Classes, Courses

SCA Roasting Foundation

SCA Roasting fondation

SCA ROASTING FOUNDATION in NAIROBI
at Coffee Plaza
SCA Education
.
.
.
7/8 December
ROASTING foundation
SCA Education
Learn the professional basic skills to roast coffee
.
.
.
6 people maximum
Course with SCA certification
Ksh5000
Course without SCA certification
Ksh2500
.
.
.
Contact, booking and info
KaribuKahawaCamps@gmail.com –
+254798569857 –
Mpesa 0798569857
.
.
.
Last day to enroll:
5th of December

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Classes, Courses

SCA Brewing Intermediate in Nairobi

SCA Brewing Intermediate

SCA BREWING INTERMEDIATE in NAIROBI
at Coffee Plaza
SCA Education
.
.
.
3/4/5 December
BREWING intermediate
SCA Education
Learn the professional skills to brew a great cup of coffee
.
.
.
10 people maximum
Course with SCA certification Ksh15000
Course without SCA certification Ksh7500
.
.
.
Contact, booking and info
KaribuKahawaCamps@gmail.com – +254798569857 –
Mpesa 0798569857
.
.
.
Last day to enroll:
30th of November

Classes, Courses

SCA Training week in Kampala

SENSORY SKILLS, GREEN COFFEE, BREWING in KAMPALA
Intense SCA Education
2 Certificates per courses.
.
.
.
11th to 12th December
SENSORY SKILLS
SCA Education
Learn and Understand the science behind cupping
.
.
.
13th to 15th December
GREEN COFFEE
SCA Education
Learn what is coffee from farm to export.
.
.
.
17th to 19th to December
BREWING
SCA Education
Learn the professional skills to brew a great cup of coffee
.
.
.
.
14 people maximum per course.
2 certificates for each course.
Ush 229,300 per person/ per course.
.
.
.
Contact, booking and info
KaribuKahawaCamps@gmail.com
+254798569857
+256705922197
.
.
Last day to enroll: 30th of November!
Be fast! Only 14 persons per courses.

Classes, Courses

SCA Sensory Skills and Green Coffee foundation

SCA SENSORY SKILLS foundation
SCA GREEN COFFEE foundation
Coffee Plaza – First Floor


12th all day to 13th November morning
SENSORY SKILLS
SCA Education
Learn and Understand the science behind cupping
.
.
.
13th afternoon to 14th November all day
GREEN COFFEE
SCA Education
Learn what is coffee from farm to export.
.
.
.
6 people maximum per course.
1 Karibu Kahawa Camps certificates for each course.
With SCA certification Ksh5000 per course
Without SCA certification Ksh2500 per course

Place: Coffee Plaza – First floor
Contact, booking and info: KaribuKahawaCamps@gmail.com / +254798569857
Mpesa +254798569857
.
.
Last day to enroll: 11th of November!
Be fast! Only 6 persons per courses.

Courses

Barista Training and SCA Education for hospitality in Kenya

Group training for hospitality

Group training for hospitality.
  • Each group should have minimum 5 students and max 10 (1 extra days might be added for group from 7 to 10 people)
  • Fees will be of Ksh25000/per group/day + SCA certification (Optional ONLY for foundation level)
  • Any Intermediate and Professional level course will be done with the SCA certification.
  • A 3 months periods should be observed between Intermediate and Professional level.
  • Intermediate certification is needed to access Professional level.
SCA Foundation Level / Introduction to coffee
  • 2 days
SCA Intermediate Level 
  • Brewing:3 days
  • Barista skills: 3 days
  • Green coffee: 4 days
  • Sensory skills: 4 days
SCA Professional level
  • Brewing: 4 days
  • Barista skills: 4 days
  • Green Coffee: 5 days
  • Sensory Skills: 5 days
 
SCA certification Fee (for East African resident students only)
  • Introduction to Coffee: Ksh15000
  • Foundation: Ksh15000
  • Intermediate: Ksh25000
  • Professional: Ksh35000
To know about the advantages of getting an SCA membership, watch this video
Then go SCA.coffee  to subscribe.

 

Contact KaribuKahawaCamps@gmail.com for more info.

Classes, Courses

Harvesting & Post Harvesting Practices (Green Coffee Guide)

Harvesting & Post Harvesting Practices

  • Harvesting and coffee processing are very crucial towards the final quality of the coffee beans which in the end determines the price paid for the coffee.
  • Good quality can be made in the field and the same can be destroyed during processing.

 

Harvesting

Practices to be observed during harvesting:

  • Pick when the coffee is just all round red-ripe cherry. Green berries should not be picked as they contribute to poor quality grades and they are also low in weight so it’s a loss to the farmer.
  • Use clean harvesting equipment during harvest.
  • Avoid harvesting of diseased, insect infested, green, over ripe and under ripe berries.
  • Keep the harvested cherry under shade to protect from intense heat from the sun.
  • Avoid cherry from falling on the ground during picking.
  • Fallen berries should not be collected and mixed with the harvest.
  • Plastic or clothing material should be spread on the ground during stripping to prevent any fungal contamination of cherry from the soil or old fallen berries.
  • Transport the cherry in clean containers/bags to avoid any contaminants.
  • Picking intervals should be 10 to 14 days for best quality and do not leave ripe cherries unpicked as they will be over ripe by the next picking.

 

Cherry Sorting

  • Use clean canvas material to sort coffee in order to avoid cherry contact with the soil
  • Remove green, under ripe, over ripe, dry cherries, insect infested, diseased berries, twigs, leaves and any foreign particles such as stones.
  • Coffee should be processed on the day of picking.
  • The over ripe, green, diseased cherries are dried and processed as “buni”

 

Buni Handling/Drying

  • Dry buni on raised tables and cover with rainproof material.
  • Beans should not be exposed to rewetting to avoid mould growth.
  • Do not dry buni on grounds open to rain water, surface run off and soiling.
  • Do not heap but spread the buni out and stir regularly to ensure uniform drying.
  • Do not mix freshly picked/sorted cherry with already dried ones. Each batch of buni should be dried separately.
  • Ensure that the buni is properly dried to moisture content of about 12%
  • Do not use polythene papers to try buni to avoid mould
  • Avoid buni on the ground, it will causes earthy taste.

 

From Coffee Agronomy Farmers Manual

Classes, Courses

Crop Protection – part 3 (Green Coffee Guide)

Crop Protection

-part 3-

Management of Disease

Coffee Leaf Rust – Hemileia Vastarix

Coffee leaf rust is a fungal disease occurring worldwide.

 

Symptoms and Damage

  • Yellowish powdery spores underneath the leaves.
  • Leaf rust patches on affected leaves ultimately results in leaf fall.
  • Reduced foliage limits photosynthetic capacity and can reduce yields.

 

Control of Coffee Leaf Rust

  • For new establishment, plant disease resistant varieties such as Riuru II and Batian. K7 has some tolerance to leaf rust.
  • For existing traditional varieties such as SL28 and SL34 top work by grafting with the resistant varieties.
  • Well nourished coffee tree has some degree of tolerance to diseases.
  • By use of fungicides. However it is expensive and not environmental friendly.
  • In case the infestation is severe (20% of leaves have rust), it becomes necessary to use a systemic fungicide such as Alto Bayleton. These products are used at low rates, 2 times per year.

 

Coffee Berry Disease – Colletotrichum kahawae

Symptoms and Damages

  • Black lesions are seen on the surface of berries.
  • Infected berries may fall or remain on the trees in black shriveled condition.
  • On the flowers, brown streaks can be seen
  • Brown lesions on ripe cherry. Infection of the ripe cherry is called Brown Blight and reduces quality.
  • CBD is pre-disposed by rain and is worse at the cooler, wetter, higher altitudes.

 

Control of CBD

  • For new establishment, plant disease resistant varieties such as Riuru II and Batian.
  • For existing traditional varieties such as SL28 and SL34 top work by grafting with the resistant varieties.
  • It is very important to maintain young heads in CBD areas since infection is more severe in older bearing heads hence frequent change of cycle is required.
  • Undertake proper and timely pruning.
  • Crop hygiene by stripping infected berries will reduce the spread of CBD.
  • Use recommended fungicides. However, fungicides are expensive since about 8 sprays are recommended per year. A mixture of Copper and organic fungicides (e.g. Dacomil, Delan, Rova) gives better results.
  • It is advisable to complete the recommended CBD control program otherwise; it will not be cost effective. Farmers should at least continue to spray until the rains and the cold spell are over.

 

Safe Use of Pesticides

What is Safe Use of Pesticides?

  • It is the use of pesticides in a manner that will not harm:
    • Human beings and animals
    • Fish in the river
    • The environment
    • The crops

 

Chemical Toxicity and Information found on the Pesticide Label

  • Pesticides should be packed and labeled according to world Health Organization (WHO) specifications. The label should be in English and in the local language and should indicate;
    • The contents
    • Safety instruction (warnings)
    • Possible measures in the event of swallowing or contamination
  • Take safety measures and wear protective clothing as recommended.
  • Always keep pesticides in their original containers

 

WHO Pesticides Classification

Pesticides are classified according to toxicology (the harmful effect of a poison to living systems). Pesticides have different levels of strength hence the classification.

 

Safe Use of Crop Protection Products in the Farm

Pesticides can enter our body through:

  • Breathing
  • Skin
  • Mouth

Proper handling and use minimizes risk and exposure.

 

Safe Use of Pesticides – How do we protect ourselves?

Use the right protective clothing

  • Boots
  • Gloves
  • Mask
  • Goggles
  • Face Mask
  • Hat
  • Overalls

 

Hazards & Storage

  1. Handling liquid concentrate
  2. Handling dry concentrate
  3. Application

 

  1. Dangerous/harmful to animals
  2. Dangerous/harmful to fish; do not contaminate lakes, rivers, ponds or streams

 

 

Keep product locked and out of reach of children.

 

 

 

Precautions for Purchase, Storage and Transport of Pesticides

  • Store pesticides in a place that can be locked and is not accessible to unauthorized people or children.
  • They should never be kept in a place where they might be mistaken for food and drink. Keep them dry but away from fires and out of direct sunlight.
  • Crop protection products are hazardous if not stored under proper conditions.
  • Consult label for proper storage advice.
  • Do not carry them in a vehicle that is also used to transport food.
  • Buy the correct product.
  • Do not buy damaged packs.
  • Keep products away from passengers, food stuffs and livestock.
  • Ensure chemical containers are clearly labeled.

 

Precautions for Disposal of Pesticides containers

  • Dig a hole at least 100m away from streams, wells and houses. In a hilly area the hole should be on the lower side of the homestead or wells.
  • Pour run-off water from hand washings and spray into a hole and bury containers, boxes and bottles used for pesticides in it.
  • Close the hole as soon as possible. Cardboard, paper and cleaned plastic containers can be burned far away from houses and sources of drinking water.
  • Empty containers should be triple rinsed into the spray tank, punctured and buried in a special place or burned.
  • Never re-use pesticide containers.
  • Never discard in the rubbish pit.
  • Left-over insecticide suspension can be disposed of safely by pouring it into a specially dug hole in the ground. It should not be disposed off where it may enter water used for drinking or washing, fish ponds or rivers. Some insecticides, such as the pyrethroids, are very toxic to fish.

 

Precautions for Disposal of Obsolete Chemicals

  • Obsolete chemicals are those that have expired.
  • Dispose obsolete chemicals in a hole away from water bodies or take them back to distributor manufacturers.

 

Precautions for Disposal of Diluted Chemicals

  • In case any chemical is left over, dispose off in a specially prepared hole. The hole should be at least 100m away from streams, wells and houses. In a hilly area the hole should be on the lower side of the homestead or wells.

 

 

From Coffee Agronomy Farmer Manual