainfall of about 1000 — 2000 mm which
is well distributed.
3. Soils – Most of the growing areas in Kenya have fertile deep volcanic soils which are
suitable for coffee. The soils are well drained and are acidic with a pH of between 5.3 and
6.0.
4. Topography – The coffee growing areas have undulating landscape with hill slopes and
gentle slopes. This has ensured well drained and aerated soils.
5. Altitude – Most of the growing areas have a high altitude ranging between 610 m and 1,830
m. However in a few areas like Machakos, coffee is grown at slightly lower altitudes.
Transport – The growing areas have good roads which have enabled the crop to be
transported to the buying centers and factories. This has also helped in marketing of the
processed berries.
Labour – Coffee growing is labor intensive. A lot of manual labor is required for. Planting,
running and harvesting. The dense population in the growing areas has provided a source of
labor.
Coffee growing in Kenya
Coffee was first grown in Kenya by Roman Catholic Fathers at St Austin’s near Nairobi in 1889.
From then on it has proved to be quite popular and has over the years formed a major export
commodity of Kenya. The species grown are Arabica and Robusta is grown mainly by small scale
farmers in the following areas: Coffee grown zone in kenya
is found in central
region(65%),Eastern region(20%),western (10%) and Riftvalley(5%)
1. Central Province — Nyeri,Murang’a, Kiambu, Thika, Kirinyaga.
2. Eastern Province — High areas of Meru Central, Embu, Machakos, Tharaka and Makueni.
3. Coast Province — Taita Taveta (Wundanyi area).
4. Westem Province —— Bungoma,Vihiga, Kakamega.
Nyanza Province — Kisii, Nyamira, Nyabondo Plateau in Nyando District and Oyugis in
Rachuonyo Distric
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The ripe berries are handpicked twice a year; the main picking season runs from October to the end
of the year, while the second and smaller harvesting season runs from June to July or early August.
A) INPUTS
The main inputs in coffee production includes; planting material, fertilizer, organic fertilizer,
chemical; Pestcides & fungicide and machinery & equipments’.
i)
Seedlings
The farmers should obtain coffee seedling from registered coffee nurseries that are certified by
coffee research station. The seedling may be from the seeds, stem cuttings, and tissue culture or
grafted. Coffee Varieties includes; K7 ,SL 28, SL 34 , Ruiru 11 and Batian the latest variety .
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ii)
Fertilizer;
The fertilizer requirement of coffee is dependent on soil fertility status and soil PH
and level of production. The commonly used types of fertilizer includes;
Nitrogenous (N), potassium(K) and phosphate(P) (required in large
quantities),compound fertilizer(NPK) and trace element like iron, boron, zinc and
copper required in small quantity
FERTILIZERS
Time
of Types
application
NITROGENOUS(N) Flowering
and
plant
bearing stage
during
the
long
rains(MarchMay)
Rate
application
Ammonium
Sulphate
Nitrate(ASN)26%
N
of Deficiency
symptoms
Less than 5kg
150gm per tree
Calcium
5-7 kg
Ammonium
Nitrate(CAN) 26%) 200gm per tree
N
Yellowing
and die back
Ammonium
Sulphate (AS) 2021%(N)
Urea 46% N
7-10kg
250gm per tree
PHOSPHATE
Before
starting
Single
of Phosphate
Super 350gm per tree
(SSP)
Undersized
6
rain
21% P205
bean
150gm per tree
Lack
of
body in the
liquire
Di
ammonium 150gm per tree
phosphate(DAP)
18% N,46%P205
Low density
bean
Triple
Phosphate(TSP)
40% P205
COMPOUD
Applied
17:17:17
six(6) month
before
the 20:10:10
main
15:15:15
flowering
250gm per tree
Un uniform
flowering
TRACE ELEMENT
During
dry Folia feed
seasons where
there
are
visible
nutrients
deficiency
symptoms
According
manufacturer
dosage
recommendation
Poor quality
beans
iii)
Organic manure
These include; farm yard manure, composite and coffee pulp .Its provides essential
but in limited amount .It also improve soil water holding capacity.
How composite manure
iv)
Fungicide and Pesticides
Organic fungicide is used to control pest and diseases in coffee. Common diseases
includes; coffee berry diseases(CBD), coffee rust, bacterial bright of
coffee(BBC),fusarium bark(FRB) ,fusarium root diseases
Major in organic fungicide includes;
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Table of Tank Mixtures
Organic
Fungicide
Daconil
Delan 75% wp
Copper 50% wp
Rate (kg/ha)
Organic
Copper
Copper Nordox
2.2
5.5
Kocide 101
2.2
5.5
Cobox
2.2
5.5
Kocide DF
2.2
4.0
Copper Nordox
1.6
5.5
Kocide 101
1.6
5.5
Cobox
1.32
6.6
Dyrene 75% wp
Copper Mordox
2.2
5.5
Chlortocaffaro
75%
Cupprocaffaro
2.2
5.5
Rova 75% wp
Cuprocaffaro
2.2
5.5
Coffee Research Foundation
Other Fungicides for Leaf Rust Control
 Fentrihydroxide(Du-ter Extra 47.5%wp)
 Gives adequate control of leaf rust at 2.75 kg/ha
 More effective as an anti-feedant for Giant
Looper.
 May be substituted for copper sprays I a leaf rust
programme.
 Bayleton(Triadimefon 25%wp)
 It is a systematic fungicide.
 For severe leaf rust recommended amount is
2kg/ha.
 Should not be applied more than twice in one
coffee season.
Coffee Research Foundation
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Amour-G(Flutziafol)1% Granules
 It’s a systematic fungicide
 Applied along the drip line of the
coffee bush
 Applied at the rate of 19g per tree
 Used when the ground is wet and is
adequate for two consecutive
seasons.
Coffee Research Foundation
v)
Machinery and Equipment
List of machinery and equipments used in coffee value chain
Types
Equipment
(picture)
of Function
Pulping machine
Process cherry bean into clean
coffee
Eco pulper
It is Economic
machine for
Processing cherry into parchment
Economical in water usage and
have a demucilager that remove
muslage when coffee is being
processed.
Hand pulper
Manual machine for processing
cherry for smallholder farmers
Lister machine
For pumping water for coffee
processing from the source
Pictures
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Recirculation
machine
Used for re circulating back water
into processing unit
Weighing
machine
For weighing the coffee production
from the farm
COFFEE PRODUCTION
Coffee production involves land preparation, planting , mulching, Spraying ,Pest and disease
control ,prunning, Harvesting and Sorting at farm level .Establishment of coffee crop can either
be from planting of new seedling or rehabilitation of abandoned coffee plant.
In all circumstances the farmer is required to keep records of cost of production in order to
facilitate measure the performance of the coffee enterprise
i) Land preparation
Coffee establishment involves Preparing land well in advance of planting, Clear all land,
completely dig out any tree stumps, Grasses and all difficult weeds should be removed, Dig holes
during dry weather at least three months before planting to allow them to weather
The Hole size: 60 cm x 60 cm x 60 cm (2ft x 2ft x 2ft) keeping top soil separately from the sub-soil.
On steeply sloping land, appropriate soil conservation measures should be considered during land
preparation.
ii) Planting
Involves Filling holes one month before planting and mound them slightly to allow settling when it
rains
Requirements

Put one debe (20 litres) of well decomposed manure

100

100 g Dolomitic limestone (Ca Co3 Mg Co3) where soil is acidic

10 g of Furadan 10 G
g
Triple
Super
Phosphate
(45%
P205)
or
DSP
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
vi)
If soil acidity is below optimum, use 200 g Single Super Phosphate (21% P2O5)
in place of Triple Super Phosphate.
Planting procedure
The Soil should be wet to a depth of 60 cm (2 ft).Open soil mound to accommodate the taproot and
other roots. Remove the polybag before planting and Spread the roots in their natural plane. Fill in
the soil and press the soil firmly as you fill .Maintain the rooting zone of the seedling to avoid
either deep or shallow planting.
iv) Spacing
Ruiru 11 (eleven) hybrid
•
2 x 2 m (6 x 6 ft) - 2500 trees per hectare
•
Close spacing - 2 x 1.5 m (2 x 4.5 ft)- 3333 trees per hectare.
•
Close spacing is for high rainfall areas (over 1250mm per year) or irrigated coffee.
Traditional varieties (K7, SL28 & SL34)
•
2.74 x 2.74 m (9 x 9 ft) - 1329 trees per hectare
•
Hedge row spacing - 2.74 x 1.37 m (9 x 4.5 ft) giving 2660 trees per hectare
Batian varieties
It’s a true breeding Arabica coffee variety resistance to coffee berry diseases and leaf rust
Spacing of 2m x 2m of 2500 tree per hectare
Iv ) Terracing
This involves protecting soil degradation and soil erosion and prevents nutrients loss.
V) Mulching
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This involves covering the top soil with grass contents for Moisture conservation.Other importance
includes; Suppress weeds, Supply of nutrients ,Improvement of soil structure ,Prevention of soil
erosion and Encouragement of root development in the fertile top soil ,Increasing coffee
yield/quality,Reduction of temperature fluctuations in the top soil, Reduction of incidence of thrips
iii) Spraying
This involves spraying the pesticide and fungicides to the coffee bushes to control the infected
tpes of diseases and pest.Spraying is done by uses of knapsack sprayers, and tractors for large
farmers
iv) Disease and Pest control
Globally coffee is attacked by 350 diseases and 1000 insect pest species. About 35 insect pests
infest coffee in Kenya. The major diseases infecting coffee includes; Coffee Berry Disease
(CBD),Coffee Leaf Rust (CLR) and Bacterial Blight Of Coffee (BBC)
The minor diseases in coffee includes;Fusarium Root Disease (FRD),Fusarium Bark Disease
(FBD),Brown-eye Spot Disease and Botrytis Warty Diseases .
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Disease
Symptoms
Control
Coffee berry  Dark brown  Prune
coffee
trees
disease (CBD)
streaks
on
immediately after main
(Colletotrichu
flowers
harvest.
m kahawae)
 Small
dark  Remove old stems and
sunken
thin out branches
patches
on  Plant
resistant/tolerant
green berries
varieties
 Dark, sunken  Use
recommended
parches with
copper based fungicides
black dots on
e.g. Red or green copper
ripe
berries
(Brown
Blight)
Coffee
leaf  Orange
 Plant resistant varieties
Rust
patches
e.g. Ruiru 11 and Batian
(Hemileia
caused
by  Timely application of
vastatrix)
spore masses
50% copper formulations
on
lower
e.g. Dithianon
surface
of
leaves.
 The
colour
changes
to
yellow orange
and
defoliation
occurs leading
to die-back.
Bacterial
 Initial black  Minimize pruning and
Blight
of
lesions
and
use of foliar feeds
Coffee (BBC)
water soaked  Plant shade trees/wind
(Elgon/Solai
leave margins
breaks
Die-back)
 Brown,
dry  Cut off infected twigs
( Pseudomonas
leaves that roll
and disinfect implements
syringae)
inwards
used.
without
 Integrate
chemical
shedding
control of CBD and BBC
 Dieback and
e.g. use Daconil mixed
black
with Copper Nordox or
shriveled
Cobox.
flowers and
pinheads
Physical symptoms
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Occurs in three
Fusarium
Bark Disease distinct forms:
(FBD)
(  storey’s back
Fusarium
-Depressed
stilboides)
dark
brown
lesions
at
sucker base
 Scaly back Rising up and
flaking
of
bark
on
mature stems.
 Collar
Rot
:Cankerous
lesion round
the stem base
at the soil
level leading
to
die-back
from tree top
Fusarium
 Cutting a bit
Root Disease
of the stem
(FRD)
near the soil
caused
by
level of a tree
Fusarium
reveals
solani
purplish pink
stain.
 Dry rot at
centre
of
wood
if
infection has
stayed long.
Major pest in coffee
Damage
Kenya Mealy  Mealy white
Bug
masses
(Planococcus
between
kenyae)
clusters
of
berries
and
flower buds
 Spots of sooty
mould
on
upper surface
of the leaves.
Leaf
Miner  Irregular
 Report
suspected
infection to local Coffee
Extension Officer/Coffee
Research Foundation
 Uproot and destroy trees
having dieback
 Spray suckers kept for
conversion with Captan
 Disinfect pruning tools
with methylated spirit.
-Uproot dead trees and
sterilize the planting hole
with Basamid (Dazomet) at
150g/hole or leave whole
unplanted for 3-6 months.
-Burn infected tree.
-Avoid root damage of new
seedlings at planting
Control
 Use
insecticide
e.g.
Sumithion
 Cut branches touching
ground.
 Paint
stem
with
insecticide e.g. Dursban.
 Apply soil insecticide
around the stem e.g.
Amdro
 Apply soil insecticide e.g.
Sample pest
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(Leucoptera
meyricki and
L caffeina)
Antestia Bug
(Antestiopsis
spp)
Lace Bug
(Habrochila
spp)
brown
blotches
on
the upper side
of the leaves
Disulfotan
(Disyston),
biological
insecticides
e.g. Nomolt or foliar
insecticides
e.g.
Sumicidin
 Timely pruning, handling
and de-suckering.
 Use insecticides e.g.
Fenitrothion
 Blackened
flower
buds
and
rotten
beans within
berries.
 Black stripes
(zebra) on dry
parchment
 Yellow
 Spray insecticide e.g.
patches
on
Fenitrothion or Fenthion
lower side of
leaves covered
with spots of
shiny
black
liquid excreta.


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Pest identification
Stem/branch borers
Root feeders
Root nematodes
Root mealy bugs
Yellow Headed
Borer damage
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White Borer
damage
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Sap feeders /suckers
Yellow headed borer adult
Yellow headed borer larva
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White borer ring barking
Green scales attack on stems
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v) Canapoy management
This is the overall process of optimizing production of bearing wood in order to maximize regular
annual cropping through the pruning, tree training, handling, de-suckering and change of cycle.
Pruning is a thinning process through which plant vigour is concentrated in desired parts of the
plant by cutting away others.

Pruning
This is done immediately after main crop ie. January for farmers whose main crop is the OctoberNovember crop .Sick looking trees due to dieback should NOT be pruned until after the following
rain season. Pruning should be done only after the new growth .
The function of pruning include;
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i.
Facilitate free entry of light and air
ii.
Enhance
iii.
Enhance penetration of chemical sprays
iv.
Achieve suitable crop/leaf ratio
v.
Achieve regular uniform cropping
vi.
Regulate number of heads
vii.
Rejuvenation of plant – bring fresh vigor

pest
and
disease
management
Tree training
There are two distinct systems of tree training in coffee - The capped tree system and the
uncapped tree system (free growth) which is more appropriate for small holder farmers.
TREE TRAINING SYSTEMS
Capped tree system
Uncapped tree system (free growth)
Un Cap seedlings at 15 cm to encourage two heads to grow – For R II allow 2 heads in the
second cycle
Capping is done at 1.83 m (6 ft) from soil level

Handling
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These involves Thinning out the flush or young shoots after the rains.its Done any time but
usually after the main rains.its also involves Replace mature secondaries with young shoots

Desuckering
Involves Removal of unwanted suckers – done any time but least every but at least every
three to four months .Do not allow suckers to grow unless for change of cycle or to replace
a broken head

Change of cycle
Start preparing for change of cycle 18 to 24 months before heads are to be cut off
Cut off inside branches leaving a head measuring
1.5 – 2.5 ft from top
Allow suckers to grow on main stem or heads between 30 – 45 cm
(12in -18 in) from
ground between August and November
vi) Harvesting
On average the newly established coffee take between 2 - 3yrs depending on the variety.
Already established coffee have two picking season; Early crop between april-may and late
crop
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between September to January . Timely and selective picking of the fully ripe coffee cherry judged
by their deep red colour. Mixed stages of maturity and ripeness of cherries may cause pulping and
fermentation problems.
vii) Sorting
This is done at farm level after the coffee picking is done. its involves removing unripe , immature
green under riped, overriped, dry, insect damaged, leaves ,small cherries and unwanted material
before the coffee is wet processed.
Use clean material like canvas - avoid contact of cherry with soil during sorting.
viii)
Gross margin OF COFFEE
Cost of production vs returns in the small holder sector
5kg fair, 10kg better, 15 kg good
Most farmers
At
At
(over >80%) 5kgs/tre 10kgs
Produce
e
/tree
o – 2kg/tree
For R 11
at
7kgs/tree
Production kg clean
coffee/acre
O – 150kg
378kg
760kg
1000kg
Cost/acre (Sh.)
12,500
31,700
50,500
52,500
Cost/kg cherry (Sh.)
18.50
12.00
9.50
7.50
Net revenue per
acre at Sh.24/kg
cherry
4,700
34,400
82,400
122,500
% return
35%
108%
160%
233%
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Coffee processing
Processing of coffee start withn the Ripe berries being transported to the factory where they are
weighed and Taken through apulp machine which removes the outer covering pulp. The berries are
fermented at optimum between pH5.5 to 6.0. before curing by drying in the sun for one week. After
curing, machines peel off two layers of inner husks before the berries are winnowed and graded.
The beans are then sorted out according to size and quality.
Wet processing
Wet processing represents the primary processing of coffee when the cherry is delivered to the
society by individual farmers,or processed by small and medium coffee growers. Its involves
separating the coffee beans from red coated pulp through pulping .
Cooperative farmers are required by law to aggregate their cheery produced and process in coffee
factory for economies of scale.They are also cautioned not to divert the coffee produce to informal
dealing such as hawking, selling direct to millers.
The pulper and the pre-grader should be adjusted, repaired and tested prior to the seasons pulping.
Cherry should be pulped the same day its harvested
Processing water must be clean and free of colour, tastes and odours.
Pre-grade the coffee into first’s seconds and lights.
Re-circulate processing water to enhance the subsequent fermentation stage.
Pre-grade the coffee into first’s seconds and lights.
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Re-circulate processing water to enhance the subsequent fermentation stage.
Fermentation
Fermentation breaks down the mucilage into simple non-sticky substances, which are easily washed
off. The removal of mucilage is important because it is sticky, inhibits drying, attracts dust, makes
handling difficult and is a good media for spoilage micro organisms to thrive on. The best practises
in fermentation includes; Fermented the different grades of parchment in separate fermentation
tanks, Practice intermediate washing during fermentation, gritty feel of the parchment with the hand
marks completion of fermentation process. Never allow the fermentation of parchment for a longer
time than necessary; never use the fermentation tanks as a temporary store for wet parchment
Final washing, soaking and Grading
This involves use of clean water to Wash the parchment thoroughly to ensure complete removal of
mucilage. This is done in the, channels, paddles and dikes during washing and grading.caution
should be put in place and avoid perfumes or drugs like cigarettes are not permitted. Ensure
complete
separation
of
the
different
parchment
grades.
Soak parchment in clean water for should be done
between 16-24 hours to improve the quality. The soaking water should be changed every morning.
Drying
The first stage in drying of parchments is the removal of surface water. The skin drying should be
done within the shortest time possible. Less than a day.
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The parchment should be transferred to the final drying tables on the same day. Should not be left
overnight .one inch (2.5 cm) parchment layer maximum per dying table,the defective beans since
they are easily distinguished during the skin drying stage
The metallic drying tables should be painted regularly to avoid rusting of metal. Wooden tables
should be repaired and be in clean condition and absolutely flat for even drying.
Final drying stage
Soft Black stage (30 -20% moisture contect)
Sunlight is very essential, final bluish green bean colour formed at this stage. Mechanical drying
not recommended.the partchment should be Exposed to sunlight at least for 2 days ( ≥50 hr
sunshine) to improve bean colour .Drying depth should be 2.5 cm, but may be increased to 5.0
cm.Temporary storage in ventilated bins is permitted (to ease congestion at the drying tables).
Medium Black stage (20 – 16 %) M.C
Beans are fairly hard and Parchment can be dried rapidly without loss in quality using either the sun
or mechanical driers.The parchment can also be heaped safely to a depth of 5cm. In case of
congestion, the parchment can temporarily be stored in ventilated bins to create space and be taken
out later for final drying.
Hard black stage (16 – 11%) MC
Beans are Fully hard and Can be dried rapidly without loss in quality.Mechanical drying can be
done if there is limited drying space.
Conditioning (11 – 10.5 %)
Conditioning is done in ventilated stores or bins.At this stage the beans are dry and cannot suffer
any quality loss if the relative humidity is maintained at 60%.
Avoid over drying parchment to safeguard against fading and moisture re-absorption during storage
A
well
dryied
partchment
should
contain
11-10.5
MC
Mechanica drying
This involves drying of partchment using
number of day
electricity driven machine .thses reduses the
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Storage and Packaging
The parchments should be stored only under controlled but adequate ventilation. The roof must also
provide
adequate
insulation
in
order
to
minimise
heat
transfer.
Partchment should be Protected from water and dust and coffee bags should be putted on wooden
pallets 15 cm away from either wall or floor surface.
The ideal storage temperatures and relative humidity are 22oC and 50-70% respectively with
minimal fluctuations.
Buni
Buni is naturally processed through sundried. It’s usually undergoes the same process as parchment.
There are two grades mainly in MH and ML. the MH is regarded the high quality grade
i)
AGGREGATION AND VALUE ADDITION
Aggregation in coffee involves bulking of cherry parchment and clean coffee by cooperatives
societies,unions,estate growers ,millers and marketer for economies of scale
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Value addition includes wet processing, fermentation, grading ,drying, sorting of parchment,
packaging, transportation, milling, roasting and packaging link pdf below
MILLING
Milling represents the secondary processing when the coffee parchments is delivered into the mill
Plant; by either the coffee cooperative societies,estate growers and large scale plantation.
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Coffee societies are required to appoints a miller annualy from a list of licensed miller by the coffee
board of Kenya .
Through union, coffee societies have installed their own milling machine and cooperatives are
encouraged to follow the suite to maximize the returns.
Coffee milling involves the following activities and process;
Grading in Kenya
Kenya AA is popular in the world among Other Grades such as AB, PB. Kenya coffee is graded in
7 as follows.
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By products (husk ,manure charcoal )
The following are the main by products derived from coffee value chain;
By product
Description
Economic importance /Usage
Coffee pulp
Derived
after Composting into Organic manure
cherry pulping
Mushroom growing
Press into charcoal cake
Biogas production
Animal feeds (under investigations)
Parchment
husk
Derived from Husk Charcoal
partchment
Civil structures (hardboards
milling
Effluent
Water
from Caffeine extraction
coffee pulping
and washing
Buni husk
From
hulling
buni Husk charcoal
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MARKETING
The clean coffee is sold locally and through export to European , latin America, US market. other
emerging market such as China ,middle East. The clean coffee is graded, packaged and sold in
60kg bag through. Cooperatives and small growers are required to sell their coffee produce through
licensed coffee marketing agent by coffee board of Kenya who sells the clean coffee through
Auction in Nairobi coffee exchange (NCE.) the Auction takes place weekly during the season.The
prices are dictated by new York price index and reserve price fixed by taste of the cup. Ideally the
buyer focus on quality predominantly in the cup.
Individual cooperative have option to sell clean coffee through direct market (second widow)
without involving the marketing agents The option is commonly favorable to the coffee
cooperatives and union who have invested in a milling plant.
Direct marketing (second widow)
In 2006 the government published the rules to govern the direct sales of coffee making the direct
coffee marketing operational a long side the traditional coffee auction. This is expected to improve
both the production and exports of coffee in the country.
Nairobi coffee Exchange
The Kenyan coffee is noted for it's democratic auction system. In this system, samples of each lot
are made available to bidders prior to a weekly auction. If a bidder (or the bidder's customers) is
interested in a lot of coffee, they enter the auction for that lot. In this transparent auction, the
highest bidder wins--no insider deals are cut. The result of this system is that generally the best
quality lots of coffee command a higher price with the highest fetching prices being grade AA.
Coffee Export
Coffee is among the most important agricultural commodities in world trade. Like most other
primary agricultural commodities, the market is characterized by oversupply, declining product
prices
and
increased
global
competition
among
producing
countries.
Kenya exports most of her coffee in bulk. However in the last decade companies have started
adding value to their coffee through roasting and packaging under different company brands for the
export market.Coffee exports account for approximately five percent of all exports from Kenya.The
exporter has to be license to export coffee into external market
Policy and regulation
Various policy regulating the coffee industry includes the Kenya coffee Act 2009, Crop Act No.16
of 2013,Cooperative society Act , amendment 2008.
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Service providers
The service provider in coffee includes; licensed miller (Private/growers) marketing agents ,cetified
bodies,coffee board of Kenya,KCPTA,MOIED, State department
Agriculture ,Coffee
research,Inputs stockiest,coffee cooperatives and unions,credit providers,coffee equipment
supplies,coffee transporters ,cofffe warehouses,farm management agents, shipping lines .
Name of service provider
Role
Link
Coffee board of kenya
Regulate the coffee industry in www.coffee board .co.ke
Kenya
License
coffee
millers,marketing agents and
small growers
Research
www.crf.co.ke
development,dissemination of
modern
and
innovative
technology in coffee industry
Coffee research
Credit providers
institution
(financial Provision of credit to coffee Commodity fund.
sub sector
Rural sacco.
Cooperative bank.
Equity bank
Regulate and
cooperatives
MOIED
State
department
Agriculture
of Extension services to coffee www.agriculture,go.ke
growers
Inputs stockiest
Cooperatives societies /unions
KCPTA
the coffee www.industrialization.go.ke
Provides
frmers
inputs
to
coffee MeaLTD
Kenya
union
farmer
Bulking of coffee and primary
processing ,milling
www.kcpta.co.ke
Cooperative
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Millers
Process parchment in clean Approved list of licensed mille
coffee, grade and package for
market
Marketing agents
Sell clean coffee on behave Approved list of
of the coffee growers, coffee marketing agents
cooperatives,
and
large
planters
Certification bodies
Quality Assurances
standards
and Rainforest alliance
4Cs
Fairtrade
UTZ
Coffee directory kcpta
licensed