Kenya Launches National Coffee Flavor Atlas – CoffeeTalk

Kenya is advancing its coffee industry by developing a national coffee flavor atlas, set to publish findings in 2027, based on approximately 500 samples collected from 34 coffee-growing counties. This initiative, known as the Kenya Coffee Flavor Map, aims to document diverse coffee profiles by linking flavor characteristics to their regional origins, coffee varieties, and production practices.

Collaboration among coffee producers, co-operatives, researchers, and sensory professionals is a cornerstone of this project, which includes blind sensory evaluations conducted by Kenyan and international coffee cuppers. The results of these evaluations will be made freely available to stakeholders in the industry. The initiative will feature prominently at the Kenya Coffee Flavor & Origin Expo, scheduled from 14 to 16 November in Nairobi, which will offer professional cupping sessions, exhibitions, educational programming, and networking opportunities to connect local producers and co-operatives with international buyers, roasters, and other stakeholders.

Each coffee sample will undergo blind tasting by multiple cuppers, allowing for the generation of detailed tasting notes that correlate with geographic, environmental, and production data gathered from participating farms and co-operatives. The final atlas is expected to showcase regional flavor profiles, visual maps, and a searchable sensory database, thereby capturing the rich diversity of Kenyan coffee beyond its more well-known origins and flavor descriptions.

Marty Pollack, co-founder of Torch Coffee, emphasizes that the project will facilitate collaboration between local professionals and international sensory experts, fostering relationships where knowledge about these coffees is shared. The initiative is supported by various entities, including the Government of Kenya, the Coffee Board of Kenya, and the FAO in Kenya, alongside the Kenya Coffee Platform and UNIDO.

With a rising interest in coffee consumption—evidenced by an increase in coffee shops from 231 in 2019 to 791 in 2023—this atlas aims to provide producers, exporters, buyers, roasters, and educators a common reference point for understanding the nuances between coffee-growing regions and effectively communicating their unique characteristics. Ultimately, the project intends to establish a comprehensive national record of regional sensory characteristics while ensuring the accessibility of findings for all industry participants.

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