SCA GREEN COFFEE COURSE 咖啡生豆课程

The Green Coffee Foundation course introduces basic concepts regarding the production, trade and evaluation of green coffee. Participants will learn about thespecialty coffee supply chain from farm to roaster, including cultivation, harvesting, processing, drying, shipping, storage, and delivery. Within this supply chain,learners take a closer look at the principles of coffee growing, processing, grading, trade and portfolio management. Practical learning objectives and activitiesprepare the learner to conduct basic assessments of green coffee. A written exam tests theoretical knowledge based on Foundation course learning objectives.

The Green Coffee Intermediate course builds on the knowledge gained in the Green Coffee Foundation course and prepares the learner for more complex jobfunctions found in the green coffee profession. Learners will take 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 attributesas they relate to green coffee contracts. A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to gradecoffee by size; identify physical defects; visually differentiate samples based on process, species and variety; detect sensory defects; and conduct basicprocedures of sample analysis.

The Green Coffee Professional course builds on the concepts and skills introduced in the Green Coffee Intermediate course and prepares the learner formanagerial job functions found in the green coffee profession. This interactive course covers key aspects of coffee botany, impact of climate change, farmmanagement, 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. Awritten exam tests professional course knowledge while a practical exam assesses the learner’s ability to identify certain sensorial defects, conduct samplingprocesses for consistency, create standards for a client, analyze samples and make purchasing decisions