Scientific precision meeting sensory excellence in every bean.
Based in the heart of Kenya's coffee country, Milkah Gichuho has spent over a decade at the Kiriri University of Technology refining the coffee value chain. As a certified Q-Grader, her work bridges the gap between scientific research and the practical needs of coffee cooperatives.
From the high-altitude nurseries of Nyeri to the global auction floors, her mission is clear: to ensure Kenyan specialty coffee receives the recognition—and the price—it deserves.
Advising on wet and dry mill technologies to maximize parchment quality and reduce waste.
Professional cupping and grading services to identify specialty micro-lots and profile unique origins.
Helping cooperatives move from commodity-based sales to high-value specialty market integration.
Customized workshops on agronomy, roasting profiles, and certification compliance.
Advancing the genetics that define East African excellence.
The hallmark of Kenyan coffee. Renowned for its intense acidity, medium body, and distinct blackcurrant notes.
Selected for high-altitude resilience. Produces a complex cup with heavy mouthfeel and citrus undertones.
A tall, resistant variety. It yields high cup quality, bringing together the best of traditional and modern genetics.
A compact, high-yielding variety designed for disease resistance and sustainable climate-smart farming.
Looking to elevate your coffee production or sensory skills?