An initiative to create a comprehensive Kenya Coffee Flavor Map will be a central feature of the upcoming Kenya Coffee Flavor & Origin Expo in Nairobi. The project aims to systematically document the sensory diversity of coffees from across the country's 34 producing counties, using approximately 500 distinct samples for evaluation.
The mapping project coincides with a significant rise in Kenya's domestic coffee consumption. According to figures from Kenya’s Agriculture and Food Authority, local consumption grew from 1% of national production in the 2014/15 crop year to 4.17% in 2023/24, reaching 2,062 metric tons. This trend highlights a developing local coffee culture in a country historically focused on exporting its highest quality beans.
The initiative is viewed by local professionals as an effort to establish a national standard and narrative for Kenyan coffee, moving beyond its colonial-era origins. With technical partnership from Torch Coffee Kenya, the project will involve around 300 cuppers in its evaluation phase. The stated goal is to produce a publicly available sensory atlas by 2027, providing a detailed reference for the global industry and strengthening the connection between Kenyan producers and the market.