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SCA Green Coffee Professional

The professional level course is designed to build on the knowledge gained in the Green Coffee Intermediate course and prepare the student for managerial job functions found in the green coffee profession.

Description

The Green Coffee module covers the principles of coffee growing, processing and green coffee grading, coffee contracts and green coffee portfolio management. 

Students will be tested on their ability on the following:

  • Identify key aspects of coffee botany, and farm management

  • Understand in detail the different stages of specialty 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 analyze 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

  • Understanding how to assess suppliers for their ability to meet criteria outlined in third party accreditation systems

 

Course Structure

Day 1 (9 am - 5 pm)

  • Botany

  • Impact of Climate Change

  • Coffee Farming

  • Processing Methodology

 

Day 2 (9 am - 5 pm)

  • Coffee Grading

  • Storage and Transport

  • Decaffeination

  • Certification

  • Production Data

 

Day 3 (9 am - 5 pm)

  • Future Market

  • Planning and Financial Management

  • SCA Green Coffee Professional Practical Exam

 

Prerequisites

It is recommended that students have been working for a minimum of two years in a job with exposure to green coffee before taking this module, and ideally around three to five years. Pre-requisites for this module of the SCA Coffee Diploma System are:

  • Green Coffee Foundation

  • Sensory Foundation

  • Green Coffee Intermediate (there must be a 3 month gap from the intermediate level in order to take the professional level exams)

  • Sensory Intermediate (recommended only)

  • Roasting Foundation (recommended only)

Before attempting SCA Green Coffee Professional, learners must have attended  SCA Green Coffee Intermediate and have held that certification for at least 3 months.

Guest Trainer

Sam Choi

Director of Coffee, Seven Seas Roasting Company and Co-Founder, Quest Coffee Asia

Korea-born and internationally-raised, Sam is an educator at heart who found his calling in coffee. His curiosity and zeal led him through the entire coffee chain, from serving as a barista and cafe manager to post-harvest management. Eventually, he landed up in the business of green coffee trading where is today, as Director of Coffee, Seven Seas Roasting Company and Co-Founder, Quest Coffee Asia. Combining his two passions for coffee and education, Sam seeks to ignite lifelong learning and enthusiasm for coffee by sharing his skills and expertise with the world.

Mode of delivery

The course fee includes 1 written and 1 practical test. 


Any subsequent retests will be charged as follows:
Written retest - S$40
Practical retest - S$350

We require a minimum number of 4 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.

Please read our Terms and Conditions for information about rescheduling, cancellations and refunds.

Who Should Attend

Decision makers in the green coffee supply chain, green coffee graders and head roasters of a coffee business. 

Certification

Learners completing Green Coffee Professional and passing the written and practical exams earn 25 points towards the SCA Coffee Skills Diploma. Learners will receive a SCA Certificate for Green Coffee Professional and a certificate of completion from Bettr Barista. 

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