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SCI Coffee Processing Level 3

In this course you will learn:

  • Overview of basic processing methods, as well as variants of these methods. 

  • Start and monitor samples of each method. 
  • Discussion of variety, sugar content, and impact on quality.
  • Cupping and discussion of experimental processing methods. 
  • In depth discussion on drying methods, embryogenic activity, fermentation, best practices and affect on processing. 
  • Continued monitoring of processing methods.
  • Further cupping and discussion of experimental processing methods. 
  • In-depth discussion on proper storage techniques, as well as types ofprocessing equipment, cleaning and maintenance best practices. 

This course is 3 days. 

Book this course online by clicking the following button


For more information, please contact Peter at

Earlier Event: December 14
SCI Coffee Level 2
Later Event: April 4
SCI Coffee Nursery Level 1