Education, training and consulting for all facets of the coffee value chain. End to end.
Education, training and consulting for all facets of the coffee value chain. End to end.
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Green Coffee Buyer Level 1 (SCA Green Intermediate With More Depth & Breadth)
Academy of Coffee Excellence

Green Coffee Buyer Level 1 (SCA Green Intermediate With More Depth & Breadth)

Regular price $ 1,500.00 $ 0.00 Unit price per
Tax included.

Course Dates 

  • August Weekend To Be Announced

  • October Weekend To Be Announced

    The Academy of Coffee Excellence has been developing and delivering coffee education curricula and training for more than 25 years. We have done this for the Specialty Coffee Association of America, Specialty Coffee Association, Coffee Quality Institute, Industry Trade Associations, Private Companies and Countries' Coffee Development Boards. Our coursework greatly exceeds in both depth and breadth the minimum requirements for an SCA Certificate. The optional SCA Certificate Exams will be available during the last day of a course where SCA Certificate content is offered.

    It is important for you to know that educational offerings can vary widely in depth and breadth of instructional content among coffee educators. Always ask to see the course description detail prior to enrolling in a course so that you can accurately compare the educational programming and experience that you will be receiving.


      Registration Options

      • Early = $1,350.00 usd (closes 15 days prior to the course start date)

      • Standard = $1,500.00 usd  

      Course Summary

      The Academy of Coffee Excellence's Green Coffee Level 1 - Necessary Skills, is a 2 Day comprehensive green coffee training course taught by a Green Coffee Professional and Q Grader Instructor. In this course you will develop a solid understanding of what is involved in the purchase of coffee from the time coffee is picked to when it lands at a roasting plant. Coffee roasters and coffee buyers will build the skills for purchasing coffee effectively including understanding the logistical reality of the purchase: price discovery, shipping, transport, contract terms, etc.

      You will understand how to make more economically sustainable decisions regarding working with importers in the consuming country and when working directly with producers in the producing countries. This course will introduce coffee roasters and buyers to various trading models and platforms, helping them to navigate choices and decide on the best mix of purchase options for their business. We have enhanced this course with Sample Roasting and Differential Cupping to fully recreate the sample evaluation and coffee contracting process.

      You will:  

      • Roast a minimum of 6 sample roasts 

      • Use the SCA Arabica Green Coffee Grading System to verify coffee contract specifications

      • Use other tools for moisture, density and screen size to verify coffee contract specifications 

      • Green grade, cup and calibrate with Q Instructors or Q Graders

      • Forward contract coffee appropriate for your company's green coffee requirements

      • Make contract acceptance or rejection decision based upon accepted industry protocols

      • Contribute value to your growing partner's agricultural and varietal planning decisions via our case study method

        Academy of Coffee Excellence Green Coffee Level 1 graduates will demonstrate a proficiency with evaluating green coffee consistent with global standards and best practices. You will also demonstrate basic spot and forward contracting and contract planning. This course lays the groundwork for the ongoing development of your career working with green coffee. 

        Your registration includes:  

        Tuition for the training and education - Academy of Coffee Excellence detailed course workbook and resource flash drive for continued learning - Morning fruit, coffee, baked goods, snacks and lunch each day. 

        This 3 Day Course covers a great deal of content. The lab opens at 8:30am for coffee, fruit, baked goods & self directed skills development. Coursework commences promptly at 8:30am continuing through 5:30pm on Friday and Saturday and until 2:00pm on Sunday. Lunch is provided and dietary requests are respected.  

        Course Detail  

        DAY 1 

        Botanical Taxonomy: To understand green coffee you have to understand the seed. Understanding the seed includes genetic origins, natural mutations in variety and varieties cultivated to improve yield or cup quality or pest resistance. Working with data from World Coffee Research you will assist in the species and varietal selection decisions that your farming / producer partners would be making. The skill sets developed in this module are designed to make you more knowledgeable and confident when working with your farming / producing partners in the value chain.  

        Global Production: Knowing what are credible sources for green coffee industry data, where to find them and how to apply them is a skill set valued by coffee importing companies and countries' coffee development boards. We will use industry data statistics for bigger picture problem solving. 

        Quality Assurance Control Processes & Producing Partners: In this module we will begin building a Quality Assurance processes for receiving green coffee and linking back to our farming / producing partner. We will have the PSS PreShipment Sample and the AS Arrival Sample for our coffee and we will determine if what has been received is what is on the contract. In this module we are building the skill set valued by both roasters that are working directly with farmer / producers and importers.  

        Working With Importers or Roasters: If you are a roaster, your relationship with your importer is critical to the success of your coffee business. If you are an importer building long term relationships with roasters critical to your success as well. We will discuss and demonstrate how you can best benefit from each other's expertise by calibrating with each other and creating a communication feedback loop with each other. 

        Sample Roasting: A central part of a professional roaster and green coffee buyer is to be able to evaluate green coffee for purchase and roast profile development decisions. You will receive a set of a farmer  producer type samples. In order to do these evaluations properly, you must be able to consistently roast samples using typical sample roasting equipment and assess their potential with globally recognized cupping protocols. This module will help you to begin the process of creating a consistent sample roasting and quality control program, including checking green coffee's grade, recording relevant data, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. In this module you will be on both sides of the offer by specifying what level of clean green you will contract and determining what quality of green can fulfill the contract. You will also be determining the value of a coffee for appropriate placement into multiple channels of customers. These are skill sets that green coffee importers and roasters working directly with origin use with every coffee they evaluate for purchase. 

        Lunch is provided. Dietary requests are respected.


        DAY 2 

        Cupping & Determining Coffee's Value: You will critically evaluate the previous days’ sample roasts. In the process, you will learn by taste how subtle changes at very specific points in the roast can transform into perceptible differences in quality on the cupping table and how you can use that to market to specific types of customers. 

        Grading Green Coffee:  

        Physical defects in coffee have reasonably predictable sources and impacts on cup quality. The SCA Washed Arabica Green Coffee Grading System is a globally recognized standard. Knowledge of causes, impacts and remedies will help you add value to your growing partner relationships. 

        Coffee Transportation & Storage: Tkghkhjgkjykjhghhjkgkhgkglkjhgkjkjghjhgkhgkhkhkjriangulation Cupping and Difference From Control Cupping are essential parts of any quality control process prior to release of roasted coffee to commerce. Quality control is also critical for your brand integrity. You will learn and apply fundamental principles of sensory evaluation and begin to create a process for maintaining your production roasting standards.

        Markets & Contracts: Thjkgkhjgjkhgljkhblkjhlkjhljhlkjhlkjhlkjhljhhjklj.kgh his module lays the foundation for successful small batch roasting. Our Instructors introduce and use critical terms and concepts that are the underpinning of the roasting process. You will be guided through initial roast progression, roast development and Industry Best Practices.

        Contract Planning & Harvest Cycles: [P] This module applies learned concepts by using any of the drum roasters of the Academy of Coffee Excellence. You will conduct several roasting experiments on varying the roast development in order to assess the impact of differing levels of caramelization on the final product. Other roast experiments will demonstrate how subtle manipulations of Rate of Rise impact the inherent acidity quality potential of the bean. Through repeated planning and practice you will learn to manipulate, adjust and modify a small batch drum roaster to meet your desired craft roasting goals.

        Lunch is provided. Dietary requests are respected.  


        Coffee Lab Quality Assurance: ] Throughout this course you will have developed a great deal of roasting and cupping experience and data. In this module you will begin to edit and design a process for applying these skills and data points to your specific company needs and tools.

        Coffee Contracts and Pricing: [P] You will learn the basics of: writing coffee contracts, understanding Outright Price, calculating Differential Price, using Carry Charges as part of your budget planning and timing contracts with harvest cycles.

        Lunch is provided. Dietary requests are respected.


        Optional SCA Exams  

        You are permitted to take this course without taking the SCA Certificate Exams. They are optional. There are several reasons why you may wish to take the certificate exams. They are not, however, required for attending. 

        Optional SCA Exams: There is a separate SCA assessed fee for the SCA Practical and Written Exams. Upon passing, the SCA Green Coffee Intermediate Certificate will be issued directly from the SCA. The separate SCA Exam and Certificate Fee will be assessed and collected on the exam day. Credit card, check or cash payment are accepted for exam admission. 

        If you wish to take the SCA Exams, it is important to note that  YOU WILL NEED AN SCA LEARNER NUMBER  prior to taking the exams – THIS IS NOT YOUR SCAA MEMBER NUMBER.

        To find or create your SCA Learner Number you may follow this link to the SCA’s website.


        Early Registration = $1,35.00 usd (closes 15 days prior to the course start date)

        Standard registration = $1,500.00 usd  

        Registration Cancellation Policy linked here