Coffee Excellence
Felix Ouma
Precision • Performance • Mastery
Master roaster and World Barista Championship competitor. Founder of Coffea Academy. Specializing in competition coaching, roasting consulting, and sensory training.
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What I Do
Five core expertise areas to elevate your coffee craft and business.
Competition Coaching & Preparation
Structured coaching for barista competitors — from routine design and concept development to sensory calibration and stage performance.
- →Routine Design
- →Stage Presence
- →Score Optimization
Coffee Roasting & Profile Development
Precision roasting optimization for single-origins and blends — building repeatable profiles that unlock the full flavor potential of each origin.
- →Consistency
- →Flavor clarity
- →Repeatability
- →
Sensory Training & Quality Control
Developing sensory professionals through structured cupping, flavor mapping, and QC frameworks grounded in SCA methodology and Q Grader standards.
- →Cupping Protocols
- →QC Systems
- →Flavor Calibration
Barista Training Programs
Comprehensive training for café teams — covering espresso theory, extraction variables, milk technique, and service systems that scale with your operation.
- →Team Skill Uplift
- →Extraction Mastery
- →SOPs
Café Consulting & Operations
End-to-end café consulting — menu development, equipment specification, workflow design, and production planning for new openings and established businesses seeking to level up.
- →Menu Development
- →Workflow Efficiency
- →Production Systems
Speaking & Education
Keynotes and workshops on specialty coffee culture, competition pathways, African origin storytelling, and building a career in the global coffee industry.
- →Industry Events
- →Workshops
- →Content Creation
Coffea Academy
Building the Next Generation of Coffee Professionals
Founder & Lead Instructor
A professional coffee training institution focused on developing baristas, roasters, and sensory professionals through structured, practical, and competition-informed education.
Courses range from foundational barista skills to advanced sensory training and roast development— designed to elevate professionals at every level.
Core Offerings
Competition & Professional Impact
World Barista Championship 2025
Represented Kenya at the World Barista Championship in Milan, Italy — the pinnacle of global barista competition. The routine combined precision espresso technique, a Kenya single-origin concept, and a beverage narrative built around the sensory science of terroir and processing.
First-place finish at the Kenya Barista Championship 2025, earning the national title and the right to represent Kenya on the world stage.
Baja Coffee
Production Supervisor & R&D: led product development, quality control pipelines, and production scale-up initiatives.
Moyee Coffee — Fairchain Kenya
Built and managed roasting operations for a social-enterprise model connecting Ethiopian and Kenyan farmers directly to consumers.
Banadiria Coffee Roaster
Developed the company's first structured roasting protocols and staff training curriculum from the ground up.
Credentials
Professional Certifications
Coffee Quality Institute
Q Grader License
Certified Green Coffee Grader · CQI
Specialty Coffee Association
Barista Professional
CSP Barista · Professional Level
Specialty Coffee Association
Coffee Skills Programme
Intermediate & Professional · Multiple Modules
Kenya Barista Championship
National Champion 2025
WBC Representative · Milan, Italy 2025
Industry Experience
Head Roaster & Production Lead
Moyee (Fairchain Kenya) · Baja · Banadiria Coffee
Coffea Academy
Founder & Lead Instructor
Educator · Curriculum Developer · Mentor
Professional Journey
I don't just make coffee — I design how it is experienced.
I'm Felix Ouma, a coffee professional, 2025 Kenyan Barista Champion, and production leader working at the intersection of roasting, sensory science, and coffee systems. My journey has taken me from hands-on barista craft to leading production at scale — managing roasting operations, optimizing workflows, and building systems that deliver consistent, high-quality coffee under pressure.
What drives me is simple: coffee is not just a taste — it is a multi-sensory experience. Flavor is created through the integration of aroma, texture, taste, and perception. My work focuses on controlling these variables to create coffee experiences that are not only consistent but memorable.
Beyond the bar and roastery, I am building Coffea Academy — a platform focused on developing skilled, thinking coffee professionals. I don't teach recipes. I teach understanding, systems, and sensory awareness.
Precision creates freedom. Systems create consistency. Details define quality.
Precision creates freedom.
Systems create consistency.
Details define quality.
World-Stage Credibility
Competing at WBC 2025 as Kenya's representative — technical excellence validated at the highest level of the global industry.
Dual-Track Expertise
Rare combination of competition precision and production-scale experience — I bridge the gap between craft and commerce.
Q Grader & SCA Certified
Internationally recognised credentials from CQI and SCA — giving clients verified, standards-backed sensory and technical guidance.
Systems-First Thinking
Every consultation and training programme is built around repeatable, scalable systems — not one-off fixes.
African Coffee Perspective
Deep roots in East African specialty coffee — uniquely positioned to connect origin stories, terroir knowledge, and global market expectations.
Let's work together
Whether you're preparing for competition, seeking consultation, or building something great —
Location
Nairobi, Kenya • Global
Available For
- Training programs
- Consulting services
- Competition prep
- Speaking engagements
- Roastery & Café Consulting