Founded in 2022, Kiambu Coffee Marketing Company Limited is a licensed Coffee Brokerage firm committed to marketing clean coffee for Kenyan farmers through the Nairobi Coffee Exchange. We provide tailored marketing solutions for cooperative societies and estate farmers while also offering agronomy support and farmer education to ensure sustainability and improve coffee quality.
In addition to brokerage services, KCM is deeply invested in farmer empowerment. It provides agronomy support and continuous education on sustainable farming practices, aimed at improving productivity and coffee quality. Through this holistic approach, Kiambu Coffee Marketing Company plays a vital role in strengthening Kenya's coffee value chain and ensuring long-term growth for local farming communities.
Kiambu is right outside Kenya's capital city of Nairobi but is well known for agriculture, specifically coffee and tea. It is grown at 1700 meters above sea level. Farms in Kiambu have an ideal microclimate for cultivating specialty coffee. The warm days and cool nights support the sweet, clean cherry growth. Coffee grown is Arabica and has been recognized for its high quality, meticulous preparation, and wonderful flavors.
Kiambu County is also well known for its dairy production and is the largest dairy-producing county in Kenya. Many of the coffee growers here adhere mostly to organic fertilizing practices, sometimes using cow manure instead of agrochemicals on their coffee trees.
Origin: Developed by Scott Agricultural Laboratories in Kenya during the 1930s. It comes from Bourbon/Typica lineage and is one of the most famous Kenyan varieties.
Agronomic Traits: Medium-sized tree with bronze leaf tips when young. Deep roots give some drought tolerance, making it suitable for highland areas like Kiambu. Low to moderate yield and requires careful management. Very susceptible to Coffee Berry Disease (CBD) and Coffee Leaf Rust, which increases production costs due to fungicide use.
Cup Quality: Widely celebrated as one of the best-tasting coffees in the world. Known for its winey acidity, citrus brightness, berry flavors, and floral notes. The complexity and sweetness often give SL28 premium market prices.
Adoption in Kiambu: Still widely grown by farmers aiming for high-quality specialty markets despite disease challenges.
Origin: Also developed at Scott Agricultural Laboratories around the 1930s–1940s. Derived from French Mission (Typica) varieties introduced by missionaries in the late 19th century.
Agronomic Traits: Tall-growing variety with bronze-tipped young leaves. Performs best in areas with reliable rainfall and fertile soils. Tolerates wet conditions better than SL28 but remains vulnerable to CBD and Leaf Rust. Moderate yield, with wide spacing required (lower planting density).
Cup Quality: Known for full body, fruity richness, and deep berry flavors. Acidity is pronounced but sometimes smoother than SL28. Many farmers blend SL28 and SL34 for cup balance.
Adoption in Kiambu: Popular in wetter parts of the county. Farmers retain it for its flavor reputation and demand from specialty buyers.
Origin: Released in 1985 after years of breeding at the Coffee Research Station (Ruiru, Kenya). The name comes from the station itself. It’s a complex hybrid, combining Catimor lines for disease resistance with SLs for cup quality.
Agronomic Traits: Compact growth habit, making it suitable for higher-density planting (2,000–2,500 trees/ha). Early maturity: can start yielding within 2 years, earlier than traditional SLs. Strong resistance to Coffee Berry Disease and Leaf Rust, reducing pesticide costs. Yields are generally higher and more stable than SL28/34.
Cup Quality: Produces a good, balanced cup, often clean and sweet, though sometimes considered less complex than SLs. However, in high-altitude areas like Kiambu, quality can be very high, approaching traditional SL standards.
Adoption in Kiambu: Increasingly used in both estates and smallholder farms as a more reliable option. Its early yields and disease resistance make it attractive for commercial sustainability.
Origin: Officially released in 2010 by the Coffee Research Institute (Kenya) after long-term breeding. It is named after Mount Batian, the highest peak of Mount Kenya. Developed as a second-generation improved variety, combining disease resistance with cup quality.
Agronomic Traits: Taller than Ruiru-11 but more manageable than SL28/34. Starts producing as early as 2 years after planting. High yielding under good management. Resistant to Coffee Berry Disease, Leaf Rust, and Root-Knot Nematodes. Adaptable across different altitudes and soils, making it versatile for Kiambu.
Cup Quality: Considered the closest in taste to SL28/34 among modern varieties. Often shows bright acidity, floral notes, citrus and berry sweetness, with good complexity.
Adoption in Kiambu: Gaining popularity among farmers who want both high yields and marketable quality without heavy chemical input costs.
Unripe cherries that are not ready for harvest, as they lack the desired flavor profile.
Cherries past their prime, which may affect the quality and taste of the coffee.
Cherries affected by pests or diseases, unsuitable for processing.
Non-fruit parts removed during processing to ensure only quality beans are used.
To be the leading coffee marketing partner in Kenya, bridging farmers and global buyers through innovation, transparency, and a commitment to excellence in quality and service.
To empower coffee farmers by providing transparent and efficient marketing solutions, connecting them to local and international buyers, while ensuring the highest standards of quality, integrity, and customer satisfaction.