| Page | Unit Title | Key Learning Objectives & Content Focus |
|---|---|---|
| P1 | Program Introduction & G4T | Welcome, Program Philosophy (Competency-Based Learning/TVET). The G4T (Good Trade Certification): Principles, difference from traditional certifications (Fairtrade 2.0). |
| P2 | The Coffee Value Chain: An Ecological View | Mapping the chain (Farm to Cup), resource inputs (water, energy, land). Identifying ecological hotspots and areas for restorative intervention. |
| P3 | Global Environmental & Climate Crises | The UNEA Context: Global agreements and goals. Climate impacts on agriculture (specifically in East Africa). The concept of Planetary Boundaries. |
| P4 | Climate Change & Kenyan Coffee | Specific vulnerability of Coffea arabica (SL28/34) to drought, pests, and disease. Introduction to Climate-Smart Agriculture (CSA) frameworks. |
| P5 | The Restoration Economy | Defining Ecological Restoration (UN Decade of Restoration). Economic justification for restoration: reduced input costs, ecosystem service valuation. |
| P6 | Introduction to Biodiversity in Coffee | The importance of agrobiodiversity vs. monoculture. Impact of shade trees on microclimate, pest control, and soil health. |
| P7 | The Greener Economy & Green Jobs | Defining the ‘Greener Economy.’ Introduction to Green Jobs creation across the coffee value chain (farmer, processor, barista, auditor). |
| Module 2: Regenerative Agriculture & Varietal Resilience (Pages 8-15) | ||
| (The Core of Land Stewardship & Natural Preservation) | ||
| Page | Unit Title | Key Learning Objectives & Content Focus |
| — | — | — |
| P8 | Principles of Regenerative Agriculture | The 5 core principles: Minimal soil disturbance (no-till), Maximize crop diversity, Continuous soil cover (mulching), Keeping living roots, Integration of livestock/biomass. |
| P9 | Soil Health & Carbon Sequestration | Understanding soil microbiome, aggregate stability, and organic matter content. Practical measurement of soil carbon and techniques for carbon farming. |
| P10 | Composting & Bio-Fertilizers | On-farm production of high-quality compost using coffee pulp and parchment. Techniques for creating bio-pesticides and foliar feeds to replace synthetic inputs. |
| P11 | Water Management & Conservation | Water harvesting (swales, terraces, retention ponds). Efficient micro-irrigation systems. Responsible water use at the wet mill (Pulping, Fermentation, Washing). |
| P12 | Agroforestry & Companion Planting | Design principles for multi-strata coffee farms (coffee, shade, timber, fruit). Selection of appropriate leguminous shade trees (e.g., Grevillea, Macadamia). |
| P13 | SL28/34: History, Profile, and Vulnerability | Deep dive into the classic Kenyan varieties (SL28/34): their distinct genetic profile and highly valued cup characteristics (acidity, complexity). Susceptibility to Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD). |
| P14 | Seed Saving for Varietal Preservation | Techniques for selecting parent trees (phenotypic selection for resilience). Practical steps for harvesting, pulping, washing, and storing coffee seeds (germination viability and moisture content). |
| P15 | Natural Resilience vs. GMOs | Ethical and ecological arguments for creating natural resilience through diversified genetics, agroecology, and ecosystem health. Critical evaluation of Genetic Modified Organisms (GMOs) in the agri-food system. |
| Module 3: Circular Economy & Valorization (Pages 16-23) | ||
| (Maximizing Value, Minimizing Waste) | ||
| Page | Unit Title | Key Learning Objectives & Content Focus |
| — | — | — |
| P16 | Introduction to Circular Economy (CE) | Principles (Design out Waste, Keep Products in Use, Regenerate Natural Systems). Applying the CE model to the coffee sector (farm, mill, café). |
| P17 | Valorization & Waste-to-Wealth | Defining Valorization (creating value from by-products). Identifying high-potential coffee waste streams (pulp, spent grounds, effluent). |
| P18 | Cascara Production & Standards | Safe, food-grade processing and drying of coffee cherry pulp (Cascara). Quality control, market standards, and regulatory challenges (G4T standards). |
| P19 | Spent Grounds Valorization | Converting spent coffee grounds (SCG) into commercially viable products: bio-briquettes (fuel), mushroom cultivation substrate, cosmetics (scrubs). |
| P20 | Coffee Effluent Treatment & Biogas | Best practices for treating wastewater from washing stations (wet mills). Introduction to simple biogas digester systems for energy generation. |
| P21 | Cooperative FCS Collaboration for CE | Strategies for implementing centralized waste processing at the FCS level (e.g., large-scale composting or bio-solution facilities). Good Governance for CE projects. |
| P22 | Packaging & Logistics Circularity | Transitioning to biodegradable/compostable packaging. Optimizing logistics and transportation to reduce the carbon footprint of the supply chain. |
| P23 | Case Studies in Coffee Valorization | Reviewing successful global and local examples (e.g., coffee oil extraction, bio-plastics from pulp). Entrepreneurial idea generation. |
| Module 4: Agri-Food Systems, Policy & Collaboration (Pages 24-28) | ||
| (The Systems Thinking Approach) | ||
| Page | Unit Title | Key Learning Objectives & Content Focus |
| — | — | — |
| P24 | Evaluation of Agri-Food Systems | Critical analysis of current global and national agri-food systems. Identifying perverse incentives that favour chemical-intensive monoculture. |
| P25 | Greener Supply Chain Management | Designing and auditing a G4T-compliant supply chain that prioritizes ecological and social metrics (traceability, living income, biodiversity protection). |
| P26 | Higher Education & Research Collaboration | Strategies for partnership with KCS-OU and universities for applied research (e.g., testing local bio-pesticides, in situ seed preservation). |
| P27 | UNEA & Policy Advocacy | Understanding the process of policy influence. Engaging in local and national forums to advocate for policies supporting regenerative coffee subsidies and carbon credit schemes for smallholders. |
| P28 | Digital Tools for Transparency & G4T | Introduction to digital traceability tools (e.g., blockchain) to ensure provenance, impact metrics, and premium price transparency for the G4T standard. |
| Module 5: Barista Mtaani: Restoration Brewing & Competency (Pages 29-33) | ||
| (From Farm Story to Cup Experience) | ||
| Page | Unit Title | Key Learning Objectives & Content Focus |
| — | — | — |
| P29 | Barista Mtaani Skills Refresher (G4T Standard) | Advanced espresso calibration, milk theory, and workflow management (speed, efficiency, consistency). |
| P30 | Sustainable Café Operations | Zero-Waste Bar design (composting, energy-efficient equipment). Sourcing sustainable local products (milk, sugar, snacks). Responsible disposal. |
| P31 | Brewing the Story of Restoration | Training the Barista as an Ambassador of Regeneration. Communicating the SL28/34 preservation story, the climate-resilience efforts, and G4T impact to the customer. |
| P32 | Green Entrepreneurship & Livelihoods | Developing a business plan for a Regenerative Coffee Kiosk/Café model (financial projections, social and environmental impact KPIs). |
| P33 | G4T Certification: Final Project & Assessment | Practical demonstration of Barista competence (espresso, brew, service). Submission and defense of the Final Restoration Project (a plan for a farm, wet mill, or café focusing on regenerative and circular practices). |
Written by Alfred Gitau Mwaura of kenya coffee school