Green Coffee Fundamentals

Describe the anatomy of a coffee cherry and the parts of the green coffee bean.

Compare Arabica and Robusta in terms of cultivation, chemistry, and cup profile.

Explain how major Arabica varieties (Typica, Bourbon, Caturra, SL28, Geisha) influence roast profile decisions.

Distinguish between washed, natural, honey, and anaerobic processing methods and their impact on roast behavior.

Interpret green coffee grading information (screen size, density, moisture, water activity, defect count).

Explain how altitude, terroir, and harvest timing influence bean density and roast development.

Evaluate a green coffee sample visually for defects using SCA defect classifications.

Select appropriate green coffee characteristics for a target roast style (e.g., espresso vs. filter).