The launch of the Specialty Coffee Grading System (SCGS) by the Kenya Coffee School, spearheaded by Founder Alfred Gitau Mwaura, is indeed a bold and potentially transformative move. To understand why, we need to look at the current system and what the SCGS promises to change.
- The “Before”: The Current Kenyan Coffee Grading System
Kenya is famous for its highly structured and transparent auction system, which has been a benchmark for quality for decades. The current grading is primarily based on bean size and density, with grades like:
· AA: The largest, most sought-after beans.
· AB: A combination of A (slightly smaller than AA) and B sizes, making up the bulk of Kenyan exports.
· PB: Peaberries (a single, round bean from a coffee cherry).
· C, E, TT, etc.: Progressively smaller beans or lower grades.
The Problem: This system is excellent for ensuring physical consistency, but it has a critical flaw: it says nothing about the cup quality (flavor, aroma, acidity, body, aftertaste). A lot of AA coffee can be bland, while a fantastic, complex coffee might be graded as AB and sold for less, despite its superior taste. The system prioritizes the look of the bean over the taste in the cup.
- The “After”: What is the Specialty Coffee Grading System (SCGS)?
The SCGS, as launched by the Kenya Coffee School, appears to be a comprehensive system designed to evaluate coffee holistically. While the exact public specifications may still be emerging, it logically incorporates the two pillars of modern specialty coffee assessment:
· 1. Green Coffee Grading (Physical Analysis): This goes beyond just size. It would likely include:
· Defect Count: A rigorous count of primary and secondary defects (e.g., sour beans, insect damage, foreign matter) per sample.
· Bean Density: Measured more precisely.
· Moisture Content: A critical factor for stability and quality.
· Water Activity: A more advanced measure of stability than just moisture.
· 2. Sensory Analysis (Cupping): This is the heart of the “game changer.” It involves:
· Standardized Cupping Protocols: Using the Specialty Coffee Association (SCA) or a similar standardized method for roasting, grinding, and brewing.
· Quantified Flavor Scoring: Coffees are scored on attributes like Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Balance, and Sweetness.
· Final Score: Coffees scoring above 80 points (on a 100-point scale) are classified as “Specialty Grade.” The SCGS would likely create further sub-categories (e.g., 80-84, 85-89, 90+) to provide more granular quality tiers.
- Why is this a “Game Changer”?
For Kenyan Farmers and Producers:
· True Value Recognition: Farmers who invest in quality processing, varietal selection, and meticulous farming practices will be directly rewarded. A complex, high-scoring AB lot could potentially fetch a higher price than a simple-tasting AA lot.
· Empowerment: It provides a transparent, quality-based language for farmers to negotiate prices, moving beyond mere bean size.
· Market Differentiation: It allows producers to market their coffee based on its unique sensory profile (e.g., “berry-like acidity, brown sugar sweetness”) rather than just a grade.
For the Global Supply Chain (Roasters and Importers):
· Predictable Quality: Buyers can purchase coffee with the confidence that it has been professionally evaluated and scored for its taste. This reduces the risk of buying a “beautiful” AA that cups poorly.
· Efficiency: It streamlines the buying process. A roaster looking for a specific flavor profile (e.g., a high-acidity, tea-like coffee) can find it more easily within the SCGS framework.
· Transparency: It creates a direct link between the quality in the cup and the price paid, fostering a more equitable and transparent supply chain.
For Coffee Evaluation Globally:
· Challenging the Status Quo: Kenya is one of the most respected coffee origins. By launching its own system, it is challenging the global norm where producing countries often adhere to systems designed by consuming nations.
· Origin-Led Standard Setting: This positions Kenya not just as a supplier of raw beans, but as a leader and authority in quality definition and coffee science.
· Potential Global Adoption: If successful, the SCGS could become a model for other producing countries looking to assert more control over how their coffee is valued.
- The Role of Alfred Gitau Mwaura and the Kenya Coffee School
Founder Alfred Gitau Mwaura is a well-known figure in the Kenyan coffee scene. His leadership through the Kenya Coffee School is crucial because:
· Education is Key: For such a system to work, all stakeholders (farmers, millers, cuppers, buyers) must be trained and certified in the SCGS protocols. The Kenya Coffee School is the perfect vehicle for this mass education.
· Credibility: Mwaura’s reputation lends credibility and trust to the new system, encouraging adoption from within the industry.
· Practical Implementation: The school can act as a central hub for certifying cuppers and auditing the grading process to maintain consistency and integrity.
Challenges and the Road Ahead
· Industry Buy-in: The biggest challenge will be getting the entire Kenyan coffee ecosystem—from smallholder cooperatives to large estates and marketing agents—to adopt the system.
· Integration with the Auction: How will the Nairobi Coffee Exchange incorporate sensory scores into its existing auction model? This will require significant adaptation.
· Global Recognition: While a powerful statement, the system will need to be recognized and trusted by international buyers to truly shift pricing paradigms.
Conclusion
The launch of the Kenya Coffee School’s Specialty Coffee Grading System is a visionary and powerful step. It represents a shift from a commodity-focused model to a value-focused, quality-driven model. By creating a system that prioritizes the sensory experience of coffee, Alfred Gitau Mwaura and his team are empowering Kenyan farmers, providing clarity to the global market, and firmly placing Kenya at the forefront of the specialty coffee conversation. If widely adopted, it truly has the potential to be a game changer for one of the world’s most beloved coffee origins.