SCA CSP Green Coffee—Intermediate Certificate

Under mentor Ye Kuang’s guidance, I earned the SCA CSP Green Coffee—Intermediate certificate. This level sits in the middle of the SCA green-coffee track and focuses on how coffee moves from farm to arrival sample: varieties and origins, harvesting and post-harvest processing, drying and storage, and how those choices show up in the cup and in the sample we evaluate before buying.

The course strengthened my ability to read green coffee for quality and risk—from moisture and density to defect awareness and how processing signals relate to flavor and shelf life. That foundation pairs directly with sourcing decisions, supplier dialogue, and the sensory work I do at the cupping table.

Scenes from the course:

I look forward to applying this on the buying side—asking sharper questions, spotting issues earlier, and connecting what we taste in the cup back to what happened before the coffee ever shipped.