This course is recommended for roasters, baristas, and anyone interested in understanding the key concepts of coffee before the roaster. 

Attendees will discuss coffee’s history and journey from discovery in Ethiopia to travelling around the world. We will explore growing the plant, processing, shipping, storage, and arrival at a roaster.  It includes sensory and grading sessions that review how coffee species and processing varies (natural, honey, washed, etc..). Topics covered include botany, world production, coffee farming, post harvest processing, markets, storage and transport, certification, decaffeination, and equipment and maintenance.

This course can be taken in person or online. Online enrollment will close 1 week before start date to ensure time for delivery of supplies.

We will cover the following topics;

1.  Coffee Species / Coffee Family Tree

2.  Coffee Grading and Defects

3.  Tasting Arabica and Robusta

4.  The economics of Coffee

5.  Smallholder vs. Farm

6.  Coffee processing and harvesting

7.  Sizing

8.  Transportation and storage

9.  Certifications

10.  Decaffeination

11.  Equipment & Maintenance

12.  Traceability

13.  Written and Practical exam

Course cost: $300 plus $100 certification fee. Includes; guided notes, access to powerpoint presentation, grading booklet, unroasted and roasted coffee samples.