Agriculture

Diploma in Coffee Technology and Cupping

The Diploma in Coffee Technology and Cupping is a specialised programme that equips students with knowledge and practical skills in coffee processing, quality assessment and cupping. Offered at Dedan Kimathi University of Technology, the programme is unique to Kenya's coffee industry and prepares students for careers in coffee quality management.

The curriculum covers coffee botany and agronomy, coffee harvesting and post-harvest processing, coffee roasting, coffee cupping and sensory evaluation, coffee grading, quality control, coffee chemistry, coffee brewing methods, coffee blending, coffee certification standards, coffee value chain, coffee marketing, coffee machinery and equipment, food safety, entrepreneurship, communication skills, ICT and research methods. Students develop both technical coffee processing and sensory evaluation skills.

Kenya is one of the world's leading producers of high-quality Arabica coffee, and the coffee sector requires trained professionals who can assess quality, manage processing and support the coffee value chain. The programme responds to the need for skilled coffee technologists who can ensure quality standards from farm to cup.

The programme is delivered through lectures, laboratory sessions, cupping practicals, factory visits, industrial attachment and project work. Students gain hands-on experience in coffee processing, roasting, cupping and quality assessment through practical sessions at the university's coffee facilities and attachment at coffee processing plants.

Graduates pursue careers as coffee cuppers, quality control officers, coffee processing supervisors, coffee graders, coffee traders, roastery technicians, coffee extension officers and coffee entrepreneurs in coffee processing factories, marketing agencies, export companies, roasteries, coffee cooperatives and self-employment. They can also progress to a Bachelor of Science in Food Science and Technology or related degree programmes.

Prospective students should have an interest in the coffee industry, sensory aptitude for tasting and scientific inclination. The programme is suitable for students seeking specialised skills for Kenya's coffee sector.

Duration: 3 years
Public, up to: Ksh 36,320
Job market: Low

The programme

What you study, how long it takes, and how it is delivered.

Practicalities

Study mode: Full-time, Part-time
Attachment: 3 months
Average class: 20 students
Award: Diploma

What you study

8 subjects

Coffee Botany, Agronomy and Harvesting
Post-Harvest Processing and Roasting
Coffee Cupping and Sensory Evaluation
Coffee Grading and Quality Control
Coffee Chemistry and Brewing Methods
Coffee Certification Standards and Value Chain
Coffee Machinery and Food Safety
Entrepreneurship and Coffee Marketing

Modules

8 in the programme

Coffee Botany and Agronomy
Year 1Semester 13 creditsCore
Covers coffee plant biology, varieties, cultivation practices, soil management, pest and disease control, harvesting and farm management.
Post-Harvest Processing and Roasting
Year 1Semester 13 creditsCore
Covers coffee cherry processing, wet and dry processing, fermentation, drying, hulling, sorting, roasting techniques and roast profiles.
Coffee Cupping and Sensory Evaluation
Year 1Semester 23 creditsCore
Covers cupping protocols, sensory evaluation techniques, aroma and flavour profiling, cupping scores, defect identification and calibration.
Coffee Grading and Quality Control
Year 1Semester 23 creditsCore
Covers coffee grading systems, Kenyan coffee classification, quality standards, defect analysis, moisture content and quality assurance procedures.
Coffee Chemistry and Brewing
Year 2Semester 13 creditsCore
Covers coffee chemistry, compounds, extraction principles, brewing methods, brewing ratios, water quality and beverage preparation.
Coffee Certification and Value Chain
Year 2Semester 13 creditsCore
Covers coffee certification standards (fair trade, organic, Rainforest Alliance), coffee value chain, supply chain management and traceability.
Coffee Machinery, Marketing and Entrepreneurship
Year 2Semester 23 creditsCore
Covers coffee processing machinery, equipment maintenance, coffee marketing, pricing, export procedures, entrepreneurship and business planning.
Industrial Attachment and Project
Year 2Semester 26 creditsCore
A three-month industrial attachment at a coffee processing plant or roastery, assessed through an attachment report and a coffee quality assessment project.

Specialisations

Coffee Cupping
Focuses on sensory evaluation, cupping protocols and quality assessment for careers as professional coffee cuppers.
Coffee Processing
Specialises in post-harvest processing, roasting and equipment management for careers in coffee processing.
Coffee Quality Management
Focuses on quality control, certification standards and quality assurance for careers as quality control officers.
Coffee Marketing
Specialises in coffee marketing, export, trading and entrepreneurship for careers in the coffee business.

A day as a student

A typical day begins with a morning lecture on coffee chemistry or agronomy, followed by a cupping laboratory session evaluating coffee samples for aroma, flavour, acidity and body. Afternoon sessions may include a practical on coffee roasting techniques, a visit to the coffee processing facility, or a group exercise on coffee grading and quality control. Students also work on sensory evaluation exercises and coffee value chain assignments.

The trade offs

In its favour

The programme is unique in Kenya, offering specialised skills in the coffee industry with limited competition.
Graduates can progress to a Bachelor of Science in Food Science and Technology with credit transfers.
Kenya's reputation for high-quality coffee creates opportunities in export, specialty coffee and international certification.

Against it

The programme is offered at only one university, limiting study location options.
Career opportunities are primarily within the coffee sector, which may be limited in some regions.

What it costs

Tuition at both ends of the market, and how to pay for it.

What it costs, and where

Against 303 agriculture courses

Public36k to 36k

36k at DeKUT36k at DeKUT

Annual tuition in Kenyan shillings, rounded. The upright tick is the median for this field, so a bar sitting entirely to its right is an expensive programme by the standards of its own subject.

The fine print

DeKUT GoK ~36K/yr excl. accommodation (eafinder.com). SSP not published. Not offered privately.

Students can access HELB loans. DeKUT may offer internal bursaries for qualifying students.

Funding options

HELB Loan

Scholarships

1 recorded

HELB Loan
LoanKsh 40,000Kenyan
Kenyan students enrolled in accredited programmes at recognised institutions

Getting in

The grades, the alternatives, and who accredits the award.

What you need

KCSE mean grade: C-
Alternative entry: Certificate in Coffee Technology and Quality Management from a recognised institution, or equivalent qualification approved by DeKUT Senate.

Biology
D+
Chemistry
D+
Mathematics
D+

How you are assessed

4 components

Continuous Assessment Tests
Written examination30% of the mark
Mid-semester and end-of-semester written tests covering coffee science, processing and quality theory.
Cupping Practicals
Practicum40% of the mark
Assessment of cupping skills including sensory evaluation, flavour profiling and defect identification.
Coffee Quality Project
Project50% of the mark
A practical project assessing coffee quality from processing to cupping, assessed through a report and cupping demonstration.
Industrial Attachment Report
Practicum100% of the mark
Assessment of performance during industrial attachment at a coffee processing plant or roastery.

Accreditation

Accredited by the Commission for University Education (CUE). The programme is offered at Dedan Kimathi University of Technology's Institute of Technical and Professional Studies.

Accredited by

Commission for University Education
AcademicRequired
Accredited by the Commission for University Education (CUE). The programme is offered at Dedan Kimathi University of Technology's Institute of Technical and Professional Studies.

Where it leads

The roles it opens, and what you leave with.

Where graduates go

4 roles

Coffee Cupper
Low demandKsh 35,000 to Ksh 120,000
Evaluates coffee quality through cupping, assesses flavour profiles, identifies defects and grades coffee samples for processing companies and exporters.
Quality Control Officer
Low demandKsh 32,000 to Ksh 110,000
Monitors coffee quality at processing facilities, conducts quality tests, ensures compliance with standards and manages quality documentation.
Coffee Processing Supervisor
Low demandKsh 30,000 to Ksh 100,000
Supervises coffee processing operations, manages processing equipment, ensures quality control and coordinates processing staff at coffee factories.
Coffee Entrepreneur
Moderate demandKsh 25,000 to Ksh 200,000
Starts and operates coffee-related businesses including roasteries, coffee shops, coffee trading and coffee processing enterprises.

Graduate outcomes

Graduates work as coffee cuppers, quality control officers and coffee processing supervisors in coffee factories, export companies and roasteries.

Where these fields lead

8 careers

Certifications

Industry links

Common misconceptions

Coffee cupping is just about drinking coffee.
Coffee cupping is a professional sensory evaluation practice requiring trained palate, knowledge of coffee chemistry and understanding of quality standards.
There are no career opportunities in the coffee industry.
Kenya's coffee industry employs professionals in processing, quality control, marketing, export, roasting and extension services, with growing demand for certified cuppers.
Coffee technology is only for farmers.
The programme covers the entire coffee value chain from processing to cupping, preparing graduates for diverse roles in factories, export companies, roasteries and certification bodies.
You need to come from a coffee-growing region to study coffee technology.
The programme is open to all students who meet entry requirements, regardless of their background or region of origin.