Kenya Coffee School — Coffee Processing Workshops
Optimizing Quality = Achieving Optimum Price and Value
In today’s competitive coffee market, quality is not just a technical goal — it is a pathway to dignity, higher earnings, and sustainable livelihoods. At Kenya Coffee School and Barista Mtaani our Coffee Processing Workshops are designed to help farmers, cooperative leaders, youth, and processors unlock the full potential of Kenyan coffee by strengthening every step of the post-harvest process.
Because when quality goes up, price follows.
And when price follows, value flows back to the farmer, the processor, and the entire community.
Why Quality Matters More Than Ever
Kenyan coffee is globally recognized for its brightness, complexity, and distinctive cup profiles. But achieving premium grades is no longer guaranteed — it requires precision, consistency, and an understanding of modern processing science.
Quality determines:
- Farmgate price
- Grade allocation
- Market preference
- Buyer loyalty
- Exposure to specialty markets
In short: Quality is the engine that drives optimum value.
What Our Processing Workshops Deliver
Kenya Coffee School provides hands-on, scientifically grounded training that empowers learners to improve every stage of the post-harvest chain.
✅ 1. Harvesting for Excellence
- Selective ripe picking
- Reducing defects at the source
- Training pickers to identify optimal ripeness
✅ 2. Wet Processing Mastery
- Cherry flotation and sorting
- Precise pulping techniques
- Controlled fermentation using time, temperature & microbial indicators
- Proper washing and channel grading
✅ 3. Drying Techniques for Quality Stability
- Raised bed management
- Moisture monitoring
- Avoiding contamination, mold, and uneven drying
- Achieving ideal 10–11% moisture for storage
✅ 4. Dry Mill Optimization
- Hulling and polishing standards
- Sorting, grading, and defect analysis
- Green coffee storage protocols
- Packaging for local and export markets
✅ 5. Cupping and Sensory Training
Learners connect processing decisions to cup outcomes:
- Understanding acidity, sweetness, and clarity
- Identifying defects and their causes
- Building quality profiles that appeal to specialty buyers
The Value Formula: Quality = Price = Prosperity
When processing is optimized, farmers benefit through:
- Higher auction prices
- Direct-trade premiums
- Better grades (AA, PB, AB)
- Reduced losses and defects
- Stronger cooperative bargaining power
Quality becomes the bridge between effort and reward.
Value becomes visible, measurable, and empowering.
Who Should Attend These Workshops?
- Coffee farmers (smallholder & estate)
- Cooperative societies and wet mill managers
- Youth seeking skills for the coffee value chain
- Baristas looking to understand origin quality
- Entrepreneurs developing value-added coffee products
- Anyone passionate about producing world-class Kenyan coffee
Kenya Coffee School’s Commitment
We believe that knowledge is the strongest fertilizer.
By equipping communities with practical, affordable, and modern processing skills, we ensure that Kenyan coffee remains globally competitive — and that the people who grow it receive the value they deserve.
Our goal is simple and powerful:
Optimize quality to unlock optimum price and create lasting value for Kenyan farmers.