Page Unit Title Key Learning Objectives & Content Focus P1 Program Introduction & G4T Welcome, Program Philosophy (Competency-Based Learning/TVET). The G4T (Good Trade Certification): Principles, difference from traditional certifications (Fairtrade 2.0). P2 The Coffee Value Chain: An Ecological View Mapping the chain (Farm to Cup), resource inputs (water, energy, land). Identifying ecological hotspots and areas for restorative intervention. P3 Global Environmental & Climate Crises The UNEA Context: Global agreements and goals. Climate impacts on agriculture (specifically in East Africa). The concept of Planetary Boundaries. P4 Climate Change & Kenyan Coffee Specific vulnerability of Coffea arabica (SL28/34) to drought, pests, and disease. Introduction to Climate-Smart Agriculture (CSA) frameworks. P5 The Restoration Economy Defining Ecological Restoration (UN Decade of Restoration). Economic justification for restoration: reduced input costs, ecosystem service valuation. P6 Introduction to Biodiversity in Coffee The importance of agrobiodiversity vs. monoculture. Impact of shade trees on microclimate, pest control, and soil health. P7 The Greener Economy & Green Jobs Defining the ‘Greener Economy.’ Introduction to Green Jobs creation across the coffee value chain (farmer, processor, barista, auditor). Module 2: Regenerative Agriculture & Varietal Resilience (Pages 8-15) (The Core of Land Stewardship & Natural Preservation) Page Unit Title Key Learning Objectives & Content Focus — — — P8 Principles of Regenerative Agriculture The 5 core principles: Minimal soil disturbance (no-till), Maximize crop diversity, Continuous soil cover (mulching), Keeping living roots, Integration of livestock/biomass. P9 Soil Health & Carbon Sequestration Understanding soil microbiome, aggregate stability, and organic matter content. Practical measurement of soil carbon and techniques for carbon farming. P10 Composting & Bio-Fertilizers On-farm production of high-quality compost using coffee pulp and parchment. Techniques for creating bio-pesticides and foliar feeds to replace synthetic inputs. P11 Water Management & Conservation Water harvesting (swales, terraces, retention ponds). Efficient micro-irrigation systems. Responsible water use at the wet mill (Pulping, Fermentation, Washing). P12 Agroforestry & Companion Planting Design principles for multi-strata coffee farms (coffee, shade, timber, fruit). Selection of appropriate leguminous shade trees (e.g., Grevillea, Macadamia). P13 SL28/34: History, Profile, and Vulnerability Deep dive into the classic Kenyan varieties (SL28/34): their distinct genetic profile and highly valued cup characteristics (acidity, complexity). Susceptibility to Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD). P14 Seed Saving for Varietal Preservation Techniques for selecting parent trees (phenotypic selection for resilience). Practical steps for harvesting, pulping, washing, and storing coffee seeds (germination viability and moisture content). P15 Natural Resilience vs. GMOs Ethical and ecological arguments for creating natural resilience through diversified genetics, agroecology, and ecosystem health. Critical evaluation of Genetic Modified Organisms (GMOs) in the agri-food system. Module 3: Circular Economy & Valorization (Pages 16-23) (Maximizing Value, Minimizing Waste) Page Unit Title Key Learning Objectives & Content Focus — — — P16 Introduction to Circular Economy (CE) Principles (Design out Waste, Keep Products in Use, Regenerate Natural Systems). Applying the CE model to the coffee sector (farm, mill, café). P17 Valorization & Waste-to-Wealth Defining Valorization (creating value from by-products). Identifying high-potential coffee waste streams (pulp, spent grounds, effluent). P18 Cascara Production & Standards Safe, food-grade processing and drying of coffee cherry pulp (Cascara). Quality control, market standards, and regulatory challenges (G4T standards). P19 Spent Grounds Valorization Converting spent coffee grounds (SCG) into commercially viable products: bio-briquettes (fuel), mushroom cultivation substrate, cosmetics (scrubs). P20 Coffee Effluent Treatment & Biogas Best practices for treating wastewater from washing stations (wet mills). Introduction to simple biogas digester systems for energy generation. P21 Cooperative FCS Collaboration for CE Strategies for implementing centralized waste processing at the FCS level (e.g., large-scale composting or bio-solution facilities). Good Governance for CE projects. P22 Packaging & Logistics Circularity Transitioning to biodegradable/compostable packaging. Optimizing logistics and transportation to reduce the carbon footprint of the supply chain. P23 Case Studies in Coffee Valorization Reviewing successful global and local examples (e.g., coffee oil extraction, bio-plastics from pulp). Entrepreneurial idea generation. Module 4: Agri-Food Systems, Policy & Collaboration (Pages 24-28) (The Systems Thinking Approach) Page Unit Title Key Learning Objectives & Content Focus — — — P24 Evaluation of Agri-Food Systems Critical analysis of current global and national agri-food systems. Identifying perverse incentives that favour chemical-intensive monoculture. P25 Greener Supply Chain Management Designing and auditing a G4T-compliant supply chain that prioritizes ecological and social metrics (traceability, living income, biodiversity protection). P26 Higher Education & Research Collaboration Strategies for partnership with KCS-OU and universities for applied research (e.g., testing local bio-pesticides, in situ seed preservation). P27 UNEA & Policy Advocacy Understanding the process of policy influence. Engaging in local and national forums to advocate for policies supporting regenerative coffee subsidies and carbon credit schemes for smallholders. P28 Digital Tools for Transparency & G4T Introduction to digital traceability tools (e.g., blockchain) to ensure provenance, impact metrics, and premium price transparency for the G4T standard. Module 5: Barista Mtaani: Restoration Brewing & Competency (Pages 29-33) (From Farm Story to Cup Experience) Page Unit Title Key Learning Objectives & Content Focus — — — P29 Barista Mtaani Skills Refresher (G4T Standard) Advanced espresso calibration, milk theory, and workflow management (speed, efficiency, consistency). P30 Sustainable Café Operations Zero-Waste Bar design (composting, energy-efficient equipment). Sourcing sustainable local products (milk, sugar, snacks). Responsible disposal. P31 Brewing the Story of Restoration Training the Barista as an Ambassador of Regeneration. Communicating the SL28/34 preservation story, the climate-resilience efforts, and G4T impact to the customer. P32 Green Entrepreneurship & Livelihoods Developing a business plan for a Regenerative Coffee Kiosk/Café model (financial projections, social and environmental impact KPIs). P33 G4T Certification: Final Project & Assessment Practical demonstration of Barista competence (espresso, brew, service). Submission and defense of the Final Restoration Project (a plan for a farm, wet mill, or café focusing on regenerative and circular practices).
Written by Alfred Gitau Mwaura of kenya coffee school
https://kenyacoffeeschool.golearn.co.ke
