SCA GREEN COFFEE SKILLS

The Green Coffee Foundation course is designed to introduce basic concepts regarding the consuming side of green coffee. Participants will learn about the specialty coffee supply chain from seed to cup, including cultivation, harvesting, processing, drying, shipping, storage, and delivery. The principles of coffee growing, processing, grading, and trade and portfolio management are also explored. This course is designed for individuals with no previous experience with the green coffee part of the supply chain.

​​

What you will learn

Coffee botany: species and varieties, the global spread of coffee, climate, and the physical differences between species

World production and origin statistics

Coffee farming: land tenure and plant management

Post-harvest processing: harvesting, washed, natural and pulped natural processing, drying, milling, and grading using Coffee Value Assessment defect terminology

An introduction to the futures market and the coffee futures market

Transport, storage time and storage conditions

Certification, decaffeination, and the equipment used to size, grade and measure moisture

​

Prerequisites

None; Introduction to Coffee recommended

This Foundation course has no practical exam. Your trainer assesses your practical work in class and completes a CSP Course Skills Report for you, which you keep and which prepares you for the Intermediate course. The course can be delivered in person, by distance learning, or as a combination of both.

​

The course fee includes 1 written exam. A retest will be charged as follows:

• Written retest - ฿1,000.00

​

We require a minimum number of 2 learners to run each class. If the number of sign-ups does not meet this requirement, learners will be notified and have their class rescheduled to the next available date.

The Green Coffee Intermediate course is designed to build on the knowledge gained in the Green Coffee Foundation course and prepare the learner for more complex job functions found in the green coffee profession. Specifically, these include a deeper and balanced look at botany, agronomy, seasonality,
processing, resting, shipment, storage, decaffeination, markets, certifications, transactions, and quality differentiation. Learners are also introduced to grading, defects and positive attributes as they relate to green coffee contracts.

​​​

What you will learn

Coffee species, varieties and origins in depth

Coffee farming: size and location of farms, plant management, climate, crop year and seasonality, shade grown and terroir

Global coffee production and consumption trends

Processing methods (washed, natural, pulped natural), drying, resting and their impact on quality

Grading and defect terminology, aligned with the Coffee Value Assessment Protocol

Green coffee markets and contracts: physical versus futures markets, arbitrage, spot pricing, differentials, contract formulation and Incoterms

Storage and transport, and setting up a green coffee analysis venue

​

Prerequisites

None; SCA Introduction to Coffee, SCA Green Coffee Foundation and SCA Sensory Skills Foundation recommended.

​

The course fee includes 1 written and 1 practical test and both exams will be scheduled another day (1-hour time slots). Any subsequent retests will be charged as follows:

• Written retest - ฿1,000.00

• Practical retest - ฿3,000.00

​

We require a minimum number of 3 learners to run each class. If the number of sign-ups does not meet this requirement, learners will be notified and have their class rescheduled to the next available date

The Green Coffee Professional course builds on the concepts and skills introduced in the Green Coffee Intermediate course and prepares the
learner for managerial job functions found in the green coffee profession. This interactive course covers key aspects of coffee botany, impact of
climate change, farm management, processing methodologies, common sensory defects, sample analysis, futures markets as they relate to
green trade, portfolio management, factors in the costs of green coffee production, contract considerations, targeted purchasing plans, supplier
assessments and third-party accreditations. A written exam tests professional course knowledge while a practical exam assesses the learner’s
ability to identify certain sensorial defects, conduct sampling processes for consistency, create standards for a client, analyze samples and make
purchasing decisions.

​

What you will learn

Advanced coffee botany and genetic diversity

The impact of climate change on coffee, and mitigation and adaptation strategies

Farm management: soil, input and shade management, growing conditions, and pests and diseases

Processing methodologies and their impact on quality, including fermentation, water management and drying technologies

Grading for physical and sensory defects, using Coffee Value Assessment terminology, and assessing attributes within a grade

Storage and transport, including regulatory considerations and fumigation during storage

Collecting and interpreting production data

Futures markets: currency exchange and unit conversion, ICE and market mechanisms, hedging, options and technical market analysis

Purchasing strategy, risk management and financial planning

 

Prerequisites

Green Coffee Intermediate. Sensory Skills Intermediate and Roasting Intermediate is recommended.

 

In order to sit for the SCA Green Skills Professional exam, there needs to be at least a 3-month gap from the date of the Intermediate exam.  Experienced green coffee professionals who do not wish to take the exams are welcome to sign up for this Professional class.

​

The course fee includes 1 written and 1 practical test. Any subsequent retests will be charged as follows:

​

• Written retest - ฿1,000.00

• Practical retest - ฿5,000.00

​

We require a minimum number of 2 learners to run each class. If the number of sign-ups does not meet this requirement, learners will be notified and have their class rescheduled to the next available date

Updated to the SCA Green Coffee pack (6 Jun 2025)