This fall, the University of Kentucky will launch its first coffee education program for undergraduates. This exciting initiative is led by David Gonthier, an associate professor in the Department of Entomology at the Martin-Gatton College of Agriculture, Food and Environment (CAFE).
Gonthier collaborated with graduate fellow Briana Bazile and research analyst Viktor Halmos to create a certificate in “Coffee, Science and Culture.” The curriculum includes two main courses: COF 301, “Not Just Coffee,” which explores coffee’s rich history and cultural significance, and COF 302, “Coffee Sensory Science,” a hands-on class focused on tasting coffee.
Gonthier aims for the curriculum to cover the entire coffee journey, from farm to cup. He hopes to introduce more lab experiences that will include roasting and brewing methods, along with insights into business practices in the coffee industry.
“A big dream of mine is to offer study abroad trips. These would allow students to visit coffee farms and see different production methods firsthand,” Gonthier shared.
His passion for coffee stems from personal experiences in Honduras. Gonthier spent time working with coffee farmers, observing their challenges, and learning about sustainable farming. This experience deeply motivated him to support coffee producers and understand their struggles.
After earning his Ph.D. at the University of Michigan, where he studied shade-grown coffee systems in Chiapas, Mexico, Gonthier continued fostering his love for coffee. He even started the UK Coffee Lab—a student-run research and education center focused on coffee.
According to a report by the International Coffee Organization, coffee farmers around the world are facing significant challenges. Recent statistics reveal that many small farmers struggle to break even due to fluctuating market prices. While current prices are better than in the past, profitability remains uncertain, particularly for smaller growers.
User reactions on social media reflect a growing interest in responsible coffee sourcing. Many consumers are becoming more aware of their coffee’s origins and are keen to support farmers and practices that promote sustainability.
“Seeing a room full of people advocating for better relationships with coffee farmers excites me,” Gonthier noted after attending a conference with industry leaders.
While the journey ahead is promising, Gonthier acknowledges the hurdles. “Low prices for farmers are a major concern,” he stated. “However, I also worry about how small roasters are coping with these price changes.”
As Gonthier and his team prepare students for the coffee industry, it’s clear that this program is not just about coffee—it’s a chance to engage with a global community and learn about the complexity and beauty of coffee in our lives.
For more insights on coffee industry trends and sustainability, check out the International Coffee Organization.
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