Kenya Coffee School — Green Coffee Module Training

About the Programme

Where Green Coffee Expertise Begins

The Kenya Coffee School Green Coffee Module is an intensive, hands-on training programme designed for Q Graders, exporters, buying agents, cooperative managers, and origin professionals who require deep technical knowledge of green coffee evaluation and classification.

Rooted in the Kenyan Coffee Board's classification standards and aligned with SCA protocols, the curriculum spans the full green coffee journey — from agricultural practices and cherry maturity to export grading, cupping analysis, and international trade compliance.

Nairobi

Campus Location

Quarterly

Intake Cohorts

Certified

Qualification

AA Grade

SCA Protocol

Washed Process

Q Grader Ready

Curriculum Overview

The 12 Core Modules of Green Coffee Training

Each module builds practical competency in a critical domain of green coffee knowledge, combining theory with hands-on laboratory sessions.

🌱

Coffee Botany & Agronomy

Understanding the Coffea plant, varietal genetics, and the relationship between agronomy and cup quality.

Coffea arabica vs. canephora
Kenya SL-28 & SL-34 varietals
Soil, altitude & microclimate
Phenology & cherry development

🍒

Cherry Maturity & Harvesting

Evaluating harvest readiness, selective picking standards, and the impact of maturity on green quality.

Brix refractometry testing
Selective vs. strip picking
Float density analysis
Overripe & underripe detection

🏭

Wet Mill Operations

Complete workflow of the Kenyan wet mill — pulping, fermentation, washing, and drying on raised beds.

Pulping & mucilage removal
Fermentation monitoring (pH/time)
Channel washing & soaking
Raised bed drying protocols

⚖️

Green Coffee Classification

The Kenya Coffee Board grading system — screen sizes, density, moisture and the AA–T spectrum.

Screen sizing (16–20)
Kenya AA, A, AB, B, C grading
E (Elephant bean) & TT, T grades
Moisture & water activity

🔬

Defect Analysis & Quantification

SCA Primary and Secondary defect identification — physical inspection, sorting protocols, and defect-to-cup correlations.

Primary vs. secondary defects
300g sample analysis
Full black, full sour, insect damage
Defect count → Grade classification

🫙

Moisture & Water Activity

Instruments, methods, and standards for measuring green coffee moisture and understanding shelf-life implications.

Capacitance & conductance meters
10–12.5% acceptable range
Water activity (aw) 0.55–0.70
Grain Pro & GrainSafe storage

☕

Green Coffee Cupping

SCA cupping protocol applied to green coffee evaluation — fragrance, aroma, taste, and the 100-point scoring system.

SCA cupping form & methodology
Fragrance vs. aroma distinction
10-attribute scoring
Specialty vs. commercial threshold

🌊

Processing Methods Deep Dive

Washed, natural, honey and experimental fermentation methods — how process design shapes the final cup.

Fully washed (Kenya double-soak)
Natural & honey process science
Anaerobic fermentation variables
Carbonic maceration protocols

🏔️

Kenya Origins & Terroir

Detailed study of Kenya's major coffee-producing regions, altitude profiles, and their characteristic cup profiles.

Nyeri, Kirinyaga, Murang'a, Embu
Altitude & soil impact
Cooperative vs. estate models
Origin traceability documentation

📦

Dry Milling & Export Prep

Post-processing at the dry mill — hulling, polishing, density sorting, and export-grade preparation.

Hulling & polishing operations
Density & colour sorting
Jute & GrainPro export bagging
60kg lot sampling protocols

📜

Kenya Auction System (NCBA)

How the Nairobi Coffee Exchange operates — licensing, lot cataloguing, tasting weeks, and bidding dynamics.

Marketing agent licensing
Liquoring & pre-auction cupping
Bidding, invoicing & outturn reports
Direct trade vs. auction routes

🌐

Green Coffee Trade & Compliance

International green coffee contracts, documentation, phytosanitary requirements, and sustainability certifications.

ICO & ECF contract types
Phytosanitary & KEBS compliance
Organic, RFA, UTZ certifications
Carbon footprint & traceability

Module 04 — In Focus

Kenya Green Coffee Grading System

Kenya employs one of Africa's most detailed green coffee classification systems, based primarily on screen size, density, and defect counts — administered by the Kenya Coffee Board (KCB) and traded through the Nairobi Coffee Exchange.

Grade	Screen Size	Bean Description	Defect Allowance	Cup Potential	Typical Price Premium
AA	Screen 18 & above (≥7.2mm)	Largest, densest beans with highest screen retention	0–3 primary defects / 300g	Specialty (85–92 pts)	+30–50% above base
A	Screen 17–18 (≥6.8mm)	Large, uniform beans slightly below AA	0–5 primary defects / 300g	Specialty (82–88 pts)	+15–25% above base
AB	Screen 15–16 (6.0–6.8mm)	Blend of A (screen 16) and B (screen 15) — most exported volume	0–8 primary defects / 300g	Premium commercial (78–84 pts)	Base reference grade
B	Screen 14–15 (5.6–6.0mm)	Smaller screen, lower density than AB	0–12 primary defects / 300g	Commercial (75–80 pts)	−5 to −10%
C	Below screen 14 (<5.6mm)	Smaller, lighter beans; local/commercial trade	Up to 20 primary defects	Commercial (70–76 pts)	−20 to −35%
E (Elephant)	Screen 20+ (≥8.0mm)	Peaberry-adjacent; fused or extra-large mutant beans	0–5 primary defects / 300g	Specialty niche (80–86 pts)	Niche / collector premium
TT / T	Light beans / chaff	TT = light density beans removed by aspiration; T = below screen 10	High defect tolerance	Local / commercial	Deep discount

Grading Instruments Used

Sieves (screens 10–20), precision scales, moisture meters (Kett), colour sorters, density tables, and standardised 300g sample trays.

Regulatory Body

Kenya Coffee Board (KCB) and Nairobi Coffee Exchange (NCE/NCBA) enforce grading standards. All export lots are independently re-graded before shipment.

Outturn Analysis

Every lot includes an outturn report detailing grade distribution, moisture content, defect count per 300g, and liquor (cup) score from pre-auction tasting.

Module 08 — In Focus

Coffee Processing Methods & Their Impact

Processing method is one of the most significant determinants of a coffee's final flavour profile. This module provides deep technical knowledge of each method with hands-on comparative cupping sessions.

💧

Fully Washed

Wet Process · Kenya Double Soak

The dominant Kenyan method. Cherries are pulped, fermented 24–72 hours to break down mucilage, washed in channels, soaked in clean water (the Kenyan innovation), then dried on raised beds. Produces the quintessential bright, clean, high-acid Kenyan profile.

Blackcurrant Tomato Citric Brightness Complex Acidity Clean Finish

☀️

Natural / Dry Process

Sundried · Whole Cherry

Whole cherries are dried intact on raised beds for 3–6 weeks. Fruit sugars and fermentation impart intense fruity sweetness. Increasingly used in Kenya for micro-lots targeting international natural-process enthusiasts.

Blueberry Wine Tropical Fruit Heavy Body Fermented Notes

🍯

Honey Process

Pulped Natural · Yellow/Red/Black

Cherries are pulped but varying amounts of mucilage are left on the bean (yellow=20%, red=50%, black=100%) and dried. Bridges washed and natural — offering sweetness without fermented intensity. Rare in Kenya, growing in specialty segments.

Stone Fruit Brown Sugar Caramel Balanced Acidity Silky Body

⚗️

Anaerobic Fermentation

Experimental · Sealed Tank

Cherries or parchment are fermented in sealed, oxygen-free tanks — controlling CO₂ pressure, temperature and time. Produces highly distinctive, often intense cup profiles. Increasingly prominent at Kenyan micro-lot competition lots.

Lactic Ferment Passionfruit Herbal High Complexity Wine-like

🌀

Carbonic Maceration

Borrowed from Winemaking

Whole cherries ferment inside sealed CO₂-purged tanks — intracellular fermentation occurs before conventional processing. Produces extremely bright, fruit-forward, complex profiles. Advanced experimental technique taught in the module's extension unit.

Cherry Liqueur Raspberry Florals Effervescent Vivid Fruit

Module 05 — In Focus

Green Coffee Defect Identification

Defect analysis is a core grading competency. The SCA Green Coffee Classification System defines primary and secondary defects in 300g samples, with direct correlation to cup quality.

● Primary Defects (Category 1)

Severely impact cup quality. Each defect has a defined "full defect equivalent." Specialty grade allows 0 primary defects in 300g sample.

◐ Secondary Defects (Category 2)

Lesser impact. Multiple secondary defects equal one primary equivalent. Specialty grade allows max 5 secondary defects in 300g.

● Primary Defect

Full Black Bean

Over-fermented or dead bean. One bean = one full defect. Causes severe phenolic, putrid cup taint.

● Primary Defect

Full Sour Bean

Severely fermented bean with brown/reddish interior. Causes sour, vinegary, onion cup defects.

● Primary Defect

Dried Cherry / Pod

Undried fruit remaining on bean. 1 cherry = 1 full defect. Fermented, earthy cup impact.

● Primary Defect

Fungus-Damaged

Ochratoxin-producing mould visible on bean surface. 1 bean = 1 defect. Musty, mouldy cup.

● Primary Defect

Severe Insect Damage

Coffee Berry Borer (CBB) with ≥3 holes. 5 beans = 1 defect. Chemical, woody cup off-notes.

◐ Secondary Defect

Partial Black Bean

Partially fermented. 3 beans = 1 full defect. Milder phenolic cup impact.

◐ Secondary Defect

Partial Sour Bean

Partial fermentation. 3 beans = 1 full defect. Slight sourness, reduced sweetness.

◐ Secondary Defect

Floater Bean

Low density bean. 5 beans = 1 defect. Baked, empty, papery cup notes.

◐ Secondary Defect

Immature / Unripe

Green, underdeveloped bean. 5 beans = 1 defect. Astringent, grassy cup.

◐ Secondary Defect

Withered Bean

Wrinkled from moisture loss. 5 beans = 1 defect. Flat, thin body.

◐ Secondary Defect

Shell / Elephant Ear

Separated hull portion. 5 beans = 1 defect. Roast inconsistency.

◐ Secondary Defect

Broken / Cut / Chipped

Mechanical damage during processing. 5 = 1 defect. Over-extraction risk in cup.

Module 07 — In Focus

Green Coffee Sensory Evaluation

Cupping is the universal language of green coffee trade. This interactive module uses the SCA cupping protocol and builds calibrated sensory vocabulary aligned with the World Coffee Research Sensory Lexicon.

▸ SCA Cupping Form — Interactive Demo

Total Score

–

▸ Flavour Wheel — Tap to explore

Fruity

Blackcurrant Tomato Lemon Grapefruit Passionfruit Blueberry Malic

Floral

Jasmine Rose Hip Elderflower Chamomile

Nutty & Sweet

Brown Sugar Caramel Almond Hazelnut Honey Molasses

Earthy & Spice

Dark Chocolate Cedar Tobacco Black Pepper Clove Leather

Module 09 — In Focus

Kenya's Major Coffee Origin Regions

Kenya's geography produces extraordinary diversity — Mount Kenya's volcanic soils, the Aberdare ranges, and distinct microclimates create signature cup profiles unique to each region.

Central Kenya

Nyeri

Mount Kenya foothills — iconic AA territory

World-renowned for intense blackcurrant, tomato, and citric complexity. Rich red volcanic loam soils. Producers include Othaya, Tetu, and Mathira cooperatives.

▲ Altitude: 1,600 – 2,200 m

Central Kenya

Kirinyaga

Eastern Mount Kenya slopes

Gichatha-ini, Karimikui and Barichu known for full-bodied, complex lots with bergamot and currant notes. Among the highest scored Kenyan lots at international auctions.

▲ Altitude: 1,500 – 2,100 m

Central Kenya

Murang'a

Southern Mount Kenya flanks

Gatuya, Kamwangi and Ithima factories produce bright, clean cups with stone fruit and lemon character. Slightly lower altitude than Nyeri reduces intensity.

▲ Altitude: 1,300 – 1,900 m

Eastern Kenya

Embu

South-east Mount Kenya

Kibugu and Kathangiri cooperatives. Fertile volcanic soils, consistent rainfall. Cups show blackcurrant and rich sweetness, slightly lower acidity than Nyeri.

▲ Altitude: 1,300 – 1,800 m

Rift Valley

Nakuru / Kericho

Western Rift highlands

Emerging specialty region. Rich red soils, heavy rainfall. Estate-dominant model. Cups show milder blackcurrant with floral notes and softer acidity profile.

▲ Altitude: 1,800 – 2,300 m

Western Kenya

Kisii / Nyamira

South-western highlands

High rainfall and deep red soils. Arabica production growing in specialty focus. Cup profiles tend toward tropical fruit and cocoa with moderate acidity.

▲ Altitude: 1,600 – 2,000 m

Eastern Kenya

Meru / Tharaka-Nithi

North-east Mount Kenya

Igembe and Tigania regions growing in prominence. Distinctive bright cups with citrus brightness and herbal notes. Often AA grade from high-altitude farms.

▲ Altitude: 1,400 – 2,000 m

Coastal / Other

Machakos / Makueni

South-eastern drylands

Semi-arid conditions produce lower-acid, fuller-bodied cups. Muugi and Ikutha cooperatives. Gaining recognition for natural-process experimental lots.

▲ Altitude: 1,000 – 1,500 m

Enrolment

Choose Your Learning Path

All programmes are delivered in Nairobi with optional farm-visit immersion days in Nyeri and Kirinyaga.

Foundation

Green Coffee Essentials

KES 45,000

5-day intensive

Modules 1–6 (Classification Focus)
Green coffee physical analysis lab
Defect identification practicals
2 comparative cupping sessions
Moisture & water activity testing
KCS Foundation Certificate

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Professional

Full Green Coffee Module

KES 95,000

10-day comprehensive

All 12 core modules
Wet mill & dry mill field visits
SCA-protocol cupping certification prep
Nairobi Coffee Exchange observer day
Processing method comparatives
Origin sensory triangulation exercises
KCS Professional Certificate
Alumni network access

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Advanced

Q Grader Pathway

KES 165,000

18-day + exam prep

Full Professional programme
Olfaction & sensory calibration training
CQI Q Grader exam preparation
Arabica cupping form mastery
Green grading exam simulation
Origin visit (Nyeri/Kirinyaga)
1-year mentorship access
Priority placement support

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      NEXT INTAKE · SEPTEMBER 2026 · NAIROBI, KENYA  |  APPLICATIONS OPEN
    