At the end of this course you will be able to value the physical quality of green coffee, and you will be able to get more involved into your green coffee sourcing at origin.
At the end of this course you will be able to design a roast profile and will have all necessary expertise to start your roasting facility.
At the end of this course you will be able to cup a speciality coffee in order to assess its sensorial quality and describe its cup profile, following the SCA protocol.