From Pollenzo to Murang’a: Alfred Gitau Mwaura’s Journey to Elevate Kenyan Coffee :
The Visionary: Alfred Gitau Mwaura
Alfred Gitau Mwaura grew up in the lush highlands of Murang’a, Kenya, where coffee farming was more than just an industry—it was a way of life. His family, like many others, depended on coffee for their livelihood, yet they struggled to earn fair prices for their labor. Despite Kenya producing some of the world’s finest coffee beans, Alfred noticed a painful disconnect: while international brands profited immensely from Kenyan coffee, the farmers themselves remained trapped in cycles of poverty.
The Italian Awakening
Determined to understand the global coffee value chain, Alfred pursued a degree at the University of Gastronomic Sciences in Pollenzo, Italy, a prestigious institution founded by the Slow Food movement. There, he immersed himself in the art of gastronomy, sustainable agriculture, and the cultural significance of food and coffee. His studies took him deeper into the world of specialty coffee, and he later trained with Lavazza in Torino, one of the most renowned coffee companies in the world.
In Italy, Alfred witnessed how coffee was celebrated—not just as a commodity, but as a craft, a culture, and a connector of people. He saw how Italian baristas and roasters commanded respect and fair wages for their expertise, while Kenyan farmers and Youth — despite producing superior beans—were often reduced to mere suppliers in an unequal system.
The Burning Question: Why Not Kenya?
Alfred asked himself: Why can’t Kenya, a country with such rich coffee heritage, have its own world-class coffee education system? Why should our baristas and farmers remain at the mercy of foreign middlemen? He realized that the missing link was knowledge. While Kenya had the raw talent and exceptional coffee, it lacked structured training in roasting, brewing, barista skills, and business sustainability.
The Birth of Kenya Coffee School
Driven by a fierce desire to empower his people, Alfred returned to Kenya with a mission: to create a premier coffee education hub that would transform the industry from within. In 2015, he founded Kenya Coffee School, a first-of-its-kind institution dedicated to:
- Barista & Coffee Roasting Excellence – Training Kenyans to master the craft and ensuring that the Kenyan Youth in the Coffee could compete globally.
- Farmers Empowerment – Teaching smallholder farmers about specialty coffee, sustainable practices, and direct trade.
- Kenyan Coffee Culture – Shifting the narrative so that Kenyans could appreciate and demand high-quality local coffee, not just export it (Boost Local Consuption ).
- Global Recognition – Positioning Kenya not just as a producer, but as a leader in coffee innovation and education as well as certification. (Kenya Coffee School owns – ‘Knowledge of Coffee Skills’ KCS Certification
The Motivation: A Just & Sustainable Coffee Future
Alfred’s motivation was never just about profit—it was about justice, pride, and legacy. He wants to:
- Break the cycle of exploitation in the coffee industry by giving farmers and baristas the tools to control their own destiny.
- Put Kenya on the map as a coffee education powerhouse, just as Italy and Colombia are.
- Inspire a new generation of coffee entrepreneurs who see coffee not just as a crop, but as a craft, a culture, and a career.
The Legacy
Today, Kenya Coffee School is more than just a training center—it’s a movement. Graduates have gone on to open successful coffee shops, compete in international barista championships, and negotiate better prices for their farms. Alfred’s dream is that one day, when the world thinks of great coffee, they won’t just think of Italian espresso or Colombian beans—they’ll think of Kenya, and the people who made it possible.
“Coffee is our heritage. It’s time we own it.” — Alfred Gitau Mwaura