Climate Change Threatens Kenya's Renowned Coffee Industry

Kenya's Celebrated Coffee Faces Uncertain Future

In the volcanic highlands of Komothai, nestled in Kenya's Rift Valley, coffee farmers like Simon Macharia face an uphill battle to sustain their livelihoods. Known for producing the world-renowned Kenya AA coffee beans, prized for their full body, deep aroma, and fruity flavor, these small-scale farmers are grappling with the dual threats of climate change and economic inequities.

A Tradition Under Threat

Coffee farming in Kenya has been a legacy since the late 1890s when it was introduced by British colonial settlers. Today, the country is famed for its top-rated coffee, which is exported to high-end coffee houses across Europe.

However, the labor-intensive process—from picking to pruning and fertilizing—requires unwavering dedication. Despite this, the economic returns remain starkly disproportionate to the final price consumers pay.

Farm laborers, like Edita Mwangi, earn less than $2.30 per day—an amount insufficient to support their families. “They don’t know the poverty we suffer,” Mwangi shared, highlighting the harsh realities behind the rich aroma of a $4 cup of coffee enjoyed in European cafés.

The Climate Crisis: A Growing Threat

Kenyan coffee farming is particularly vulnerable to climate change. The coffee plant requires specific conditions—humid temperatures, regular rainfall, and consistent weather patterns. However, rising temperatures, erratic rainfall, and prolonged droughts are disrupting this delicate balance.

“Coffee production has decreased over the last few years,” says John Murigi, chairman of the Komothai Coffee Society, which represents 8,000 farmers.

Farmers are also battling an increase in pests and diseases, such as coffee leaf miners and coffee berry disease, which can destroy up to 80% of crops. Many are turning to chemical solutions, including herbicides like glyphosate, banned in parts of Europe due to health risks.

Water Scarcity and Resource Strain

Producing a single cup of coffee requires up to 140 liters of water—a challenge in regions facing decreasing water supplies. Joseph Kimani, a farmer, notes that river levels have dropped significantly due to erratic rainfall. Increased reliance on river water is exacerbating the situation, further threatening the sustainability of coffee farming in Kiambu County.

Global Implications for Coffee Production

Kenya’s challenges mirror a global trend. Coffee can only be grown in the “coffee belt,” tropical regions between 1,000m and 2,000m in altitude. Climate change is making these regions less viable for coffee production, leading to global shortages and price surges.

A Fairtrade International survey revealed that 93% of Kenyan coffee farmers are already experiencing the impacts of climate change, with many doubting the future viability of the industry.

A Glimmer of Hope: Climate Adaptation Techniques

To combat these challenges, some farmers are experimenting with climate adaptation strategies, such as planting shade trees to protect coffee plants from heat. However, widespread change requires addressing both economic and environmental issues.

“Right now, as things stand, I don’t think any parent wants their child here farming coffee,” Mr. Macharia admitted, reflecting on the growing pessimism among farmers.

The Path Forward

Kenya’s coffee industry employs 150,000 people and remains a cornerstone of the nation’s economy. Preserving this legacy requires immediate action, from fairer trade practices to robust climate change mitigation strategies.

Without these measures, the future of Kenya’s “black gold” may fade, leaving a significant cultural and economic void.