In 1893, French missionaries from Reunion Island need the first coffees to Kenya. In the 1950s, the Agricultural Act (Swynnerton Plan) was passed, which aimed to intensify the development of agricultural practices. The plan was designed to improve cash crop production by local farmers, for example, by expanding markets and infrastructure, distributing appropriate inputs, and expanding fencing of landholdings. This resulted in an increase in small farm incomes from $5.2 million in 1955 to $14 million in 1964.
Since independence in 1963, Kenya has produced very high quality coffee of various varieties, thanks in part to continuous farmer education and intensive research. Coffees in Kenya are graded according to a size-based system: E are the so-called elephant beans, AA are the best coffees and larger beans, AB beans also achieve very good cup quality and are smaller than AA beans. The PB, which contain only one small beans instead of two beans. C usually comes after AB and has a rather less good cup quality. TT are smaller than C and also have lower density, so are lighter. T is the smallest size, often containing broken parts of the bean.
Kenyan coffee is characterized by bright, complex and especially fruity notes, as well as a pleasant light sweetness and intense acidity.