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General Objective Acquisition of knowledge of green coffee, covering botany, agronomy, processing, storage, decaffeination, classification and marketing.
Specific Objectives General knowledge about coffee origin and history;
Knowledge about producing and consuming countries;
Knowledge of coffee species and varieties;
General knowledge of botany and distinction of the main species at different stages of the production cycle;
Knowledge about fruit morphology, systems and cultivation techniques;
Knowledge of techniques and harvesting periods and primary processing of coffee;
Identification of coffee basic tastes and aromas;
Knowledge about classification and green coffee defects;
Knowledge of marketing, storage and transportation;
Knowledge of packages for green coffee;
Knowledge about certifications;
Knowledge about decaffeination;
Knowledge about equipment for quality control of green coffee.
Program
Coffee Origin and world expansion of coffee; Producing and consuming countries.
Botany Main species and their characteristics; Varietals; Fruit morphology.
Primary Coffee Processing Systems and cultivation methods; Techniques and harvesting periods; Benefit.
Coffee Flavors Identification of basic tastes; Recognition of aromas found in coffee.
Green Coffee Classification Classification and its importance; Types of classification; Visual and non-visual defects; Primary and secondary defects.
Trading Futures market; Terms of contracts; Transport contract; Storage and transportation; Types of packages for green coffee.
Certifications
Decaffeination Types of decaffeination; Caffeine limits allowed; Interaction of caffeine in the body.
Equipments Equipment used in quality control of green coffee; Operation and handling.
Methodology Expository and demonstrative method (60% Theory / 40% Practical).
Evaluation Formative (Completion of a satisfaction survey).
Training resources Specific material for training in coffee.
Preconditions Participants must be minimum age of 18 years old.
Target Audience Quality managers of roasting industries;
Roasters;
Green coffee importers and traders;
Green coffee buyers;
Technical staff in the coffee processing;
Baristas and employees of Coffee Shops;
Operational in Marketing and coffee Sales.
Time 8 Hours (consecutive)
Number of Participants Maximum: 2; Minimum: 1
Price per person Upon Request