SCA CSP Green Coffee Professional (3 Days)

The Green Coffee Professional course is designed for coffee professionals aspiring toward management roles in the green coffee sector. Building on the Green Coffee Intermediate foundation, this course shifts from hands-on grading and defect identification to strategic decision-making in sourcing, quality control, and market management.

Key topics include coffee botany, the impact of climate change, and farm management—going beyond the intermediate level by exploring long-term sustainability challenges and economic factors. Processing methodologies and sensory defects are covered in greater depth, focusing on consistency in sample analysis and setting quality standards for clients.

The course also introduces financial and trade aspects, such as futures markets, portfolio management, and targeted purchasing strategies. Learners will gain a comprehensive understanding of cost structures, contract considerations, and supplier assessments, preparing them to navigate the complexities of global coffee trade.

This course is ideal for coffee professionals looking to advance into management roles in green coffee procurement, quality control, and supply chain management. It is particularly suited for those seeking to develop expertise in purchasing decisions, supplier assessments, and portfolio oversight.

While the Green Coffee Intermediate course focuses on grading skills and processing methods, the Professional level emphasizes advanced decision-making, financial risk assessment, and strategic sourcing.

Instead of just identifying defects, learners will evaluate market trends, create quality standards, and ensure consistency across multiple suppliers. This course is a key step for professionals aiming to lead sourcing strategies and optimize supply chains in the global coffee industry.

BOTANY
- Genetic diversity, breeding research, and Arabica varieties
- Green coffee seed composition

IMPACT OF CLIMATE CHANGE
- Effects on cultivation and production
- Mitigation and adaptation strategies

COFFEE FARMING
- Soil, input, and shade management
- Pests and disease control

PROCESSING METHODOLOGY
- Cherry quality and harvesting technologies
- Pulping, mucilage removal, and fermentation methods
- Water management and drying technologies

GRADING
- Visual and sensory defect identification
- Assessing sensorial quality

STORAGE AND TRANSPORT
- Pre-export transport, packaging, and bagging
- Shipping logistics and regulatory considerations

DECAFFEINATION
- Role in the supply chain and cost factors

CERTIFICATION
- Key components and impact of certification programs

INTERPRETING PRODUCTION DATA
- Analysis of coffee production metrics

FUTURES MARKETS
- Currency exchange, market mechanisms, and risk hedging
- Growth stocks, spread trading, and technical analysis

PLANNING & FINANCIAL MANAGEMENT
- Purchasing strategies, risk management, and seasonality

Dave Peralta is Co-Founder & Head of Education at Archers. Throughout his 15 years in the coffee industry, he has taken each opportunity to expand his knowledge & give back by teaching a range of coffee disciplines to diverse students in the UAE & abroad.

He is an SCA AST, Q Lecturer, Q Grader, & holds Q Processing credentials. He also obtained a CAS in Coffee from ZHAW University and WSET in Wine & Spirits: Level 2 to complement his coffee education.

SCA CSP Green Coffee Professional (3 Days)

CLASS STARTS AT: 09:00AM
CLASS ENDS AT: 05:00PM

Date June 5-7 2025

We accept all major debit and credit cards. All of our transactions are handled on a secure server using bank-grade encryption. Payments can be handled through trusted third parties like Stripe, Apple Pay, and Tabby.

Students who wish to pay cash upon date of class or pay with Tabby, feel free to e-mail us at hello@archerscoffee.com with your full name, company, desired class, and contact number. OR you can call 065316869 so we can assist you and reserve you a slot.

1. If you cancel your booking more than 12 weeks before the course starts, you will get a full refund.

2. If you cancel your booking more than 6 weeks before the course starts, you will get 70% of your booking refunded. The remaining 30% off your payment will be deducted as administration charges.

3. If you cancel your booking less than 6 weeks before the course starts, you will not get a refund. However, you can use 70% of the initial payment as partial payment to avail of our next scheduled course. The remaining 30% off your payment will be deducted as administration charges.

4. If in rare circumstances Archers Coffee Academy needs to cancel a course, you will get a full refund. Refunds will be made in approximately one month.

5. Paying this fee does not guarantee that you will pass any of the exams scheduled in the course/s.

6. By proceeding with your payment, you agree to these terms and conditions.

If you have additional inquiries about the course or wish to request for the study materials of your class, feel free to e-mail our Head of Education and In-house Instructor, Dave Peralta. And we'll get back to you as soon as possible.

CLICK HERE TO SEND AN E-MAIL.