How Kenyan Originals Fought Its Way to Launch Craft Beverages
In a market with a fairly limited selection of tasty local brews, Kenyan Originals is setting a refreshing standard by embracing the use of fresh local ingredients across its product lines – from ciders and flavored gins to tonics and ice teas.
In a way, Kenyan Originals is paying homage to the rich brewing history Kenyans have always enjoyed. Nearly all, if not all, of Kenya’s tribes have some kind of traditional brew associated with their culture.
Take muratina, for example—a beloved drink in the Kikuyu community, fermented from the fruits of the Sausage Tree.
Fast forward to 2017 and Alexandra Chappatte, the brainchild behind Kenyan Originals, began tinkering around with different craft beverages after seeing enormous potential in our country’s manufacturing sector.
Navigating Through a Sea of Red Tape
To manufacture and sell alcoholic beverages in Kenya legally, the process is quite long and hectic. Many people have been in the process of trying to obtain a license for years, and most simply give up and walk away.
One requirement that deters prospective brewers is the need to submit samples from the same equipment that will be used to brew future batches. Hypothetically, this means you have to build a brewery without any guarantee that you’ll ultimately secure a license to sell your product.
Plus, about a dozen government departments are arbitrating the licensing process. Without a skilled team of professionals and streamlined processes, it’s easy to see why one might throw in the towel.
Crafted to Perfection
After a lot of to and fro, Kenyan Originals was finally granted an operational license and soon after embarked on rolling out their first product line – fruit-flavored ciders.
Alexandra Chappatte, the founder, knew that simply taking a drink from abroad and trying to replicate it in the local Kenyan scene wasn’t going to cut it and that local, authentic flavors were key to attracting and retaining their niche clientele.
“To be truly craft you’re not going to be able to copy and paste what’s working elsewhere,” Alexandra offers. “That’s why for our fruit cider we use real fruit from Kenya—only the sweetest apple mangoes from Meru, the honey pineapples from Kisii, and the purple passion fruit from Nyeri. Getting the right ripeness, sweetness, and varietal from the right region all affects the quality and taste of our drinks.”
No preservatives or additives are used during production and some of their most popular flavors like lime-ginger and pineapple-mint pack quite a punch, coming in at eight percent ABV.
Kenyan Originals: Shooting for The Stars
In addition to its fruit-based ciders, Kenyan Originals has expanded its offerings to include an assortment of herb-infused gins and non-alcoholic ice teas and tonics. They’re always experimenting with new flavors and refining their craft, and it’s going to be interesting to see what they launch next.
If you’re an all-rounder who loves a refreshing White Cap or Tusker, but also appreciates the richness of a craft beverage, you’ll feel quite at home with what KO has to offer.
In the next five years, Kenyan Originals aims to become a dominant player and tap into a larger segment of the Kenyan and East African markets. And with its millennium-focused approach, it won’t be surprising if they take root all over Africa and beyond.