ORIGINS
ORIGINS I : FOUNDATIONS OF GREEN COFFEE
Origins I is an introductory, lecture-focused course that explores the agricultural, historical, scientific, and economic principles underlying green coffee production. Through a combination of lectures and guided labs, students will develop a comprehensive understanding of coffee's journey from seed to global commodity, establishing the knowledge necessary for further study and application in green coffee field work.
Throughout the course, students examine the relationships among coffee botany, terroir, cultivation practices, post-harvest processing, international trade, and quality assessment. Particular emphasis is placed on understanding how environmental, biological, and economic factors influence coffee quality, sensory characteristics, and market value. Students are introduced to contemporary approaches to coffee evaluation with a focus on descriptive sensory analysis and post-score evaluation literacy rather than numeric scoring.
This course is designed for aspiring baristas, roasters, and green coffee buyers as well as other coffee professionals and dedicated enthusiasts seeking a comprehensive understanding of the work performed in coffee-producing regions. The curriculum is informed by existing specialty coffee education frameworks while providing a rigorous foundation for continued study in green coffee, sensory analysis, and coffee sourcing.
COURSE FORMAT:
WHERE: on-site at our institute, physical participation required
WHAT: lecture-based with group discussion, guided labs, and in-class assessments
WHEN: 3 consecutive days | 8 hour class time with 1 hour lunch break
AVAILABILITY: 12 spots available per course
COURSE OBJECTIVES:
By the end of this course, students will be able to:
Describe the historical development of coffee cultivation, trade, and its global expansion
Identify major coffee-growing regions and explain how geography, climate, and terroir influence coffee production and quality
Explain the fundamental principles of coffee plant biology, cultivation practices, and agricultural systems
Differentiate between major coffee processing methods and describe how fermentation and post-harvest practices influence flavor
Identify common green coffee defects and describe the basic principles of coffee grading and quality assessment
Describe the structure of global coffee markets, including pricing mechanisms, trade relationships, and factors influencing coffee value
Apply Coffee Value Assessment (CVA) concepts to interpret coffee quality, sensory attributes, and value beyond numerical scoring
Communicate foundational concepts related to coffee origin, production, and evaluation using appropriate specialty coffee terminology
COURSE PRICE : $395.00
ORIGINS II : MENTORSHIP IN GREEN COFFEE BUYING
Origins II is a secondary, mentorship-focused course that provides students with an immersive introduction to the profession of green coffee buying. Through direct mentorship with experienced industry professionals, students gain practical insight into the knowledge, skills, and decision-making processes required to source and evaluate green coffee within the global coffee supply chain.
Students admitted to this course will be paired with an established green coffee professional who will serve as their mentor throughout a 12-week program. Mentors are expected to meet with students for approximately two to three hours per week, providing guided instruction, discussion, and exposure to real-world industry practices. During this period, students will develop a deeper understanding of green coffee quality evaluation, sourcing strategies, producer relationships, market dynamics, logistics, contract considerations, risk management, and the business decisions that influence coffee purchasing.
Building upon the foundational knowledge established in Origins I, this course bridges theory and professional practice by providing students with meaningful exposure to the day-to-day responsibilities of a green coffee buyer. Through mentorship and guided experiential learning, students will develop a broader understanding of the technical, commercial, and interpersonal competencies essential to the profession.
This course is designed for aspiring green coffee buyers and dedicated enthusiasts seeking an in-depth understanding of green coffee sourcing. Successful completion of Origins I: Foundations of Green Coffee is required for consideration for Origins II.
WHERE: off-site at our industry partner’s facility, physical participation required
WHAT: mentorship-based, one-on-one instruction with office hours available
WHEN: 12 consecutive weeks | 2-3 hours min. required per week
AVAILABILITY: 3 spots available per quarter
COURSE FORMAT:
COURSE PLANNED, CURRENTLY UNAVAILABLE!
ORIGINS III : INDEPENDENT GREEN COFFEE RESEARCH
Origins III is an advanced, research-focused course centered on independent study within the broad field of coffee origin science. Areas of inquiry may include, but are not limited to, coffee plant biology, agronomic practices, post-harvest processing, and the identification and classification of coffee species and cultivars.
Students who have developed a strong foundation in a green coffee, along with meaningful engagement with coffee industry professionals, are encouraged to pursue specialized research within their chosen field of interest.
Building upon the knowledge and practical experience acquired in previous coursework, Origins III introduces students to the principles and methodologies of coffee-focused scientific research. Throughout the course, students will identify a narrowly defined research question, develop an appropriate experimental protocol, collect and analyze data, and communicate their findings through the preparation of a scientific research paper. Depending on the originality, rigor, and contribution of the work, completed research may be suitable for submission for publication or presentation within the coffee research community.
This course is designed for aspiring coffee professionals seeking an introduction to applied scientific research as well as advanced expertise in a specialized area of coffee. Successful completion of both Origins I: Foundations of Green Coffee and Origins II: Mentorship in Green Coffee Buying is required for consideration for Origins III.
COURSE FORMAT:
WHERE: off-site at our research partner’s lab facility, physical participation required
WHAT: research-based, independent study with biweekly checkins with a chosen research supervisor
WHEN: 1-year | 3-6 hours min. required per week
AVAILABILITY: 3 spots available per calendar year
COURSE PLANNED, CURRENTLY UNAVAILABLE!