How to start coffee farming successfully in Kenya

By the KORU agronomy team · Farming guides

Coffee is a patient crop. It will not pay you in the first year, but a well-established farm will support a family for decades. The difference between a farm that thrives and one that limps along is usually decided in the first two years, by the choices made before and just after planting.

1. Start with the right location

Arabica coffee grows best between roughly 1,500 and 2,100 metres above sea level, in deep, well-drained soils, with well-distributed rainfall. Before you plant, check your altitude and soil. If your area is marginal for coffee, a different crop will serve you better than fighting the land.

2. Use certified seedlings

The variety you plant stays with you for twenty years or more. Certified seedlings of varieties like Ruiru 11, SL28, SL34, K7 or Batian are bred for yield and disease resistance. An uncertified seedling may look fine in the nursery and disappoint you for years in the field.

3. Prepare the land properly

Dig planting holes early so the soil has time to settle. Add well-decomposed manure before planting and space trees to suit the variety and your land. Good establishment now means strong roots later, and roots decide how well the tree handles a dry season.

4. Keep the farm maintained

Weeding, pruning, mulching and pest control are not optional extras. A coffee tree that is fed and kept open to light and air will out-yield a neglected one every time. Consistent, simple care beats occasional bursts of effort.

5. Sort out your market before you need it

The biggest mistake new farmers make is planting first and looking for a buyer later. By the time your trees produce, you want a buyer who is already agreed and a price you understand. That is exactly how we work at KORU: we sign with farmers early and buy every harvest they deliver.