Origin

Kericho County, Kenya

Coffee cultivation in Kenya began in the late 19th century when French missionaries introduced Arabica plants from Réunion Island around 1893. These initial plantings quickly spread from coastal and central highland areas into fertile highlands as British colonial settlement expanded. The suitability of volcanic soils and high altitudes for Arabica production became evident, leading to commercial production in the early 20th century.

European settlers and colonial policies established large estates and infrastructure like wet mills and grading systems, laying the groundwork for the cooperative model. Varietal selections such as SL28 and SL34 were developed specifically for Kenyan conditions. While the central highlands around Mt. Kenya were initially cultivated, coffee production spread west into the Rift Valley regions, including Kericho, Nandi, and Bomet, recognizing the region's potential for high-quality Arabica.

Post-independence in 1963, the coffee sector shifted towards smallholder and cooperative systems, where farmers collectively managed wet mills. This enhanced traceability, quality control, and economic benefits for farmers in regions like Kericho County. Over time, these cooperatives have refined practices, contributing to Kenya's reputation for washed coffees with bright acidity and expressive fruit characteristics.