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Kenya is pushing to revive its once-thriving coffee sector through a renewed focus on farmer training and research to reverse decades of decline.

The plan involves a new law and international partnerships.

Central to the push is the planned Coffee Training and Research Centre to be established at the Kenya Agricultural and Livestock Research Organisation (KALRO).

The centre is being developed with support from the Italian government.

The facility is expected to rebuild farmer knowledge, improve coffee quality and ultimately boost production.

Speaking at the groundbreaking ceremony, Agriculture CS Mutahi Kagwe said the government aims to double production from the current 49,000 metric tonnes to levels last seen in the 1990s.

Data from the Agriculture and Food Authority shows that production has fallen sharply from about 150,000 metric tonnes in the late 1980s and early 1990s, largely due to high costs, ageing trees, low returns, and land fragmentation.

“The newly signed Coffee Act will anchor the revival strategy,” Kagwe said. “It establishes a Coffee Board and a Coffee Research and Training Institute, expanding the current mandate of CRI. Farmer education and research will be critical in reversing the decline.”

Kagwe noted that while increasing volumes is a priority, Kenya will maintain its reputation for high-quality speciality coffee.

“We must invest in farmer training, research and climate-smart practices. Productivity per tree matters more than acreage expansion.”

KALRO director general Dr Patrick Ketiem said coffee remains a lifeline for smallholder farmers, contributing to rural development, foreign exchange and employment.

The CRI, established in 1944 and integrated into KALRO in 2014, continues to drive research and innovation across the sector.

“The training centre will empower farmers, youth and agripreneurs to improve productivity, enhance quality, and access better markets,” Ketiem said.

The centre will also strengthen links between research, extension services, and industry players, ensuring scientific innovations reach farms.

Research technologist Ezekiel Njoroge said quality begins at the farm.

“Soil fertility, proper nutrition, and harvesting only ripe cherries determine final quality. From sorting and fermentation to drying and grading, every step matters.” Premium grades, such as AA and AB, fetch higher prices, highlighting the importance of proper handling.

The partnership with Italy is built on shared values.

“This is not just business; it is about supporting farmers while strengthening global supply chains. Italy is investing millions, including €80 million (Sh13 billion) in climate financing aligned to agricultural transformation,” Italian Development Cooperation director General Stefano Gatti said.

The government is also targeting new regions in the Rift Valley and parts of the north with climate-resilient varieties.

CRI produces about 200,000 seedlings annually, but demand is in the millions, prompting plans to scale up production with private sector nurseries.

Kagwe said access to finance remains critical.

“Coffee farming requires long-term investment with delayed returns. Financial institutions must develop products aligned to the agricultural cycle to make coffee profitable again.”

Njoroge urged the promotion of local consumption.

“Farmers often sell their best coffee and keep the rejects. We want Kenyans to roast and enjoy quality coffee at home, creating a more stable domestic market.”

Global coffee consumption continues to rise, offering Kenyan producers a ready market.

With targeted training, improved seedlings, and international support, the government hopes to restore both production and quality, ensuring the sector benefits farmers, the economy, and Kenya’s global reputation.