SCA Sensory Skills and Green Coffee - Professional Level
Moshi
<p>Coffee is a long-standing commodity contributing to the export earnings of East African countries and remains an integral sector for employment for actors along its value chain. However, global coffee prices remain stubbornly low due to an oversupply of mainstream coffee from competing countries, meaning that suppliers of specialty coffee are in a better position to fetch higher prices for premium and single-origin coffees. </p><p>MARKUP supports coffee SMEs and sector professionals via the delivery of specialist vocational courses in partnership with Authorised SCA Trainers (ASTs) from the Specialty Coffee Association.</p><p>The training on Sensory Skills and Green Coffee are accredited programmes that are recognized by coffee industry leaders and the global coffee community, and as such, provides coffee company owners, managers, quality controllers, coffee traders, roasters, café owners, baristas, the perfect platform to increase their skills sets and abilities in evaluating and managing high quality coffee for sales and export markets.</p><p><strong>At the Professional Level, the training tailored knowledge and skills adoption for coffee professionals pursuing a specialist knowledge on the following areas:</strong></p><ul><li> Essentials of sensory evaluation for green coffee;<br> </li><li>Perception of coffee's natural characteristics when evaluating coffees; <br> </li><li>Identification of specialty coffee against conventional coffee grades that can be useful for product diversification and business prospects;<br> </li><li>Practical skills on how to run a cupping session for prospective buyers, and how to apply sensory skills, techniques, and specialized equipment in improving sales;<br> </li><li>Green Coffee and its fundamental concepts and principles of production, harvest, processing, grading, shipping, storage, and arrival at a roaster;<br> </li><li>Lessons on coffee contracts and portfolio management tied up the module.</li></ul><p>Outcome of the training is to enhance competitiveness of coffee businesses in specialty coffee market segments. </p>