Project Name : Kenya Coffee School Sustainability Project (K.C.S.S.P)

Coffee sustainability refers to the ability to produce coffee in a way that meets current demand without compromising the ability of future generations to meet their needs. Climate change poses a significant threat to coffee production, livelihoods for small holder farmers and Barista jobs which many are conducted by Baristas, and even more threat particularly to specialty coffee production, which requires specific growing conditions. Key challenges include ;

  1. Rising Temperatures: Higher temperatures can reduce yields, alter flavor profiles, and make certain regions unsuitable for coffee cultivation.
  2. Erratic Weather Patterns: Increased droughts, floods, and unpredictable rainfall disrupt growing cycles and increase the risk of crop failure.
  3. Pests and Diseases: Warmer climates facilitate the spread of pests like the coffee berry borer and diseases like coffee leaf rust.
  4. Loss of Biodiversity: Deforestation and monoculture farming reduce resilience to climate change and harm ecosystems.

How Baristas Can Protect Specialty Coffee

Kenya Coffee School is training baristas and Cooperatives that play a crucial role in promoting sustainability and protecting specialty coffee industry by ;

1. Advocate for Sustainable Sourcing

  • Choose Ethical Suppliers: Source coffee from roasters and importers who prioritize sustainability, fair trade, and direct relationships with farmers.
  • Promote Certifications: Highlight coffees with certifications like Rainforest Alliance, Organic, or Fair Trade, which ensure environmentally and socially responsible practices.
  • Educate Customers: Share the story behind the coffee, emphasizing the farmers’ efforts to combat climate change and adopt sustainable practices.

2. Reduce Waste in the Café

  • Minimize Coffee Waste: Measure doses accurately, repurpose used coffee grounds for composting or other uses, and avoid over-brewing.
  • Sustainable Packaging: Use biodegradable or reusable cups, lids, and packaging materials.
  • Energy Efficiency: Use energy-efficient equipment and encourage practices like turning off machines when not in use.

3. Support Climate-Resilient Coffee

  • Promote Shade-Grown Coffee: Shade-grown coffee preserves biodiversity, reduces deforestation, and helps sequester carbon.
  • Highlight Climate-Resilient Varietals: Serve and promote coffee made from disease-resistant and drought-tolerant varietals, such as F1 hybrids or Castillo.
  • Celebrate Regenerative Agriculture: Support farms that use regenerative practices like agroforestry, composting, and soil conservation.

4. Educate and Raise Awareness

  • Host Kenya Coffee School Workshops: Organize events to educate customers about the impact of climate change on coffee and how they can support sustainability by also working with the HORECA industry.
  • Collaborate with Roasters: Work with roasters to create campaigns or promotions that highlight sustainable coffee practices.
  • Use Social Media: Share information about sustainable coffee practices, certifications, and the importance of protecting specialty coffee.

5. Support Coffee Communities

  • Fundraising Initiatives: Organize events or donate a portion of sales to organizations that support coffee farmers in adapting to climate change.
  • Direct Trade Relationships: Encourage café and roasteries to build direct relationships with farmers, ensuring fair prices and long-term partnerships.
  • Promote Gender Equity: Support initiatives that empower women in coffee-growing communities, as they often play a critical role in sustainable farming – Kenya Coffee School has trained many youth and women on the vertical value chain since the year 2014.

6. Innovate and Adapt

  • Experiment with Alternative Brews: Explore and promote underutilized coffee species (e.g., Liberica or Excelsa) that may be more resilient to climate change. Encourage the use of Eco-pulpers and less carbon coffee roasteries by supporting innovation.
  • Reduce Water Usage: Use water-efficient brewing methods and educate customers about the water footprint of coffee.
  • Combat Food Waste: Create menu items that incorporate coffee byproducts, such as cascara (coffee cherry tea) or baked goods made with spent grounds.

7. Advocate for Systemic Change

  • Support Policy Initiatives: Advocate for policies that address climate change, protect forests, and support smallholder coffee farmers.
  • Collaborate with Industry Groups: Join or support organizations like the Kenya Coffee School that work on sustainability and climate resilience in the coffee industry through training and networking.
  • Push for Transparency: Encourage transparency in the supply chain to ensure farmers are paid fairly and sustainable practices are prioritized.

8. Lead by Example

  • Adopt Sustainable Practices: Implement eco-friendly practices in your café, such as composting, recycling, and using renewable energy.
  • Train Staff: Education about the importance of sustainability and how it can bridge the gap of poverty.
  • Inspire Customers: Use the KCS platform as a barista to inspire customers to make sustainable choices, both in their coffee consumption and beyond.

Conclusion

Kenya Coffee School trained Baristas are at the forefront of the coffee industry and have the power to influence both consumers and the broader supply chain. By advocating for sustainable practices, reducing waste, supporting farmers, and raising awareness about the challenges of climate change, and can help protect the future of specialty coffee. Every small action contributes to a more sustainable and resilient coffee industry.