Arabica
K7
Also known as: K7 (French Mission)
K7 is an Arabica variety selected in Kenya from a French Mission population. It was selected for its resistance to coffee leaf rust and is also known for good cup quality. K7 is grown primarily in Kenya and has been used in breeding programs.
Key Takeaways
- K7 was selected in Kenya in the 1930s from a French Mission coffee population.
- K7 was selected for its resistance to certain races of coffee leaf rust.
- French Mission coffee was Typica-like Arabica introduced to Kenya by French missionaries from Bourbon (Reunion).
- K7 is generally considered inferior to SL28 in cup quality but has better rust resistance.
K7 is an Arabica variety selected in Kenya from a French Mission population. It was selected for its resistance to coffee leaf rust and is also known for good cup quality. K7 is grown primarily in Kenya and has been used in breeding programs.
K7 is an Arabica variety selected in Kenya from a French Mission population. It was selected for its resistance to coffee leaf rust and is also known for good cup quality. K7 is grown primarily in Kenya and has been used in breeding programs.
Origin
Selected at Legetet Estate, Kenya, in the 1930s. From a French Mission (Typica) population.
History
K7 was selected in Kenya in the 1930s from a French Mission coffee population at Legetet Estate. French Mission coffee was Typica-like Arabica introduced to Kenya by French missionaries. K7 was selected for its resistance to certain races of coffee leaf rust, which was becoming a problem in Kenya. K7 was widely planted in Kenya and was also distributed to other coffee-growing countries. While it has been largely replaced by more resistant varieties in some areas, K7 is still grown and is used in breeding programs.
Discovery
Selected at Legetet Estate in Kenya in the 1930s.
Genetics and Lineage
K7 belongs to the Typica genetic group, descended from French Mission coffee. French Mission coffee was Typica-like Arabica introduced to Kenya by French missionaries from the island of Bourbon (Reunion).
Parent Varieties
Hybrid Status: Not a hybrid. K7 is a selection from a French Mission population.
Growth Characteristics
K7 is a tall tree with bronze-tipped young leaves, typical of Typica varieties.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Moderate. K7 yields more than SL28 but is less prized for cup quality.
Disease Resistance: Resistant to some races of coffee leaf rust (the reason for its selection), but susceptible to other races and to coffee berry disease.
Climate and Growing Conditions
K7 thrives in Kenyan highland conditions at elevations of 1,200 to 1,800 meters.
Climate Preferences: Tropical highland climate. Optimal temperatures 15 to 24 degrees Celsius.
Rainfall: 1,200 to 1,800mm annually.
Elevation Range: 1,200-1,800 meters
Processing Compatibility
K7 is compatible with all processing methods. Washed processing is traditional in Kenya.
Roasting Behavior
K7 beans are medium density and roast evenly.
Cup Profile
K7 produces a clean, balanced cup with bright acidity, medium body, and notes of citrus, berry, and chocolate. The cup is good but generally considered...
Acidity
Bright and clean.
Sweetness
Moderate.
Body
Medium.
Professional Cupping Notes
K7 lots typically score 82 to 86 points in SCA cupping.
Common Defects
- •Susceptible to some races of coffee leaf rust
- •Susceptible to coffee berry disease
Brewing Recommendations
K7 works well as pour over and filtered coffee.
Countries Where Grown
Notable Farms
Interesting Facts
- •K7 was selected in Kenya in the 1930s from a French Mission coffee population.
- •K7 was selected for its resistance to certain races of coffee leaf rust.
- •French Mission coffee was Typica-like Arabica introduced to Kenya by French missionaries from Bourbon (Reunion).
- •K7 is generally considered inferior to SL28 in cup quality but has better rust resistance.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Kenya Coffee Board
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
Related Articles
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Kenya Coffee Board
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
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- • Corrections are made promptly when new research or evidence emerges.
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