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)