Every great roast starts with a decision someone made months earlier, thousands of miles away, about a coffee you’ve never seen and a farmer you’ve never met. Green Coffee training teaches you how to make that decision 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 completely 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 between sourcing on instinct and sourcing on skill.
Green Coffee Foundation
 Start here if green coffee still feels like a black box. You’ll trace the full supply chain from farm to roastery: cultivation, harvesting, processing, drying, shipping, storage, delivery. You’ll learn the language buyers and sellers actually use when they negotiate a contract, and the grading 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 with real confidence instead of guessing. The course closes with a written exam, and successful completion earns you an internationally recognized SCA certificate, your first 5 credits toward the Coffee Skills Diploma. No experience required. Just curiosity and a willingness to look closely.