Thika: Climate change is increasingly affecting coffee production in Kenya, with rising temperatures creating conditions that encourage pests and diseases while putting pressure on water and soil resources. With climate-related challenges placing increasing pressure on coffee production, farmers and other players in the coffee industry are turning to regenerative agriculture as a way of restoring essential natural resources while enhancing productivity and strengthening the resilience of farms.
According to Kenya News Agency, coffee farmers are being encouraged to adopt regenerative agriculture practices that restore soil health, conserve water, improve biodiversity, and build resilience in the sector. The approach has gained momentum through a collaborative initiative bringing together the Rainforest Alliance, Coffee Management Services (CMS), Kiganda Estate, and other industry stakeholders. This partnership has culminated in a significant achievement, with Kiganda Estate in Thika, Kiambu County, becoming the first farm in Africa to receive certification under the Rainforest Alliance Regenerative Agriculture Standard.
Regenerative Agriculture Certification supports and rewards the adoption of growing practices that boost climate resilience and soil fertility, while also increasing access to specialized markets. Speaking during the certificate handing over ceremony at Kiganda Estate, Martin Ngare, Group General Manager at Coffee Management Services, emphasized that regenerative agriculture seeks to restore soil to a healthy condition while improving water conservation and biodiversity. Ngare stated that the approach involves ensuring that resources on the farm are used efficiently while creating a healthy ecosystem that supports both production and the wellbeing of workers.
Kiganda Estate produces an average of 110 to 120 tonnes of clean coffee annually, with most of its produce exported to Europe and America. Ngare highlighted that regenerative agriculture is helping the farm address the traditional biennial nature of coffee production, where high yield in one year is often followed by a significant decline the next year. Healthier soils and trees have allowed the farm to maintain more consistent production, making its supply more reliable for international buyers.
Ngare also noted that regenerative agriculture has contributed to improved coffee quality and better returns, with certified coffee generally attracting a premium of about one dollar per kilogram compared to other coffees. Julius Ng’ang’a, Senior Director of Impact Programs in East and Southern Africa at Rainforest Alliance, mentioned that climate change is forcing farmers to change how they produce crops. He explained that regenerative agriculture involves restoring soil health, improving irrigation, providing shade, using pest- and drought-resistant crops, protecting biodiversity, and improving the livelihoods of farmers and workers.
Ng’ang’a highlighted that Kiganda’s certification offers a practical example of how regenerative agriculture can be integrated into coffee production while addressing soil degradation, climate pressures, and the need for more resilient and sustainable farms. He urged buyers to support certified farms through better prices and premiums to help producers recover investments made in regenerative practices.
Karugu Macharia, Chairman of the Kenya Coffee Platform, stated that regenerative agriculture builds on farming practices traditionally used by Kenyan farmers, such as intercropping, maintaining ground cover, and applying organic matter. Macharia stressed the importance of soil conservation, noting that fertilizers can be lost through erosion if soils are not adequately protected, and improving organic matter enhances soil productivity.
Dr. Tony Maritim, Deputy Institute Director at the Coffee Research Institute, said the institute focuses on developing climate-resilient coffee varieties. He emphasized that research into adaptable and climate-resilient varieties is critical as Kenya expands coffee production into new regions and embraces regenerative agriculture. The institute is also screening new varieties and exploring the integration of Arabica and Robusta coffee to develop varieties adaptable to different regions and resistant to pests and diseases.
Paul Kabubi, Kiganda Estate Farm Manager, expressed that the certification awarded is a formal recognition of the dedicated efforts of its workforce to adopt and maintain practices that promote environmental sustainability and improve coffee production. Kabubi encouraged farmers to adopt regenerative agriculture practices, stating that achieving the required standards involved considerable effort and commitment from the team.
