Kenya’s coffee farmers are grappling with declining yields due to climate change, threatening the nation’s renowned coffee industry. In Komothai, within the Rift Valley highlands, small-scale farmers like Simon Macharia produce the highly valued Kenya AA coffee beans but face significant challenges as weather patterns shift.
Coffee farming in this region, introduced during the colonial era, is labor-intensive, involving tasks such as pruning, spraying, and harvesting. Farmers must also wait four years before coffee trees mature, making it a costly and time-consuming investment. Despite the global demand for their high-quality coffee, many workers earn less than $2.50 per day, far below the price of a cup of coffee abroad.
Adding to their struggles, unpredictable rainfall and rising temperatures have increased pest infestations and fungal infections, such as coffee berry disease, which can destroy up to 80% of crops. To combat these threats, farmers have turned to herbicides and insecticides, but these solutions may harm soil health and pose health risks.
The coffee production process itself is water-intensive, requiring up to 140 liters of water per cup. However, dwindling river levels and erratic weather have created water shortages, further straining resources in areas like Kiambu County, home to 23 coffee cooperatives.
As global warming continues, coffee farming faces an uncertain future. Efforts are underway to adapt, including planting trees for shade and experimenting with sustainable practices. Yet, pessimism persists among farmers, with many doubting the viability of coffee farming for future generations.
Kenya’s coffee industry, employing around 150,000 people, remains a cornerstone of its agricultural economy. Addressing both environmental and economic challenges will be critical to securing its sustainability in the face of climate change.