Day 1 to 4: Introduction to Coffee (Diploma Level KCS)
1. How Coffee Was Discovered
The story of coffee begins in the highlands of Ethiopia around the 9th century. According to legend, a goat herder named Kaldi noticed that his goats became unusually energetic after eating the red cherries of a wild shrub. Curious, he tried the berries himself and experienced the stimulating effects.
Monks in a nearby monastery began using the cherries to stay awake during prayers, and from there, coffee slowly spread across Arabia, North Africa, and Europe, eventually becoming a global beverage.
Today, coffee is the second most traded commodity in the world, after oil — touching the lives of more than 125 million people in farming, processing, trading, and consumption.
2. Coffee Farming & Green Coffee Module
At KCS, students explore the journey from seed to green bean — the foundation of all coffee training.
Key Learning Areas:
- Coffee Botany & Varieties: Arabica, Robusta, Liberica & emerging hybrids
- Coffee Farming Practices: nursery preparation, planting, shade management
- Harvesting Techniques: selective picking vs strip picking
- Post-Harvest Processing:
- Washed (wet) process – clean, bright, fruity flavors
- Natural (dry) process – heavy, winey, and bold flavors
- Honey/pulped natural – balanced sweetness and body
- Drying & Storage: moisture control, defects, and preservation of quality
- Grading & Export Standards: size, weight, and cupping evaluation
This module equips learners to understand green coffee quality, setting the stage for roasting, cupping, and barista training.
3. Introduction to Coffee Processing
Coffee processing determines much of the flavor profile in the cup. Students learn both traditional methods and innovative experimental techniques.
- Fermentation Science (microbiology in coffee)
- Carbonic Maceration (wine-inspired processing)
- Anaerobic Fermentation (oxygen-free environment)
- Honey & Hybrid Methods (balancing efficiency & flavor complexity)
*Understanding processing helps baristas, roasters, and farmers speak the same language about quality and flavor development.
4. Regenerative Coffee & Biodiversity
As climate change and deforestation threaten coffee, regenerative agriculture is reshaping the industry. This section teaches students how coffee farming can support ecosystem health instead of degrading it.
Key Practices:
- Agroforestry – planting coffee under shade trees to mimic natural forests
- Soil Regeneration – composting, organic mulching, reducing chemicals
- Water Conservation – eco-pulpers, wastewater recycling, efficient irrigation
- Biodiversity Integration – beekeeping, intercropping (bananas, avocados, macadamia)
- Climate Resilience – developing resistant varieties, adaptive farming practices
Students learn that coffee is not just a crop but part of a living ecosystem. Sustainable farming safeguards farmers’ livelihoods, local communities, and global biodiversity.
Learning Impact (Module Summary)
By the end of this module, students will be able to:
✔ Explain the origin & history of coffee
✔ Identify different coffee species & farming systems
✔ Describe the main processing methods and their impact on flavor
✔ Evaluate green coffee quality and understand trade standards
✔ Apply principles of regenerative coffee farming & biodiversity conservation