Kenya’s Coffee Farmers Turn to Regenerative Farming as Climate Pressures Mount

Coffee producers in Kenya are increasingly turning to regenerative agriculture to restore soil health, manage climate risks and maintain more consistent yields as changing weather patterns put pressure on the sector.

The shift has gained momentum following the certification of Kiganda Estate in Thika as the first farm in Africa to receive certification under the Rainforest Alliance Regenerative Agriculture Standard.

The certification recognises farming practices aimed at restoring natural resources while maintaining commercial production. Kiganda Estate has been producing coffee for more than a century and is managed by Coffee Management Services (CMS).

Farm Manager Paul Kabubi said the certification reflects years of work by the estate’s management and employees to improve how the farm uses natural resources.

The estate employs close to 200 workers and produces an average of 110 to 120 tonnes of green coffee each year. Much of its production is exported to European and United States markets.

CMS Group General Manager Martin Ngare said regenerative agriculture could help address one of the persistent challenges in coffee production: sharp fluctuations between high and low production years.

Coffee naturally experiences biennial production cycles, where a heavy crop can be followed by a significant decline. Ngare said the practices adopted at Kiganda are helping reduce these fluctuations and create more predictable production.

The estate combines soil testing with targeted fertiliser application and organic inputs. About 85 tonnes of organic manure were applied over the past year, while coffee prunings are left on the ground to decompose and return nutrients to the soil.

The farm also maintains shade trees, including nitrogen-fixing Albizia species, while mulching helps conserve soil moisture. Ring basins around coffee trees have further improved water retention and reduced water losses.

The measures are becoming increasingly important as temperatures rise and rainfall becomes less predictable. The farm previously relied heavily on overhead irrigation, which resulted in substantial water losses through evaporation and evapotranspiration during hotter periods.

Kiganda has also strengthened integrated pest management by using regular field scouting and biological, cultural and mechanical controls before resorting to chemical treatments.

Natural predators such as wasps and ladybirds are encouraged to help control pests, while chemical applications are targeted at affected plants where necessary.

Kenya Coffee Platform Chairman Karagu Macharia said many regenerative agriculture practices are not new to Kenyan farmers. He said traditional systems such as intercropping, use of manure and maintaining soil cover have long helped farmers protect their land.

Macharia urged coffee growers to place greater emphasis on soil conservation, warning that fertiliser alone cannot restore degraded soils. He also encouraged farmers to consider integrating trees such as avocado and macadamia into coffee farms to provide shade, improve soil protection and create additional income streams.

Climate-resilient coffee varieties are another part of the response. Dr Tony Maritim, Deputy Institute Director at the Coffee Research Institute, said disease-resistant varieties can reduce farmers’ dependence on pesticides while helping them cope with changing growing conditions.

The institute has developed varieties including Ruiru 11 and Batian, which offer greater resistance to important coffee diseases such as coffee berry disease and coffee leaf rust.

Maritim said combining resilient varieties with regenerative farming practices could help farmers reduce chemical use and improve the long-term sustainability of coffee production.

The Rainforest Alliance said the certification at Kiganda represents a broader shift from simply reducing environmental damage towards actively restoring ecosystems and improving farm resilience.

Julius Ng’ang’a, Senior Director of Impact Programs for East and South Africa at the Rainforest Alliance, said regenerative farming requires investment from farmers and support from the wider coffee value chain.

For Kenya’s coffee industry, the approach could also strengthen access to markets where buyers increasingly value sustainably produced coffee. However, stakeholders say farmers will need adequate technical support and financial incentives if regenerative practices are to move beyond individual estates and reach more smallholder coffee farms.

As climate change continues to alter rainfall patterns, soil conditions and pest pressures, the experience at Kiganda is offering the sector a practical example of how environmental restoration can be combined with commercial coffee production.