Green Bean Coffee

The course is designed along a green coffee processing education pathway based on the principles of the SCA Specialty Coffee Association.

Helps students learn about key concepts surrounding green coffee: production, processing, grading, transportation, storage, destination, as well as coffee contracts and portfolio management.

The entire course you will have enough time for research and discussion to ensure you can gain knowledge on your path to becoming a successful coffee buyer or green coffee processor. professional.

Course Information

Course Content Highlights:

Global Coffee Overview: Industry updates, global market trends, and foundational green coffee concepts.
Botany & Agronomy: Coffee cherry anatomy, cultivation practices, and farming methodologies.
Socio-Economic Insights: Farming livelihoods, agricultural challenges, and sustainability at origin.
Harvesting & Processing Methods: Core harvesting principles and primary processing techniques (Natural, Washed, Honey, and emerging fermentations).
Hands-On Green Coffee Grading & Logistics: Physical defect identification, grading standards, storage, transportation, and warehousing protocols.
Coffee Contracting & Portfolio Management: Drafting coffee trade contracts, risk mitigation, and managing green coffee inventories.
Global Coffee Market Dynamics: Understanding commodity markets, supply chains, and international trade mechanics.

Designed for learners with existing foundational knowledge of coffee.

Delivering comprehensive expertise from green coffee bean evaluation and processing to global market insights—empowering you to manage and scale your coffee business efficiently.

SCA-Aligned Curriculum & CQI-Certified Infrastructure.

WHO IS THIS COURSE FOR?

Roasters & Green Buyers: Master bean evaluation to select optimal raw materials for your flavor profiles.
Producers & Farmers: Gain technical insights to refine processing practices and elevate farm-level bean quality.
Traders & Importers/Exporters: Implement rigorous quality assurance protocols to maintain international standards.

Mrs. HA CHUN

Cafe owner

Such a pleasure to meet people so passionate about brewing an excellent cuppa. And the coffee is simply the best!

Ms MAHK ZUMI

from Malaysia

Best place to learn coffee here.excellent coffee classes

Thu Anh Le

Barista

Full range of machines to learn and practice coffee courses. Have the opportunity to meet young and enthusiastic instructors, make friends and learn everything about becoming a professional barista, opening a coffee shop or simply learning more about coffee.

Trần Bá Hòa

Founder of Humming Bird Cafe & Roastery

My first coffee school. Highly recommend for sensory lab.

Others

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Barista Essential

In every coffee shop, the bar is the focus of professional activities, and is also the heart - the main lifeblood of the shop. A bar needs a bartender to operate it. An effective bar needs an owner/manager with solid barista background knowledge. "Knowing" how to make coffee is just the tip of the iceberg. To train a barista to make coffee actually only takes 1-3 days. But a bar always needs to be "understood". To understand it requires both learning and experience.

Extraction/Brewing Essential

Extraction is the process of taking compounds and flavors from coffee. Water is a commonly used solvent. Equipment-machine is a tool which are designed to easily achieve the desired extraction target. You can extract coffee by using a coffee machine, funnel or manual phin... The extraction principle helps you proactively extract to achieve your goals without being limited by other factors.

Sensory Essential

Sensory is the most important skill in the F&B culinary industry in general and the coffee industry in particular. It is a guideline that helps you always know the right direction. The application of cupping skills is unlimited: Coffee roasting business, Coffee shop business, Being a Barista or Hobby. No matter who you are, tasting skills will always help you have the most objective opinion in the vibrant F&B industry.

Modern Roasting Essential

The curriculum modern roasting Roasting includes content not only about coffee roasting but also related complementary knowledge such as cupping - evaluation, green bean, machines, standards, markets,... The course is for those who trade in coffee and operate professional coffee roasters.

CVA Course - Coffee Value Assessment for Cuppers

The Coffee Value Assessment (CVA) for Cuppers course is a 2-day in-depth training program specifically designed for coffee cuppers and those working in the sensory field. This course provides a comprehensive overview of the new Coffee Value Assessment system from the Specialty Coffee Association (SCA), helping students better understand the factors that constitute the value of a coffee.

PROFESSIONAL ROASTING

The Roasting Professional course is designed for experienced roasters or individuals who have completed the Roasting Intermediate level. The course aims to troubleshoot complex roasting challenges, enabling students to gain deeper insights, optimize roast profiles, maximize bean potential, and minimize green coffee defects. These skills can be directly applied to managing commercial or specialty coffee roasting operations.

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