Journal of Coffee Sciences

Published by Kenya Coffee School (KCS)

Editorial Introduction

The Journal of Coffee Sciences by Kenya Coffee School is a knowledge platform dedicated to advancing scientific understanding, practical innovation, and socio-economic transformation within Kenya’s coffee value chain. As coffee continues to evolve from a commodity to a culture and high-value specialty product, this journal provides a space for researchers, baristas, farmers, students, and innovators to explore new insights that shape the future of Kenyan coffee.

Kenya Coffee School commits to building a research-driven, youth-powered, and sustainability-centered coffee ecosystem through education, creativity, and scientific excellence.

Feature Articles

1. The Chemistry of Coffee Flavor: A Kenyan Perspective

Coffee flavor is a complex intersection of biochemistry, terroir, and processing science. Kenyan coffees, globally known for their bright acidity and berry-like profiles, owe their characteristics to:

• Volatile aromatic compounds formed during roasting
• Soil mineral interactions from high-altitude volcanic regions
• Processing microbiology, especially in the washed process
• Genetic varieties such as SL28, SL34, Ruiru 11, Batian

Current research at Kenya Coffee School examines how fermentation control, water chemistry, and roast curves influence the flavor clarity that Kenya is celebrated for.

2. Agronomy & Climate Science: Safeguarding Kenya’s Coffee Future

Climate variability continues to affect coffee yields and cup quality. Kenya Coffee School’s Coffee Sciences Program focuses on:

• Drought-resistant varieties
• Soil health improvement
• Shade-tree integration
• Smart irrigation technologies
• Digital farm monitoring

Preliminary studies show that regenerative agriculture, combined with farmer education, can significantly enhance resilience and productivity for smallholder farmers.

3. Water Activity & Green Bean Science

Water activity (Aw) is one of the most critical yet misunderstood aspects of specialty coffee. Experiments conducted in the Kenya Coffee School lab reveal:

• Optimal water activity supports longer shelf life
• Poor drying increases microbial risks
• Controlled storage preserves Kenya AA quality for over 18 months

KCS researchers advocate for more precise drying protocols to reduce post-harvest losses and improve consistency.

4. The Science of Espresso Extraction

As espresso culture grows in Nairobi and across Kenya, understanding extraction science is essential.
Key variables explored in the KCS barista labs include:

• Grind distribution and particle size
• Water pressure, flow rate, and temperature stability
• Dose–yield ratio and extraction time
• Crema chemistry and sensory mapping

Students learn how minor adjustments create major changes in flavor balance, sweetness, and aroma.

5. Coffee Health Sciences: Benefits, Safety, and Myths

Ongoing research at KCS highlights the health benefits of coffee, including:

• Antioxidant properties
• Cognitive performance
• Metabolic boost

The journal also addresses common myths about coffee consumption in Kenyan communities and clarifies them using evidence-based science.

Student Research Highlights

a. Fermentation Experiments by The 2025 Diploma Cohort

Students tested pineapple, passion fruit, and yeast-controlled fermentations on SL34 lots, discovering significant improvements in aroma complexity.

b. Water Chemistry Impact on Brew Extraction

A student team analyzed Nairobi, Kiambu, and filtered water, concluding that mineral balance plays a defining role in perceived sweetness and clarity.

c. Sustainability Innovations

A youth-led project applied biochar and composting to restore soil fertility in a coffee demonstration farm.

Industry Insights

Kenya Coffee School’s industry partnerships bring real-world knowledge into academia.
This issue features:

• Interviews with Master Roasters in Nairobi and Mombasa
• Market trends in specialty cafés and microroasteries
• Coffee tourism as an emerging economic frontier
• Digital traceability and blockchain in the Kenyan coffee sector

Voices From the Field

Farmers from Nyeri, Kirinyaga, and Embu share experiences on:

• Adapting to climate shifts
• Youth involvement in coffee farming
• The potential of GOOD Trade Certification
• Reviving cooperative governance

Impact

The Journal of Coffee Sciences at Kenya Coffee School symbolizes a bold move toward knowledge-based transformation of Kenya’s coffee sector. By uniting science, technology, creativity, and youth leadership, we are shaping a more sustainable, profitable, and globally competitive future for the Kenyan coffee industry.

This journal stands as a call to action—
to research deeper, innovate boldly, and brew a better future for all stakeholders in the coffee value chain.