Learn the Craft.
Roast with Purpose.
The Roast Republik Roastery Workshop is a hands-on professional training program designed to introduce you to the fundamentals of coffee roasting, quality control, and the complete journey from green bean to cup. This workshop is built for coffee lovers, aspiring roasters, baristas, and future coffee professionals who want practical, real-world skills using African coffee, modern roasting techniques, and honest, transparent processes.
About this course
Learn to roast coffee with confidence — from understanding East African origins and green coffee selection, to controlling roast profiles on commercial equipment. You'll develop your sensory skills through cupping, learn to identify defects, and leave with hands-on roasting experience and the knowledge to produce consistent, quality results.
What you will learn
African coffee origins: Kenya, Uganda & Tanzania
Coffee varieties and processing methods
How processing affects flavour, aroma, and quality
Green coffee selection and proper storage
What you will get
Every participant receives:
Free Roast Republik T-Shirt
Certificate of Completion
1kg of Freshly Roasted Coffee Beans (roasted by you)
Discount Code for future coffee purchases
Internship Opportunity (based on performance & availability)
Future consideration for Q-Grader discounts, (Once Roast Republik is approved by the Specialty Coffee Association – SCA)
Who should attend
Whether you're just starting out or looking to sharpen your skills, this course is designed for anyone passionate about coffee. It is thus suitable for:
Coffee enthusiasts and hobbyists
Aspiring coffee roasters
Baristas looking to expand their skills
Café owners and coffee entrepreneurs
Anyone curious about roasting African coffee professionally
No prior roasting experience required.
Boomer
Course Details
- Duration: 3 Weeks
- Course Fee: KES 31,000
- Format: Practical, hands-on training
- Location: Roast Republik Roastery, Cigma Building, 4th Floor, Door 4A, Nakuru, Kenya
- Participants actively take part in real roasting sessions under close supervision.