Green Coffee

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Our Trainers, have experience as importers and coffee merchants, but also in the areas of Origin, managing and supporting local growers. The students of the SCA Green Coffee module learn the key elements of green coffee bargaining, portfolio management, production, processing, classification, shipping, storage and warehousing.

This Green Coffee path by SCA is divided into three different levels:

  • 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.

  • Intermediate

    This course is suitable for those who want to pursue specialist knowledge at a high level in this subject. It is recommended that you have some experience of working in this field before attempting this level or have successfully passed Sensory Skills Foundation.

    It is broken down into three areas:
    - How we Taste, perceive and interpret
    - Running a cupping session & tasting the diversity of coffee
    - How to set up sensory in your business & sensory application 

  • 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

Duration: Foundation, 7 hours on a single day (including exam) - Difficulty: ** on *****
Intermediate, 15 hours in two days (including exam) - Difficulty: *** on *****
Professional, 23 hours in three days (including exam) - Difficulty: ***** on *****
Location: (address) DUBAI - SCA Official Premium Campus
Courses include lunch, teaching materials and our fabulous gadgets!
Difficulty: ** on ***** Price:
At your place:

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