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SCA GREEN COFFEE CURRICULUM

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SCA GREEN COFFEE - FOUNDATION

1. General Information

Course Length: Minimum 7 hours
Prerequisites: None; Introduction to Coffee recommended

Written Exam Information:

  • Total Number of Questions on Online Written Exam: 30 questions

  • Total Time Allowed for Online Written Exam: 32 minutes

  • Passing Score (Online Written Exam): 60%

Practical Exam Information:

  • This Foundation course does not include a practical exam

2. Course Description

The Green Coffee Foundation course is designed to introduce basic concepts regarding the consuming side of green coffee. Participants will learn about the specialty coffee supply chain from seed to cup, including cultivation, harvesting, processing, drying, s hipping, storage, and delivery. The principles of coffee growing, processing, grading, and trade and portfolio management are also explored. This course is designed for individuals with no previous experience with the green coffee part of the supply chain.

3. Written Exam Questions Distribution by Topic

1.01 BOTANY

  1. Common Varieties of Coffee Species

  2. The Global Spread of Coffee

  3. Climate Considerations for Coffee Species

  4. Physical Differences in Coffee Species

1.02 WORLD PRODUCTION

  1. Distribution of Species

  2. Origin Statistics

1.03COFFEE FARMING

  1. Land and Plant Management Overview

1.04 POST-HARVEST PROCESSING

  1. Coffee Cherry Anatomy

  2. Harvesting Practices

  3. Washed Processing

  4. Natural Processing

  5. Pulped-Natural Processing

  6. Drying

  7. Milling

  8. Grading

1.05 MARKETS

  1. Introduction to Futures Markets

  2. Introduction to Coffee Futures Market

1.06 STORAGE AND TRANSPORT

  1. Common Transport Systems

  2. Storage Time & Conditions

1.07 CERTIFICATION

  1. Market Differentiation

  2. Third-Party Accreditation

1.08 DECAFFEINATION

  1. Characteristics of Decaffeinated Coffee

  2. Characteristics of Caffeine

1.09 EQUIPMENT AND MAINTENANCE

  1. Sizing/Grading Screens

  2. Moisture Meters

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SCA GREEN COFFEE - INTERMEDIATE

1. General Information

Course Length: Minimum 14 hours including practical exams
Prerequisites: Introduction to Coffee, Green Coffee Foundation and Sensory Foundation recommend

Written Exam Information:

  • Total Number of Questions on Online Written Exam: 45 questions

  • Total Time Allowed for Online Written Exam: 47 minutes

  • Passing Score (Online Written Exam): 70%

Practical Exam Information:

  • Total Time Allowed for Practical Exam: 105 minutes

  • Passing Score (Practical Exam): 70% = 47 points correct / 67 total exam points

2. Course Description

The Green Coffee Intermediate course is designed to build on the knowledge gained in the Green Coffee Foundation course and prepare the learner for more complex job functions found in the green coffee profession. Specifically, these include 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 attributes as they relate to green coffee contracts.

3. Written Exam Questions Distribution by Topic

2.01 BOTANY

  1. Botanical Origins of Coffee

  2. Coffee Species, Varieties, Global Spread

2.02 WORLD PRODUCTION

  1. Evolution of Production and Consumption

  2. Areas of Growth

2.03 COFFEE FARMING

  1. Size and Location of Farms

  2. Plant Management

  3. Climate Considerations

  4. Crop Year/Seasonality

  5. Impact of Shade and Terroir

2.04 PROCESSING METHODOLOGY

  1. Weights and Conversions

  2. Coffee Cherry Anatomy

  3. Harvesting Practices

  4. Washed Processing

  5. Natural Processing

  6. Pulped-Natural Processing

  7. Drying, Resting, Grading

  8. Risks of Drying Defects and Ochratoxin A (OTA)

2.05 MARKETS AND CONTRACTS

  1. Market Fundamentals

  2. Arbitrage

  3. Spot Pricing

  4. Differentials, Outright Prices

  5. Contract Formulation, Incoterms

2.06 STORAGE AND TRANSPORT

  1. Bagging Weights and Bagging Technology

  2. ICO Bag Marks

  3. Transport Considerations, Shipping Documents

  4. Landing Protocols at Port of Destination

  5. Storage and Water Activity Considerations

2.07 CERTIFICATION

  1. Systems and Third-Party Accreditation

2.08 DECAFFEINATION

  1. Decaffeination Workflow and Methods

  2. Legal Criteria for Decaffeination

2.09 GREEN COFFEE ANALYSIS VENUE & OPERATIONS

  1. Green Coffee Analysis Venue Requirements

  2. Green Coffee Analysis Operations

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SCA GREEN COFFEE - PROFESSIONAL

1. General Information

Course Length: Minimum 21 hours 
Prerequisites: Green Coffee Intermediate.

Sensory Skills Intermediate and Roasting Intermediate is recommended.

Written Exam Information:

  • Total Number of Questions on Online Written Exam: 50 questions

  • Total Time Allowed for Online Written Exam: 60 minutes

  • Passing Score (Online Written Exam): 80%

Practical Exam Information:

  • Total Time Allowed for Practical Exam: 210 minutes

  • Passing Score (Practical Exam): 70% = 120 points correct / 151 total exam points

2. Course Description

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

3. Written Exam Questions Distribution by Topic

3.01 BOTANY

  1. Genetic Diversity and Plant Breeding Research

  2. Traditional and Modern Arabica Varieties

  3. Green Coffee Seed Composition

3.02 IMPACT OF CLIMATE CHANGE

  1. On General Horticulture, Cultivation and Production

  2. Mitigation and Adaptation Strategies

3.03 COFFEE FARMING

  1. Soil, Input and Shade Management

  2. Pests and Diseases of Coffee

3.04 PROCESSING METHODOLOGY

  1. Cherry Quality, Harvesting Technologies

  2. Pulping and Mucilage Removal Technologies

  3. Fermentation, Experimental Variations

  4. Water Management in Processing

  5. Drying Technologies

3.05 GRADING

  1. Visual Defects and Sensory Defects

  2. Assessing Relative Sensorial Qualities

3.06 STORAGE AND TRANSPORT

  1. Pre-Export Transport, Packaging and Bagging

  2. Sea Transport and Landing Procedures

  3. Regulatory Considerations

3.07 DECAFFEINATION

  1. Position in Supply Chain and Cost Considerations

3.08 CERTIFICATION

  1. Components and Impact of Certifications Program

3.09 INTREPRETING PRODUCTION DATA

  1. Collection of Production Data

  2. Interpreting Production Data

3.10 FUTURES MARKETS

  1. Currency Exchanges and Market Mechanisms

  2. Deliverable Growths and Certified Stocks

  3. Spread Hedging and Options

  4. Technical Market Analysis

3.11 PLANNING & FINANCIAL MANAGEMENT

  1. Purchasing Strategy and Risk Management

  2. Seasonality and Optimum Purchase Times

  3. Finance and Storage Costs

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