Featured Training

Green Coffee Essentials For Roasters Working With Coffee Growers

This course greatly exceeds the requirements for the SCA Green Coffee Intermediate Certificate.

Course Dates

  • 17 - 19 APR 2019
  • 16 - 21 JUN JUN in Guatemala!

This 3-day course brings together coffee roasters and coffee growers. Working together we:

  • Understand the logistics from farm gate to roaster's dock
  • Analyze green coffee
  • Evaluate sample roasts and production roasts
  • Explore growing, processing and drying capabilities and possibilities
  • Create a sustainable economic model for both parties

The mission of this course is to create the skill set necessary for a coffee roaster to work effectively with a coffee growing partner. Several experiments consistent with what roasters are currently asking of their coffee growing partners were conducted on the coffee that will be sorted, graded, scored and evaluated in this course. Working as a true partnership, the coffee grower and the roaster will account for all costs of goods sold and determine break-even and acceptable profit-margin price points for green and roasted coffee. This course is co-taught by a

  • Q Instructor & Green Coffee Buyer
  • 4th Generation Coffee Growers  

A great thanks to a great community!

This course is taught in our Williamsburg Virginia lab as well as our partner lab in Guatemala. The coffee farming, processing and sorting experiments vary with each course. The April course will have had the following experiments created in the context of requests roasters make of growers.

From Finca Los Tarrales

This family produces Robusta and other rust resistant coffees at their lower altitudes and the following Arabica Varietals at the higher altitudes: Caturra, Gesha, Anacafe 14, Ethiopia, Costa Rica 95, Parainema, Cuscatleco, Straube, Lempira, Colombia, Sarchimor, Yello Catuaí, H1, Maragogype and a couple more experimental varieties. As more roasters are inserting themselves into the supply chain they are making more and varied requests of their growing partners.

  • Roaster requests only single varietal Red Caturra.
  • Roaster requests only patio dried with no mechanical drying.
  • Roaster requests grower to use Natural Process instead of their usual Washed Process.
  • Roaster requests modification process to their traditional Washed Process.
  • Roaster requests Red Honey Process on raised drying beds.

From Two Birds 

Two Birds Coffee is a direct trade farming and importing company that specializes in Guatemalan coffee beans. From humble origins in a remote region in Guatemala, their company has grown across borders and is now distributing delicious coffees in the United States. They strive to bring you the very best in specialty coffee, directly from the farm. They do it all — farming, processing, exporting, importing, and distributing of green coffee.

A roaster specifies specific fermentation and varietals and tells the grower that she will buy 1/4 container of the best scoring.

  • Caturra and Catuai 
  • 24 hours fermentation with yeast dried in a Guardiola at 35 degrees/rested at night
  • 36 hours fermentation with yeast dried in Guardiola at 35 degrees/rested at night
  • 24 hours fermentation dried in Guardiola at 35 degrees/rested at night
  • 24 hours fermentation sacan/camague  (under ripe) dried at 35 degree

  • Catimor
  • 24 hours fermentation with yeast, high altitude, dried in Solar House at 35 degrees/rested at night

The above are requests that roasters make of their growing partners. We will explore the roasting, cupping, economics and sustainability of these requested coffees. The grower and the roaster will then negotiate mock purchase contracts for the coffees. (Fear not, Academy of Coffee Excellence has already guaranteed the purchase and the growers' profits).

Your registration includes:

  • Tuition for the training and education

  • Academy of Coffee Excellence 100+ page interactive workbook

  • Academy of Coffee Excellence Coffee Passport

  • Academy of Coffee Excellence engraved cupping spoon

  • Morning coffee, fruit, baked goods, snacks and lunch each day  

This 3-Day Course covers a great deal of content. Attendees should plan on being at the Academy of Coffee Excellence from 8:00am (08:00) to 5:30pm (17:00) each day.

This course exceeds the requirements for the SCA Green Coffee Intermediate Certificate. There is a separate SCA registration, not included with this course, to take the Practical and Written Exams and upon passing, the SCA Certificate Issuance. To register for this course's exams follow the Exam and Certificate Issuance Link


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