An end-to-end curriculum designed for African coffee producers, processors, traders, and export professionals, aligned with Kenya Coffee School–style practical training and international market realities.
This curriculum follows the coffee journey from seed to Europe, integrating farm management, post-harvest science, quality control, logistics, and compliance.
🌱 MODULE 1: Coffee Farm Management (Foundation)
Learning Outcomes
- Manage coffee farms sustainably and profitably
- Improve yields and quality at producer level
Topics
- Coffee botany & physiology
- Coffee species & varieties
- Arabica (SL28, SL34, Bourbon, Typica, Gesha)
- Robusta (Nganda, Erecta)
- Nursery establishment & seed selection
- Soil management & nutrition (organic & inorganic fertilization)
- Pruning systems (single stem, multi-stem)
- Pest & disease control (CBD, CLR, Antestia)
- Climate resilience & agroforestry
- Farm record keeping & traceability
🍒 MODULE 2: Harvesting & Cherry Handling
Learning Outcomes
- Harvest for quality, not volume
- Reduce defects at source
Topics
- Coffee cherry maturity stages
- Selective hand picking vs strip picking
- Harvest calendars & yield estimation
- Field sorting (ripe vs underripe vs overripe)
- Cherry transportation & time management
- Hygiene at farm and collection points
🧺 MODULE 3: Sorting & Pre-Processing
Learning Outcomes
- Prepare clean, defect-free cherries for processing
Topics
- Visual sorting
- Flotation techniques
- Density separation
- Impact of poor sorting on cup quality
- Quality control logs
⚗️ MODULE 4: Fermentation Science & Processing Methods
Learning Outcomes
- Control fermentation for flavor development
- Understand processing impact on sensory profile
Topics
- Coffee chemistry basics
- Microbiology of fermentation
- Fermentation variables (time, temperature, pH)
- Processing styles:
- Washed (Fully washed)
- Natural (Dry process)
- Honey / Pulped natural
- Anaerobic & experimental fermentations
- Defect prevention (over-fermentation, mold)
☀️ MODULE 5: Drying & Post-Harvest Handling
Learning Outcomes
- Achieve stable moisture content & shelf life
Topics
- Raised beds vs patio drying
- Turning schedules & airflow
- Target moisture levels (10–12%)
- Storage of parchment & green coffee
- Warehouse hygiene & pest prevention
👃 MODULE 6: Sensory Analysis & Coffee Cupping
Learning Outcomes
- Evaluate coffee quality professionally
- Link processing decisions to flavor
Topics
- Sensory physiology (taste & aroma)
- Cupping protocols (SCA-style)
- Fragrance, aroma, acidity, body, balance
- Defect identification
- Flavor wheel interpretation
- Sample roasting fundamentals
🌿 MODULE 7: Green Coffee – Varieties, Grades & Defects
Learning Outcomes
- Identify quality grades and market value
Topics
- Green coffee physical analysis
- Screen sizing & density
- Primary & secondary defects
- Variety vs terroir expression
- Cup score vs commercial grade
- Specialty vs commercial coffee
⚙️ MODULE 8: Milling & Grading
Learning Outcomes
- Prepare export-ready green coffee
Topics
- Hulling (parchment removal)
- Polishing & cleaning
- Gravity separation
- Color sorting
- Grading standards (Kenya AA, AB, PB, C, TT)
- Bagging & labeling
📦 MODULE 9: Export Preparation & Documentation
Learning Outcomes
- Comply with European import requirements
Topics
- Traceability systems
- Export contracts & Incoterms
- Packing materials (jute, GrainPro)
- Quality certificates
- Phytosanitary certificates
- Certificate of Origin
- Insurance & risk management
🚢 MODULE 10: Shipping Coffee to Europe – Step by Step
Step-by-Step Process
- Quality approval & contract signed
- Milling & final grading
- Bagging & labeling
- Export documentation preparation
- Port delivery (Mombasa)
- Container loading & sealing
- Sea freight to Europe
- Customs clearance at EU port
- Delivery to roaster/warehouse
Key European Requirements
- EU Food Safety Regulations
- Maximum Residue Levels (MRLs)
- Traceability (farm → lot → buyer)
- Sustainability & due diligence (EUDR readiness)
- Quality consistency
📜 MODULE 11: Sustainability, Ethics & Market Access
Topics
- Sustainable farm practices
- Climate-smart coffee
- Youth & women inclusion
- Direct trade models
- Value addition at origin (micro-roasting)
- Producer branding & storytelling
🎓 CERTIFICATION OUTCOMES
Graduates can qualify as:
- Coffee Farm Manager
- Post-Harvest Processing Technician
- Coffee Cupper & Quality Analyst
- Green Coffee Trader
- Export & Logistics Officer
🌍 WHY THIS CURRICULUM MATTERS
This curriculum repositions African coffee knowledge at the source, empowering farmers, youth, and cooperatives to control quality, value, and market access, rather than remaining price takers.
📘 DIPLOMA IN COFFEE FARM MANAGEMENT, POST-HARVEST PROCESSING & EXPORT SYSTEMS
🎓 PROGRAMME OBJECTIVES
Graduates will be able to:
- Professionally manage coffee farms for quality and sustainability
- Execute correct harvesting, processing, milling, and grading
- Conduct sensory analysis and green coffee evaluation
- Prepare export-ready coffee for European markets
- Understand EU regulatory, logistics, and sustainability requirements
| Page | Content |
|---|---|
| 1 | Programme Overview & Learning Outcomes |
| 2 | Coffee Value Chain Overview |
| 3–5 | Module 1: Farm Management (3 pages) |
| 6–7 | Module 2: Harvesting & Cherry Handling (2 pages) |
| 8–9 | Module 3: Sorting & Pre-Processing (2 pages) |
| 10–12 | Module 4: Fermentation & Processing Methods (3 pages) |
| 13–14 | Module 5: Drying & Post-Harvest Handling (2 pages) |
| 15–17 | Module 6: Sensory Analysis & Cupping (3 pages) |
| 18–19 | Module 7: Green Coffee Varieties & Defects (2 pages) |
| 20–22 | Module 8: Milling & Grading (3 pages) |
| 23–25 | Module 9: Export Preparation & Documentation (3 pages) |
| 26–28 | Module 10: Shipping Coffee to Europe (3 pages) |
| 29–30 | Module 11: EU Regulations & Sustainability (2 pages) |
| 31 | Industrial Attachment Guidelines |
| 32 | Assessment Methods |
| 33 | Certification & Career Pathways |
MODULE 1: COFFEE FARM MANAGEMENT (3 Pages)
Topic 1.1: Coffee Botany, Species & Varieties
Notes will cover:
- Origin of coffee as an African crop
- Coffee plant anatomy (roots, stem, leaves, flower, cherry)
- Comparison of Arabica vs Robusta
- Kenyan varieties (SL28, SL34, Ruiru 11, Batian)
- How genetics affect yield, disease resistance, and cup quality
- Importance of varietal selection under climate change
Topic 1.2: Nursery Establishment & Field Planting
Notes will cover:
- Seed selection and preparation
- Nursery site selection and shade management
- Potting, watering, and disease control
- Transplanting stages and spacing
- Early field establishment mistakes and corrections
Topic 1.3: Soil Management, Nutrition & Farm Records
Notes will cover:
- Soil testing and interpretation
- Macro and micronutrients for coffee
- Organic vs inorganic fertilization
- Mulching and moisture conservation
- Record keeping for traceability and compliance
MODULE 2: HARVESTING & CHERRY HANDLING (2 Pages)
Topic 2.1: Coffee Cherry Maturity & Selective Picking
Notes will cover:
- Cherry development stages
- Sugar accumulation and ripeness indicators
- Impact of poor harvesting on cup defects
- Training pickers for quality
Topic 2.2: Field Handling, Transport & Hygiene
Notes will cover:
- Time between harvest and processing
- Cherry collection systems
- Transport risks (fermentation, contamination)
- Hygiene standards at collection centers
MODULE 3: SORTING & PRE-PROCESSING (2 Pages)
Topic 3.1: Sorting Techniques & Quality Control
Notes will cover:
- Visual sorting principles
- Floatation and density separation
- Defect identification
- Record keeping for quality assurance
MODULE 4: FERMENTATION & PROCESSING METHODS (3 Pages)
Topic 4.1: Coffee Chemistry & Fermentation Science
Notes will cover:
- Sugars, acids, enzymes in coffee
- Microbial activity in fermentation
- Time, temperature, pH control
- Risks of over-fermentation
Topic 4.2: Washed, Natural & Honey Processes
Notes will cover:
- Step-by-step washed process
- Natural (dry) processing stages
- Honey and pulped natural variations
- Flavor outcomes of each method
Topic 4.3: Experimental & Anaerobic Processing
Notes will cover:
- Controlled fermentation
- Market demand for experimental coffees
- Risks vs rewards for producers
MODULE 5: DRYING & POST-HARVEST HANDLING (2 Pages)
Topic 5.1: Drying Methods & Moisture Control
Notes will cover:
- Raised beds vs patios
- Target moisture levels
- Use of moisture meters
- Mold and defect prevention
MODULE 6: SENSORY ANALYSIS & CUPPING (3 Pages)
Topic 6.1: Sensory Physiology & Flavor Perception
Notes will cover:
- Taste vs aroma
- Human sensory limits
- Bias control in cupping
Topic 6.2: Professional Cupping Protocols
Notes will cover:
- Sample roasting
- Brewing ratios
- Scoring systems
- Defect cups
Topic 6.3: Linking Processing to Flavor
Notes will cover:
- Cause-effect analysis
- Using cupping for farm decisions
MODULE 7: GREEN COFFEE VARIETIES & DEFECTS (2 Pages)
Topic 7.1: Physical Analysis & Defects
Notes will cover:
- Primary vs secondary defects
- Screen sizing
- Density and color analysis
MODULE 8: MILLING & GRADING (3 Pages)
Topic 8.1: Dry Milling Operations
Notes will cover:
- Hulling, polishing, cleaning
- Machinery overview
- Loss control
Topic 8.2: Grading Standards & Classification
Notes will cover:
- Kenya grades (AA, AB, PB, etc.)
- Specialty vs commercial grades
MODULE 9: EXPORT PREPARATION & DOCUMENTATION (3 Pages)
Topic 9.1: Export Readiness & Traceability
Notes will cover:
- Lot separation
- Labeling standards
- Buyer requirements
Topic 9.2: Export Documentation
Notes will cover:
- Phytosanitary certificate
- Certificate of Origin
- Insurance and contracts
MODULE 10: SHIPPING COFFEE TO EUROPE (3 Pages)
Topic 10.1: Step-by-Step Export Logistics
Notes will cover:
- Milling to port
- Container loading
- Risk management
Topic 10.2: European Import Requirements
Notes will cover:
- EU food safety laws
- MRLs
- EUDR compliance
MODULE 11: SUSTAINABILITY & MARKET ACCESS (2 Pages)
Topic 11.1: Sustainable Coffee Systems
Notes will cover:
- Climate-smart farming
- Youth & women inclusion
- Value addition at origin
📝 ASSESSMENT STRUCTURE
- Continuous Assessment: 40%
- Practical Exams: 30%
- Final Theory Exam: 30%
🏆 CERTIFICATION & CAREER PATHWAYS
Graduates qualify as:
- Coffee Farm Managers
- Processing Technicians
- Quality & Cupping Analysts
- Green Coffee Export Officers