The Processing module explores the various coffee processing methods from the more common washed, honey and natural to the 15 other lesser known methods. Students will learn how environmental conditions, available technologies, infrastructure, and markets affect processing method decisions and they will learn how those methods modulate and enhance flavor. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation.  This modules involves both theory and practice and students will be required to successfully perform all said methods. 

SCI PROCESSING LEVEL 1

Day 1: Overview of basic processing methods. Start and monitor samples of each simple method. 

Day 2: Cupping and discussion of processing methods. Discussion on drying best practices and affect on processing. Continued monitoring of processing methods. 

Day 3: Cupping and discussion of further processing methods. Discussion of storage best practices. Continued monitoring of processing methods. 

• The Level 1 requires no previous experience.

SCI processing LEVEL 2

Day 1: 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.

Day 2: 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.

Day 3: 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. 

• The Level 2 is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.
• Pre-requisite: SCI Processing Level 1 (recommended only)

SCi processing level 3

SCI Processing Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills: 

Day 1: In-depth discussion on new experimental coffee processing methods, and affect on quality. Discussion and practice adding outside elements into processing (yeast, sugars, pulp, etc.). Discussion of defects, how they are formed, prevention, and defect profiling.

Day 2: Design an ideal coffee production layout, from harvest to storage, the best equipment, best design, pros and cons of each. Cupping of advanced experimental methods. Learn to profile advanced methods. 

Day 3: Class discussion and creation of new experimental method to be produced on a trial basis for coming year, based on previous discussion and research. Start new method and begin monitoring. 

Track 2 - Business: 

Involves an in-depth look at how to apply processing applications in running a successful business.

• Extensive relevant experience is recommended before attempting this level.
• Pre-requisite: SCI Processing Level 2, SCI Sensory Level 2, SCI Farming Level 2(recommended only)