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SCI Coffee Level 2

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. 

Instructor: Manuel Diaz

This course is 3 days. 

Book this course online by clicking the following button


For more information, please contact Peter at 

Earlier Event: December 11
SCI Coffee Level 2
Later Event: January 22
SCI Coffee Processing Level 3