SCAE Green Coffee Intermediate
This course aims to prepare the student for more complex job functions found in the green coffee profession. The students will deepen their knowledge in the botany and agronomy topics related to coffee and will explore the processing methods more in detail and the impact these have in the quality of green beans.
Defects as well as positive grading variables are introduced to the student. Core elements of green coffee contracts and market terminology will be explained as well as general information about Decaffeination and the mechanism of certification.
SCAE Green Coffee Professional
This course aims to prepare the student for managerial job functions found in the green coffee profession. The students will be able to identify key aspects of coffee botany and farm management. The students will understand the different stages of specialty coffee processing across the full range of methodologies found in producing countries. Green grading and analysis equipment will be explained more in detail.
The students will explore in more detail how the price calculation and market analysis is done, as well how to construct and manage green coffee portfolios. The decaffeination process will be developed further. Detail explanation about decaffeination.