Green Beans

Foundation

1. Botany

Difference between species, variety, and cultivar
Main commercial species: Coffea arabica and Coffea canephora (Robusta)
Global spread of coffee from Africa
Climate requirements for coffee cultivation
Physical and sensory differences between Arabica and Robusta

2. World Production

Major coffee producing countries
- Brazil (largest producer)
- Vietnam (largest Robusta producer)
- Colombia (major washed Arabica producer)
Units of measurement (million 60 kg bags)
Trends in global production (generally increasing)
Factors affecting yearly production (weather, disease, etc.)

3. Coffee Farming

Farm structures (smallholders vs estates)
Plant management (pruning, fertilizing, pest control)
Yield differences between Arabica and Robusta
Basic growing timeline (seedling to commercial harvest)

4. Post-Harvest Processing

Overview of coffee processing
Harvesting methods:
- Selective picking
- Strip picking
- Mechanical harvesting
Processing methods:
- Washed process
- Natural process
- Pulped natural (honey)
Drying methods and risks
Milling stages
Basic grading concepts

5. Markets

Introduction to the coffee futures market
Basic market terminology
Coffee price fluctuations

6. Storage and Transport

Storage time and its impact on quality
Ideal storage conditions (temperature, humidity)
Transport considerations

7. Certification

Purpose of certification systems
Third-party accreditation
Market differentiation

8. Decaffeination

What is decaffeinated coffee
Basic caffeine information
Overview of decaffeination processes

9. Equipment and Maintenance

Sizing/grading screens
Moisture meters
Basic green coffee analysis tools

Intermediate

1. Botany

Botanical origin of Coffea arabica (hybrid of C. canephora and C. eugenioides)
Scope of species within the Coffea genus
Differences between species, varieties, and cultivars
Major Arabica lineages (Typica and Bourbon)
Catimor and Arabica–Robusta hybrids
Historical global spread of Arabica and Robusta

2. World Production

Evolution of global coffee production
Key producing countries (Arabica vs Robusta)
Areas of production growth
Evolution of global consumption
Production and consumption statistics interpretation

3. Coffee Farming

Farm size and structure worldwide
Plant management systems (pruning, fertilization, pest control)
Climate requirements (altitude, temperature, rainfall)
Crop year and seasonality (biennial cycle, main/fly crops)
Shade-grown systems and farming models
Terroir and its influence on quality

4. Processing Methodology

Coffee cherry anatomy
Harvesting methods and impact on quality
Washed, Natural, and Pulped Natural processes (detailed stages)
Drying methods and impact on attributes
Resting of green coffee
Ochratoxin A (OTA) awareness
Weight calculations and yield changes
Green coffee grading aligned with CVA terminology

5. Markets & Contracts

Physical vs futures markets
Market fundamentals
Arbitrage
Spot pricing
Differentials
Outright prices
Contract formulation
Incoterms

6. Storage & Transport

Bagging weights and technologies
Bag marks and traceability
Transport logistics
Shipping documents
Landing protocols at destination
Storage conditions and risks
Water activity (aw) during storage

7. Certification

Certification systems overview
Third-party accreditation processes

8. Decaffeination

Decaffeination workflow and methods
Legal criteria for decaffeinated coffee

9. Green Coffee Analysis Venue & Operations

Requirements for a green coffee analysis venue
Operational procedures for green coffee analysis

"At Thailand Barista School, we craft more than coffee – we cultivate mastery. Through personalized teaching and world-class standards, we transform passion into skill, empowering each student to lead in the ever-evolving coffee industry. Here, every cup tells your unique story."

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