How Kenya’s coffee culture is evolving into an experience

“I need a cup of coffee…” is a common phrase when we are exhausted and sleepy as we work through a long day.

Many consider coffee the perfect pick-me-up; its caffeine kick stimulates their bodies and gets them back into the rhythm of life. Therefore, it is not surprising to see how Kenya’s coffee culture is evolving into an experience. 

The entry of Nespresso into the Kenyan market through a boutique store located at the Two Rivers Mall in Nairobi underscores this evolution.

Like many others worldwide, the Nespresso boutique concept is designed to provide customers with an immersive, premium coffee experience.

Before the boutique opened last month, Kenyans would import the Nespresso coffee-making machines, accessories and capsules. A few vendors, such as Coffee Fix Nairobi and Coffee House Kenya, have been importing Nespresso products in bulk and selling them to Kenyans.

Nespresso boutiques go beyond traditional retail and are designed to be spaces where customers can explore the world of high-end coffee. This includes “taste and discovery” areas where visitors can sample coffee blends and learn about their origins. They are also adding “coffee theatre” areas where they hold master classes.

More than a drink

According to the Agriculture and Food Authority, the number of coffee shops roasting and packaging coffee has increased significantly from 231 in 2019 to 791 in 2023, indicating a rising customer demand for coffee.

According to AFA’s 2022/23 report, domestic coffee consumption in the year under review increased by 19 per cent to 2,051 metric tonnes from 1,722 metric tonnes recorded in 2021/22.

So how is Kenya’s coffee culture evolving into an experience? A new wave of speciality coffee houses is redefining how Kenyans consume coffee.

While chains like Java House and Artcaffé have played a key role in popularising café culture, boutique coffee shops such as Spring Valley Coffee, Connect Coffee, Barista & Co., and Kioko Coffee are now elevating the experience by focusing on single-origin beans, artisanal brewing methods, and unique blends. 

These spaces are designed for social interactions, business meetings, and creative inspiration.

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From Farm to Cup Experiences

We are seeing more coffee farms offering tours that allow visitors to witness the entire coffee production process, from bean to cup. These tours provide insights into coffee cultivation, harvesting, processing, and roasting. Estates such as Fairview Coffee Estate in Kiambu and Karunguru Coffee Farm offer hands-on experiences that allow coffee lovers to appreciate the journey from bean to cup.

Participants often get hands-on experience, such as roasting their own beans. This creates a deeper appreciation for the effort and artistry involved in producing Kenyan coffee.

Coffee-tasting sessions are also becoming increasingly popular, where people can learn to identify different coffee flavours and aromas. This educational aspect elevates coffee consumption beyond an agritourism experience.

Coffee Lab Nairobi, born out of a weekend passion project, has become a place where coffee lovers go for an experience. They host regular Slow Sunday Coffee Club events, an immersive experience that aims to make speciality coffee both fun and accessible.

The founder, Wanjiru, has a background in particle physics and a career in tech, training neural networks. Her journey began with renting time at a roastery in Kiambu on weekends. There, she delved into developing roast flavour profiles through iterative experimentation, which resonated deeply with her scientific curiosity. 

Passionate about coffee, she deepened her engagement by buying a small-batch roaster. She would spend most of her weekends and evenings perfecting her craft. In March 2024, she boldly decided to leave her full-time tech job and fully commit to her coffee passion.

The Third Wave Coffee Movement

Kenyans are also embracing the third-wave coffee movement, which emphasises high-quality beans, experimental brewing techniques, and a greater appreciation for coffee origins. Enthusiasts are now exploring brewing methods like pour-over, siphon, AeroPress, and cold brew. Cafés are training their baristas to educate customers on coffee profiles, helping them distinguish tasting notes such as citrus, floral, and chocolate undertones. 

The menus at coffee outlets have expanded beyond the normal expressos, cappuccinos, and lattes. You will now find outlets such as Karak & Go offering coffee drinks such as Babyccino, which is specifically made for children, or iced Spanish latte, among others.

Cafés and bars are introducing coffee-infused drinks and food pairings. Nairobi’s upscale restaurants and bars are experimenting with coffee-infused cocktails, milkshakes, mocktails, and even desserts. Pairing coffee with chocolate, cheese, or even select wines is becoming a popular way to enhance the drinking experience, appealing to a sophisticated and adventurous clientele.

As Kenyans develop a deeper appreciation for coffee, more people are investing in home brewing equipment such as espresso machines, French presses, and grinders. Subscription-based coffee services are also emerging, allowing customers to receive freshly roasted beans from local farms directly to their doorstep. Companies like Kahawa 1893 and Spring Valley Coffee are tapping into this trend, offering curated selections tailored to individual preferences.

Social Media and the Rise of Coffee Culture

Content on platforms like Instagram, TikTok, and YouTube also shows how Kenya’s coffee culture is evolving into an experience. Influencers and food bloggers showcase visually appealing café aesthetics, latte art, and step-by-step brewing tutorials, making coffee more than just a drink—it’s a lifestyle. The digital space has created a community of coffee enthusiasts who share their experiences and discover new cafés through reviews and recommendations. That is how Kenya’s coffee culture is evolving into an experience. The next time you want a cup of coffee, the options are endless.