First Ever

Processing Methods Workshop

In Kenya

Unlock the Secrets Behind Every Perfect Cup

Join us in Kenya for an immersive Coffee Processing Methods Workshop working together with Danny Andrade

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Meet the Guest: Danny Andrade

I grew up in São Paulo, Brazil, where coffee was part of daily life. Since 2006 I have worked across the specialty chain, from harvest and processing to roasting and sensory.

I moved to Australia in 2008 to learn with leading roasters, and I now share that experience as a coach, competitor, and judge at ASCA and WCE events.

My focus is origin. I spend time on farms in South and Central America, Africa, and Asia, running on farm trials that test fermentation, drying, and lot separation.

Recent projects include La Palma y El Tucán, Cuyanauzul, El Jardín, Jaguara, San Isidro, El Alisal, Ngacha, Hacienda La Esmeralda, and Kotowa.

My aim is simple, help producers unlock quality and value, then connect that story to the cup through practical, hands on learning.

Meet the Host: Ngacha Coffee Estate:

We are Ngacha Coffee Estate, nestled in the foothills of Mount Kenya.

Our story started in 1954 with nine coffee bushes and today we farm a 6-acre organic estate known for quality, innovation, and integrity.

Now run by the second generation of the Muriuki family, we grow SL28 and SL34 at 1,683 m in Kirinyaga using chemical-free, water-efficient methods. We refine our coffees with thoughtful processing, including anaerobic fermentations and honey styles that lift sweetness, depth, and complexity.

After losing our founder to cancer we committed fully to organic, people and planet-safe farming. That care shows in the cup and on the stage.

Our coffees have powered wins at the Kenya National Barista Championship 2023, Coffee in Good Spirits Australia 2023, a global #3 in Taipei, and most recently #1 at the AFCA Barista Championships 2024.

Who is This Workshop For?