Green Coffee – Foundation

This is an introductory course that covers key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. The session is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad-subject matter of green coffee. It includes an introduction to cupping and coffee grading.

The course provides you with the key information to enable you to sit your Green Coffee Foundation certification that consists of a short practical exam and a written exam (15 questions with a pass rate of 60 % required). Successful students will be awarded 5 points towards the SCA Coffee Diploma. Courses normally last a day.

Green Coffee – Intermediate

The intermediate course looks at green coffee in a deeper level and builds on the core vocational skills needed for those people who work with green coffee on a daily basis. The module is broken down into three areas:

I. PRINCIPLES OF COFFEE GROWING AND PROCESSING

Key differences in the botany of the Coffee species are explored and how this leads to differences in growing location and farming systems by plant type. Variations in farming practice found in producing countries including shading methods, fertilization and pest management will also be covered. An explanation of differences in processing techniques for the production of speciality quality coffee is given along with insight into how these techniques change the cup profile of coffee.

II. INTRODUCTION TO GREEN COFFEE GRADING

It will start with an overview of the different types of defect  that occur in green coffee and the likely causes of them. You will then learn how to physically examine green coffee samples, identify physical defects, and use key equipment needed for effective quality assessment of green coffee.

III. COFFEE CONTRACTS AND GREEN COFFEE PORTFOLIO MANAGEMENT

Central to many green coffee jobs is the planning and management of green coffee stocks. At an intermediate level basic market principles that are involved in pricing changes of all coffee sectors are explored. In addition to the structure of markets this module also shows you how create coffee green contracts with suppliers and customers.

Navigating the supply chain is introduced at the intermediate level and you will look at how to apply your knowledge of seasonality in coffee cropping, along with shipping and storage knowledge to stock holding patterns. Quality differences as a result of supply chain variations, basic legislative needs to purchasing and an understanding of different certification schemes in the world of coffee complete the intermediate level.

The course provides you with the key information to enable you to sit your Green Coffee Intermediate certification that consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required). Successful students will be awarded 10 points towards the SCA Coffee Diploma. Courses normally last at least two days.

Green Coffee – Professional

This course is designed to build on the knowledge gained in the Green Coffee Intermediate course and prepares the student for managerial job functions found in the green coffee profession. Integration of green coffee knowledge with that in other CDS modules including sensory and roasting are also expected. Specifically students will be tested on their ability to:

  • Identify key aspects of coffee botany, and farm management
  • Understand in detail the different stages of speciality coffee processing across the full range of methodologies found in producing countries
  • Demonstrate an ability to identify a range of cup defects found globally in coffee
  • Demonstrate how to analyse samples of green and roasted coffee for quality and defects
  • Understand how to construct and manage green coffee portfolios in terms of volumes, cost, and time with reference to the changing market price of coffee
  • Understand criteria forming the cost of green coffee production and how to apply this to contract negotiation
  • Demonstrate how to identify coffees based on quality and volume parameters to suit client needs
  • Understand how to assess suppliers for their ability to meet criteria outlined in third party accreditation systems

It is recommended that students have been working for a minimum of two years in a job with exposure to green coffee before taking this module, and ideally around three to five years; Prerequisites for this module of the CDS are:

  • Green Coffee Foundation (recommended only)
  • Sensory Skills Foundation (recommended only)
  • Green Coffee Intermediate (mandatory)
  • Sensory Skills Intermediate (strongly recommended)
  • Roasting Foundation (recommended only)

The course provides you with the key information to enable you to sit your Green Coffee Professional Certification. This consists of 3 short practical tests and a written exam (35 questions with a pass rate of 80% required). Successful students will be awarded 25 points towards the SCA Coffee Diploma. Courses normally last at least three days.