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UID:7ca9fc0840c4fae54bc7b5bbd6162169@bootcoffee.com
SUMMARY:SCA Green Coffee Module
DESCRIPTION:Every great roast starts with a decision someone made months ea
 rlier\, thousands of miles away\, about a coffee you've never seen and a fa
 rmer you've never met. Green Coffee training teaches you how to make that d
 ecision well.You'll learn to read a green bean the way a sommelier reads a 
 wine label: species\, process\, density\, moisture\, defect count\, all of 
 it telling you what's coming before you ever hit "roast." You'll understand
  why two coffees with the same origin and the same price can perform comple
 tely differently in your roaster\, and how to catch that before you buy 300
  pounds of it.This isn't theory for theory's sake. It's the difference betw
 een sourcing on instinct and sourcing on skill.\nGreen Coffee Foundation\n
  Start here if green coffee still feels like a black box. You'll trace the
  full supply chain from farm to roastery: cultivation\, harvesting\, proces
 sing\, drying\, shipping\, storage\, delivery. You'll learn the language bu
 yers and sellers actually use when they negotiate a contract\, and the grad
 ing system that determines whether a coffee even qualifies as specialty in 
 the first place. By the end\, you'll be able to evaluate a green sample wit
 h real confidence instead of guessing. The course closes with a written exa
 m\, and successful completion earns you an internationally recognized SCA c
 ertificate\, your first 5 credits toward the Coffee Skills Diploma. No expe
 rience required. Just curiosity and a willingness to look closely.\nGreen C
 offee Intermediate\nThis is where you go from understanding green coffee to
  making decisions about it. Building on Foundation\, you'll go deeper into 
 botany\, agronomy\, seasonality\, processing\, decaffeination\, markets\, a
 nd contracts\, the full picture of what shapes a coffee before it ever reac
 hes your hands. You'll learn to grade by size\, spot physical defects\, tel
 l process and variety apart by sight\, and catch sensory defects most peopl
 e miss entirely. The course ends with both a written and a practical exam. 
 The practical is hands-on: real samples\, real grading\, real pressure. Pas
 s it and you'll have the skills working green buyers use every day to build
  a portfolio\, manage risk\, and make sourcing calls that hold up. This lev
 el is for anyone moving toward a real role in green buying\, quality contro
 l\, or sourcing\, not just collecting credentials.
LOCATION:Boot Coffee\, 619 Lindaro str\, San Rafael\, California
DTSTAMP:20260710T235433Z
DTSTART:20260921T153000Z
DTEND:20260923T230000Z
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