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The key concepts around green coffee, from plant growth, through processing, shipping and storage to roasting. This course is ideal for people in the coffee industry or those looking to gain an insight into the broad subject that is green coffee.
Green Coffee courses cover concepts and skills relevant to the evaluation, trade and handling of green coffee. The content of these courses includes aspects applicable to botany, coffee growing, processing, grading, storage, transportation, markets, certifications, contracts and more.
Levels:
Foundation
Intermediate
Professional
The Green Coffee Foundation course is an introductory module covering the basics of green coffee production, trade and valuation. Participants will learn about the specialty coffee supply chain from farm to roaster, including cultivation, harvesting, processing, drying, transportation, storage and delivery. Within this commercial chain, learners take a closer look at the principles of coffee growing, processing, grading, trading and portfolio management. Practical learning objectives and activities prepare the learner to carry out basic green coffee assessments.
Pre-requisites:
Recommended but not required: Introduction to Coffee.
The Intermediate Level is designed to build on the knowledge gained in the Basic Green Coffee course and prepare the learner for more complex job functions found in the green coffee profession. Students will get a deeper and more balanced look at botany, agronomy, seasonality, processing, resting, shipping, storage, decaffeination, markets, certifications, transactions and quality differentiation. Students are also introduced to grading, defects and positive attributes in relation to green coffee contracts.
Pre-requisites: Recommended but not required: Introduction to Coffee, Basic Green Coffee and Basic Sensory.
The Professional Level prepares the learner for management roles found in the green coffee profession. This interactive course covers key aspects of coffee botany, climate change impact, farm management, processing methodologies, common sensory defects, sample analysis, future markets related to the green trade, portfolio management, factors in green coffee production costs, contract considerations, targeted purchasing plans, supplier evaluations and third-party accreditations.
Pre-requisites: Intermediate Green Coffee. Recommended but not required: Intermediate Sensory and Intermediate Roast.
