Bringing Kenyan coffee, one of the most popular in the world, back to its former glory, all through sustainable techniques designed to make plants resistant to climate change. The mission that the Italian Agency for Development Cooperation (Aics) set for itself last year when it launched a project to relaunch the production of gourmet coffee in the East African country is no small feat.
The cultivation of coffee in Kenya, mainly of Arabica quality, dates back to the beginning of the last century and for a long time it represented one of the main items of national export and a constant and reliable source of livelihood for millions of families. Even today it is estimated that six million people work directly and indirectly around coffee. However, although the country remains one of the largest producers in the world with a production in 2020, according to the International Coffee Organization, of 775,000 60 kg bags (about 95% of which exported to international markets), this crop has gradually lost importance over the past thirty years.