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Designing Community Cafe’s that honor local (CULTURAL) Values.” - A case study from Lamu Island - the oldest and best preserved Swahili settlement in East Africa - a UNESCO world heritage site

Lecture Description

This presentation/lecture will look to cover the following points:

  • The importance of honoring local culture when creating a community space

  • Aspects one should consider around preserving heritage and celebrating it ranging from architecture, local ingredients that one can incorporate into the cafe menu, the hiring process i.e. creating a team for the cafe and how the business can give back to the community especially when introducing something so new ..i..e specialty coffee culture

  • Community engagement

  • Researching local culture

  • Selling your business to the local community - (community buy in)

Date: Friday, June 23, 2023
Time: 2:15pm - 3:15pm EET

Location: Lecture Room 1

Presenter:

Vava Angwenyi
Founder & Chief Coffaholic, Gente Del Futuro Ltd & Vava Coffee Ltd.

Vava - a Sustainable Farming advocate, Author - Coffee. Milk .Blood and business owner has created a sustainable and ethical coffee brand that sources coffee from farmers in Kenya and around the region. She is also the Co-Founder of Gente Del Futuro and proprietor of the Cafe and Coffee School La Dulce Toro in Amu - Lamu Old Town off the Kenyan Coast.

With her B- corp certified social enterprise business the company exports coffee, roasts for local consumption and consults on coffee value chains, the organisation aims to contribute to better future prospects for coffee communities and the industry as a whole. The company ensures sustainable livelihoods for the people and communities in which it works. Vava’s vision is to challenge the status quo and promote positive social disruption within the coffee industry. This vision comes from an inborn passion for transformative change and a drive to promote the sustainable production of coffee by tracing the production of high quality coffee beans to the independent smallholder coffee farmer, who works day in and day out, against major obstacles and with meager resources to produce some of the world’s best tasting coffees, often without an understanding or appreciation of the final fruits of their labor.

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Understanding Quality: the SCA's new Coffee Value Assessment

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23 June

Coffee & Carbon Emissions: a (net) zero sum game in the coffee business?