Though suffering three decades of slow decline, the local coffee industry is still responsible for a large chunk of Kenya’s economy. Due to the country’s heavy reliance on smallholder farmers to provide the vast majority of produce, Kenya’s coffee production is precariously sensitive to pests and droughts. Despite all of this, many of the coffees coming out of Kenya are some of the best in the global market - fruity, juicy and clean. Young new cooperatives are working on implementing new techniques for processing and cultivation, and organic production is finally starting to develop on the ground.