Spec changes and communication
How to manage specification (spec) changes in coffee programs and communicate them clearly to suppliers, staff, and customers.
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Incoterms and contract structures
This topic explains the basics of Incoterms (international commercial terms) and contract structures in green coffee trade, outlining how responsibilities, risks, and costs are divided between buyers and sellers.
Cup scoring and lot acceptance
This topic explains how cup scoring is used to evaluate coffee quality, the standards applied by the Specialty Coffee Association (SCA), and how scores determine whether lots are accepted or rejected in trade.
Sample prep and moisture verification
This topic explains how coffee samples are prepared for analysis during milling and how moisture verification ensures beans meet quality and safety standards before export or roasting.
Premium vs commercial grade distinctions
This topic explains the distinctions between premium (specialty-grade) and commercial-grade coffee, focusing on physical standards, sensory outcomes, and market implications.
Electronic color sorting basics
This topic explains the basics of electronic color sorting in coffee milling, how the machines work, and why they are essential for defect removal and consistency in specialty coffee exports.