International Coffee Expert

Organizational Context

The World Food Programme (WFP) is a leading humanitarian organization dedicated to saving lives and building pathways to peace and prosperity. WFP's vision is to foster diverse, skilled teams committed to its values. This role supports the BRECSA project in Bhutan, transforming the agrifood system into a resilient, competitive, and export-oriented sector, benefiting thousands of farmer households.

Job Purpose

The International Coffee Expert will provide critical technical leadership to transform Bhutan's coffee sub-sector, specifically within the BRECSA project. This role aims to establish a robust, sustainable, and market-oriented coffee value chain by addressing key gaps in varietal knowledge, production practices, and market linkages. The expert will assess and characterize existing coffee genetic resources, identify and recommend high-value, climate-resilient varieties suitable for Bhutanese agroecological zones, and develop scientifically validated packages of practices for sustainable coffee production. A core responsibility involves designing and establishing on-station and on-farm coffee trials, developing national protocols for germplasm characterization and varietal evaluation, and providing evidence-based recommendations for structured scale-up. Furthermore, the expert will build local capacity among researchers, extension staff, and farmers through tailored training, ensuring the adoption of holistic cultivation practices and fostering a competitive, export-oriented coffee sector that benefits thousands of smallholder households.

Responsibilities

The International Coffee Expert is primarily responsible for enhancing Bhutan's coffee sector through comprehensive technical assistance. Key duties include identifying, sourcing, and recommending high-value coffee varieties suitable for Bhutan's diverse agroecological conditions, with a deadline for initial recommendations by June 2026. The expert will assess, characterize, and document existing coffee genetic resources and varieties, particularly in Zhemgang and Sarpang, conducting field assessments during both vegetative and reproductive phases in 2026. A crucial responsibility involves developing scientifically validated research protocols for coffee germplasm characterization, varietal evaluation, performance testing, and variety release, to be completed by July 2026. Furthermore, the role requires developing evidence-based packages of practices and best management guidelines for sustainable coffee production, covering aspects like nursery management, planting systems, nutrition, pest control, and post-harvest handling. This includes creating research protocols for establishing on-station and on-farm trials. The expert will also develop holistic coffee cultivation practices for wider promotion. A significant part of the assignment involves designing and delivering tailored, onsite capacity development to researchers, extension workers, Sanam Jabchorpas (SJs), and selected producers on agro-ecological farming systems-based coffee cultivation. Fieldwork in Bhutan will constitute 60-70% of the assignment duration, focusing on key crop research stages.

Work Experience

Requires a minimum of ten years of professional experience in coffee research, agronomy, varietal evaluation, and sustainable production systems across diverse environments. Expertise in identifying, characterizing, and evaluating coffee varieties, including suitability for climate-resilient systems, is essential. Experience in designing and implementing scientific field trials, establishing and managing coffee nurseries and plantations, and developing technical manuals and extension materials is also necessary. Proven experience in capacity strengthening programs, farmer training, and knowledge transfer is required. Experience with government institutions, international organizations, and promoting climate-resilient and sustainable production systems is highly desirable.

Skills

Coffee research, Coffee agronomy, Coffee varietal evaluation, Sustainable coffee production systems, Coffee identification, characterization, assessment, and evaluation

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