In recent years, maize farming has become less profitable in Kenya due to unpredictable weather patterns, pests like fall armyworms, and fluctuating market prices. Meanwhile, coffee farming—once a cornerstone of Kenya’s agricultural exports—is making a strong comeback. With proper management, coffee can earn a farmer over Ksh 300,000 per acre annually, making it a smart long-term investment.
This guide aims to help Kenyan farmers understand the steps involved in switching from maize to coffee farming and how they can grow coffee profitably.
1. Understanding the Profit Potential of Coffee Farming in Kenya
Coffee is a high-value cash crop. While maize yields an average of Ksh 30,000 to Ksh 50,000 per acre per season, well-managed coffee can generate over Ksh 300,000 per acre per year once mature. Here’s a breakdown:
| Crop | Average Earnings per Acre per Year |
|---|---|
| Maize | Ksh 30,000 – Ksh 50,000 |
| Coffee (after year 3) | Ksh 250,000 – Ksh 400,000 |
Why is coffee so profitable?
- Global demand for coffee is rising.
- Specialty and export coffee markets offer premium prices.
- Coffee is a perennial crop, reducing seasonal labor.
- Improved coffee varieties offer faster yields and disease resistance.
2. Choosing the Right Coffee Variety for Your Region
There are two main types of coffee grown in Kenya: Arabica and Robusta. However, Kenya is globally renowned for its high-quality Arabica coffee, particularly varieties like SL28, SL34, Ruiru 11, and Batian.
| Variety | Features | Suitable Areas |
|---|---|---|
| SL28 | High quality, drought-tolerant | Highlands |
| SL34 | High yield, needs rainfall | Central Kenya |
| Ruiru 11 | Disease-resistant | Areas with leaf rust and CBD |
| Batian | High yield, early maturity | Wide adaptation |
Tip: Consult your local agricultural office or coffee research station to determine the best variety for your area.
3. Land Preparation and Site Selection
Coffee grows best in well-drained, fertile soils with good organic matter. Here’s how to prepare:
a) Soil Testing:
Before planting, test the soil’s pH and nutrient content. Coffee prefers a pH of 5.5–6.5. Add lime if the soil is too acidic.
b) Clearing and Tilling:
Clear bushes, old roots, and weeds. Till the land and dig holes 60cm x 60cm x 60cm at a spacing of:
- 2.5m x 2.5m for traditional varieties
- 2m x 2m for compact varieties like Ruiru 11
c) Hole Preparation:
Mix topsoil with well-rotted manure or compost (about 1–2 debe per hole) and fill halfway, ready for planting.
4. Seedling Sourcing and Transplanting
a) Where to Buy:
Buy certified seedlings from reputable nurseries or cooperatives. Avoid cheap, unverified sources.
b) Transplanting Process:
- Best done at the beginning of the rainy season.
- Gently remove the seedling from the container to avoid damaging roots.
- Place it in the hole and fill with soil.
- Firm the soil gently and water thoroughly.
c) Spacing and Shade:
Incorporate shade trees like Gravellia to protect coffee from direct sunlight and wind. Plant them on boundaries or between rows.
5. Fertilization and Soil Health
To get high yields and quality beans, feeding your coffee trees properly is crucial. Coffee is a heavy feeder and responds well to regular nutrient application.
a) Organic Fertilizer:
Incorporate compost or well-decomposed manure into the soil at planting and once a year thereafter. This improves soil structure and microbial life.
b) Inorganic Fertilizer:
Apply fertilizers based on soil test results. However, a general guideline is:
| Growth Stage | Fertilizer | Rate |
|---|---|---|
| After transplanting | DAP | 40g per hole |
| Vegetative (1–2 years) | CAN or NPK | 100g per tree, twice per year |
| Bearing trees | NPK (25:5:5 or 17:17:17) | 250g per tree, split into 3 applications annually |
Tip: Apply fertilizer in a ring around the base of the plant and cover with soil to avoid loss by runoff.
6. Weed and Pest Control
Weeds compete with coffee for nutrients, water, and light. Meanwhile, pests and diseases can devastate yields if not managed early.
a) Weed Control Methods:
- Manual weeding: Use hoes or slashers.
- Mulching: Use dry grass or leaves around the base of trees to suppress weeds and retain moisture.
- Cover crops: Leguminous plants like desmodium improve nitrogen in the soil and reduce weeds.
b) Common Pests and Their Control:
| Pest | Symptoms | Control |
|---|---|---|
| Coffee Berry Borer | Holes in berries, black dust | Spray with Actellic or organic pyrethrum |
| Antestia Bug | Discolored beans, bad taste | Spray with Karate or neem-based insecticides |
| Mealybugs | White cottony masses | Prune infested branches, spray with insecticide |
c) Common Diseases:
| Disease | Symptoms | Control |
|---|---|---|
| Coffee Leaf Rust | Yellow-orange powder on leaves | Use resistant varieties, copper-based fungicides |
| Coffee Berry Disease (CBD) | Black sunken spots on berries | Spray with fungicides like Ortiva or Folicur |
Routine farm inspection helps catch problems early before they spread.
7. Coffee Pruning and Management
Proper coffee tree management increases productivity and simplifies harvesting.
a) Training Young Trees:
At 1 year, select one main stem and remove other suckers. This encourages strong root development.
b) Pruning Techniques:
- Annual Pruning: After harvest, cut out dry branches, old stems, and crowded growth.
- Tipping: Done when branches reach 1.5 meters to control height and encourage lateral growth.
- De-suckering: Regularly remove suckers at the base to avoid excessive vegetative growth.
c) Stumping (Every 5–7 Years):
Cut old trees down to 30 cm from the ground to allow fresh shoots. Done in phases (a third of the farm at a time) to maintain production.
8. Harvesting and Post-Harvest Handling
Proper harvesting and handling of coffee cherries determine your market price.
a) Harvesting:
- Pick only red ripe cherries.
- Avoid stripping (pulling all cherries at once), as it lowers quality.
- Harvesting is done 2–3 times per season depending on the region.
b) Processing Methods:
- Wet Processing (Washed Coffee):
- Pulp the cherries the same day.
- Ferment for 12–24 hours.
- Wash and dry under shade to 10–12% moisture.
- Yields premium prices in the global market.
- Dry Processing (Mbuni):
- Sun-dry the cherries whole.
- Lower market price than washed coffee.
c) Storage:
- Store beans in clean, dry, well-ventilated bags.
- Avoid storing near chemicals or livestock.
9. Marketing and Selling Coffee Profitably
Coffee marketing has evolved. Farmers can now choose how and where to sell their produce.
a) Cooperatives:
- Best for smallholders.
- Offer services like milling, marketing, and bulk selling.
- However, payments may be delayed.
b) Direct Sales:
- Farmers with large volumes can sell directly to exporters or roasters.
- Offers better prices but requires quality control and certification.
c) Niche and Specialty Markets:
- Sell to premium buyers (local cafes, international markets).
- Requires consistent quality, traceability, and sometimes organic certification.
Tip: Join platforms like the Kenya Coffee Platform (KCF) or Fair Trade to access better markets and training.
10. Coffee vs. Maize Farming: Final Profit Analysis
To help farmers make an informed decision, here’s a side-by-side comparison of coffee and maize farming over a 5-year period per acre:
| Factor | Coffee | Maize |
|---|---|---|
| Crop type | Perennial (20–30 years) | Seasonal (3–4 months) |
| Time to first harvest | 2.5 – 3 years | 3–4 months |
| Annual revenue (after maturity) | Ksh 250,000 – Ksh 400,000 | Ksh 30,000 – Ksh 50,000 |
| Annual costs | Ksh 50,000 – Ksh 80,000 | Ksh 25,000 – Ksh 30,000 |
| Net income (per year) | Ksh 200,000 – Ksh 320,000 | Ksh 5,000 – Ksh 25,000 |
| Market | Global (stable) | Local (volatile) |
| Labour | Moderate (seasonal) | High (frequent) |
Conclusion:
Even after accounting for higher initial costs and time to maturity, coffee farming clearly outperforms maize in long-term profitability, sustainability, and market potential. Once established, coffee provides consistent income for decades with proper care.
11. Real-Life Success Stories: Farmers Who Made the Switch
a) Peter Mwangi – Nyeri County
Peter switched from maize to Batian coffee on 2 acres of land. By the fourth year, he was earning over Ksh 600,000 annually. He joined a local cooperative, received training, and adopted organic practices.
“I used to struggle to make even Ksh 50,000 from maize. Now, I educate my children with coffee money. It changed my life.”
b) Grace Achieng – Kisii County
Grace planted Ruiru 11 on half an acre that was previously used for maize. Despite limited land, her coffee trees produced 800 kg of cherry in the third year.
“I earn more from half an acre of coffee than from a whole acre of maize. It’s slower at the beginning, but the long-term rewards are worth it.”
These success stories are multiplying across Kenya as more farmers realize the potential of coffee over traditional cereals.
12. Conclusion: Is Coffee Farming Worth It for Kenyan Farmers?
Yes—if you’re a Kenyan farmer currently growing maize and struggling with low returns, switching to coffee can be a game-changer. Though it requires patience and investment in the first few years, the rewards are long-lasting and life-changing.
Benefits of Switching to Coffee:
- Higher earnings per acre
- Consistent, long-term income
- Access to international markets
- Opportunities for value addition (e.g., roasting, packaging)
- Resilience to market shocks compared to maize
Final Tips for Aspiring Coffee Farmers:
- Start small and scale gradually.
- Join cooperatives or farmers’ groups for support.
- Invest in proper training and agronomy advice.
- Focus on quality to access premium markets.
- Reinvest early profits back into the farm.
With Kenya’s rich climate and global demand for high-quality coffee, farmers who adopt smart farming methods today are planting the seeds for tomorrow’s prosperity.
