Green Coffee Grading with the Doi Kaew Community in Chiang Mai

Coffee quality begins long before the cup. In Chiang Mai, Espresso Academic worked with the Doi Kaew community learning centre, Baan San Fan Pan Suk, to share coffee knowledge and provide practical advice ahead of the harvest season. Our August 2024 recap looked back at the green coffee grading part of that work.

The lesson introduced green coffee and the differences between Arabica and Robusta, then moved into defect identification and the use of sieves. Coffee markets and density measurement were also part of the discussion, connecting physical assessment with the wider decisions people make about coffee.

Our trainer, described in the original recap as a Q Grader, shared experience and approaches intended to help farmers improve coffee selection and quality. Thank you to the learning centre and everyone who joined the session. We value these opportunities to exchange knowledge with coffee communities and support their work before the next harvest.

See the original lesson photographs and Facebook recap below.