A new coffee education program is set to launch at the University of Kentucky, led by David Gonthier, Ph.D. This innovative initiative aims to teach students about coffee's rich history, production, and sensory qualities. The program reflects a growing interest in coffee culture and the challenges faced by small farmers in the industry.
• Gonthier, inspired by his family's coffee roots in Honduras, has developed a Coffee, Science and Culture certificate for undergraduates.
• The program includes hands-on experience at the UK Coffee Lab, where students learn about roasting and flavor profiles.
• Two classes have been created: “Not Just Coffee,” which covers coffee's cultural significance, and “Coffee Sensory Science,” focusing on taste.
• The certification is expected to launch in Fall 2026, filling a gap in coffee education in Eastern North America.
This program is important as it not only enhances students' appreciation for coffee but also highlights the global trade dynamics and the need to support small producers. It fosters a deeper understanding of food and beverage quality, encouraging a more mindful approach to consumption.
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