CQI instructors are valued partners in coffee quality education. Each one brings their own special style as well as their own background in coffee. In the coming weeks, we’ll get to know a little more about them.
Mbula is based in the Nairobi area in Kenya and currently works as a Q Instructor at Utake Coffee Limited. She's been in the coffee industry for 17 years and has taught in Kenya, Ethiopia, Uganda, Rwanda, Burundi, South Korea, Tanzania.
What is your favorite coffee-related thing to teach about?
Sensory perception. It's broad and requires the use of all senses in one way or another, and once the skill is acquired it changes people's lives. It builds awareness and confidence not just for coffee tasting but for other foods and beverages and brings about great appreciation and enjoyment.
What is the biggest challenge of teaching about coffee?
Cupping using set protocol. It requires objectivity but at the same time can be one of the most subjective exercises since so many variables and influences can affect a person's perceptions.
If you were cross-trained or have multiple certifications, why did you choose to add certifications? If not, are you considering doing anything else?
I have multiple certifications because I was working towards becoming an instructor to share the knowledge with others, especially at African coffee origins. Since needs and demands are different I wanted to be equipped to provide as many options to participants wishing to take the coffee journey. The subjects of quality in different parts of the coffee chain are also very related, so understanding them all professionally helps to link the dots to make better sense of the product.