Changing the way Kenya coffee has been produced for the last century, its management through to consumption is still a big challenge . With the end of youth training phase 1 ( 15th, Feb – 26th , Feb ), Embu young farmers are pioneering to change the coffee outcome through participatory approach . The training adopted both class and field training across the various modules :
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Coffee propagation and nursery management
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Principles of quality coffee production and crop estimation
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Factory capacities
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Value addition
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![Soil testing , soil sampling,soil ph](https://connectcoffee.net/wp-content/uploads/2021/03/Farm-photo-5.jpg)
![Coffee drying beds, Coffee skin dying, coffee parchments, coffee moisture content,Coffee defects](https://connectcoffee.net/wp-content/uploads/2021/03/Coffee-processing.jpg)
![Secondary coffee processing, coffee milling, post harvest, parchment, coffee husk, hulling,](https://connectcoffee.net/wp-content/uploads/2021/03/Embu-Class-2.jpg)
Participants concluded their session with a visit to a private wet mill (Kamavindi ) to farmiliarize with coffee factory maintenance, processing and drying.
![coffee pulping, Coffee fermentation,Coffee washing,Coffee grading, parchment 1, Parchment light,](https://connectcoffee.net/wp-content/uploads/2021/03/Wet-Mill.jpg)
The training concluded with coffee quality assessment and value addition session which involved coffee roasting, coffee homebrewing, and cupping conducted by Mr. Hwang Dongmin (Head trainer at Connect Coffee)
Tel : 0719681842/0721552757
E-mail : gracemrth@gmail.com/ wacikubm@gmail.com
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