TRAINING

Course Details

Nursery and Farming

Nursery and Farming

This module offers students with the study of the morphology of coffee plants & is geared towards those who are planning to go into coffee farming. This course helps students to grow quality coffee and teaches them the proper methods of site selection, the study of microclimates, and its effects on coffee quality and also teaches them how different types of varietals respond to different micro-climates. The farming module offers students with a comprehensive knowledge of a cycle of coffee from seed to a tree. It includes topics such as nursery setup, seedbed practices, site selection, crop management, nutrient management, shade planning, coffee tree pruning techniques, soil and water management and disease and pest management. Students in this course will be expected to work in teams to develop various farming calendars and perform various assessments

Picking and Harvesting

Picking and Harvesting

Quality coffee starts from the farm and the first stage begin at picking coffee cherries. This module teaches students to select coffee cherries based on its color and ripeness. Students are introduced with coffee refractometers where they have to evaluate the ripeness of the coffee cherries based on its brix value and are taught to selective pick coffee cherries on based on its brix value and color.

Orchard Management

Orchard Management

The Farming module is a comprehensive program that includes all aspects of coffee farming such as understanding and management of different cycles, crop management, long-term productivity, quality, and coffee sciences including genetic improvement, shade, water and soil management, nutrition, pest, and disease integrated management. Students in this course will be expected to work in teams to develop various farming calendars and perform various assessments. This module teaches students the right practices of managing a coffee plantation. Topics such as Tree management, Irrigation, leaf litter management, crop protection against weather & pests covered in this module.

The Right Way of Processing

The Right Way of Processing

The processing module helps develop core competencies of coffee processing for different actors in the supply chain, including pulper operators and managers. It helps farmers, processors and mill operators a deeper understanding of coffee processing to consistently improve quality and reduce defects. Students are taught with common processing methods like washed & naturals to more new wave processing styles where fermentation & enzymes are making most of the flavor development. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation.

Green Coffee Grading

Green Coffee Grading

The Green Coffee module is a comprehensive program created to give an individual a clear understanding and game plan for evaluating, importing and navigating coffee buying intricacies. Topics that will be covered include: assessing green bean quality, importing, storage, coffee aging, working with seasonal coffee, meeting producers, building long-term relationships, market trends, commodity contracts, pricing and finding vs. creating quality. This course is suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of green coffee.

Roasting & Roastery Setup

Roasting & Roastery Setup

The Roasting module is a comprehensive program geared to equipping students in how to optimize the roasting potential of green beans. Each level offers theory and much hands-on experience, enabling students to leave well trained and confident to further excel outside of the classroom. Master roasters will develop in three competencies including a deep understanding of green bean quality, heat transfer, and roasting systems and sensory analysis.

Barista & Specialty Coffee Brewing

Barista & Specialty Coffee Brewing

As a barista, it’s critical that you know all the factors that influence your final product. From the basics of producing a quality espresso to the more advanced latte art techniques, machine maintenance, bar workflow and management, this course ensures that you are fully equipped at whichever level you are at. Professional and specialized levels learn how to blend espresso beans.

Cupping and Grading

Cupping and Grading

The business of running or starting a cafe can be a difficult one. This module explores the different areas of business needed to run a cafe successfully including topics like inventory management, staffing, quality control, customer service, target marketing and branding, layout, location and cash flow management.

Q Grading Preparation

Q Grading Preparation

This course studies aspects of both business and marketing acumen. Marketing is one of the most important keys to running a successful business. Marketing topics include developing your story, creating clear messaging, identifying target markets, engaging with your community, delivering on consistency, marketing by region and using KPIs. Business topics include Human Resource systems and management, financial statements, as well as practical systems for keeping track of everyday items and goals.

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EXPERTS

Our Team

Raj Kumar Banjara, PhD
Raj Kumar Banjara, PhDCoffee Quality and Value Chain Expert
Dr. Banjara is the first Nepali coffee Q-Grader, and the established coffee producer, roaster, quality grader, and exporter with extensive experience with sustainability initiatives and international trade. He is working as a consultant and the strategic partner with Coffee Strategies, USA, a well-recognized coffee consulting company. He has experience working effectively within local communities, with social entrepreneurs, donor organizations, and government officials.

As a consultant, he has provided quality training and business consultancy services for more than two dozens of coffee enterprises, cooperatives and farmers.

Dr. Banjara has a lifelong commitment to ethics, quality, and transparency within the coffee value chain. He is a member of Specialty Coffee Association (SCA), International Society of Organic Agriculture Research (ISOFAR), Nepal Tea and Coffee Development Board (NTCDB) and Nepal Coffee Producers’ Association (NCPA).

Andrew Hetzel
Andrew HetzelCoffee Value Chain Expert
Andrew Hetzel, founder of Coffee Strategies, USA is a coffee market, value chain, and international trade consultant with seventeen years’ experience. He has advised public and private sector coffee industry stakeholders in more than forty countries to increase the value of coffee trade through improvements in trade policy, capacity development, and market access for high-value specialty coffee.

Mr. Hetzel has managed or held senior roles in analysis, management, marketing, and trade for coffee agriculture value chain projects funded by USAID, ADB and others in Asia and Pacific (India, Myanmar, Timor-Leste), East Africa (Ethiopia, Tanzania, Uganda), South America (Brazil, Ecuador), and the Arabian Peninsula (Yemen). As a consultant to private businesses, he has provided quality training and business consultancy services for more than two dozen specialty coffee importing and roasting businesses in Australia and New Zealand, Asia, Europe, and the United States.

Rajendra Devkota, PhD
Rajendra Devkota, PhDOrganic Agriculture and Food Systems Expert
Dr. Devkota holds M.Sc. in Agriculture and Animal science from The Institute of Agriculture and Animal Science, Nepal and PhD degree in Organic Agriculture and Food Systems from University of Hohenheim, Germany in 2013.

He is working as an independent organic inspector for European Union’s (EEC), USDA NOP and Indian NPOP standard of organic agriculture since 2007.

He has working experience with Winrock International, Helvetas’s Coffee Promotion Program, Chaudhary Group and other NGOs. He has also worked as research assistant under Eurofins in Germany, France and Switzerland.

Tej Bahadur Karki, PhD
Tej Bahadur Karki, PhDPMER Expert
Dr. Karki is a Sociologist working in the field of development and research for last ten years. He is currently working as the Social Safeguard Expert at Reconstruction Authority, Govt. of Nepal. Dr. Karki has experience of research on agricultural development, coffee farming, dairy farming, the livelihood of small farmers, the contribution of micro-finance in women empowerment and rural tourism. He is expert in planning, monitoring, evaluation, research and reporting and well-known instructor of SPSS, statistical software.
Nima Tenzing Sherpa
Nima Tenzing SherpaCoffee Quality and Processing Expert
Mr. Sherpa is the certified Arabica Q Grader, SCA Roaster, Barista and Coffee Processor. He has been growing coffee since 2008 and has been an active member of the specialty coffee association of America since 2010.

Mr. Sherpa has been an active advocate for specialty coffees in Nepal. Besides working on his farm he is actively involved in training coffee producers to produce specialty coffees all the way from picking only the red ripe cherries to teaching them the different ways of processing coffees.

Kishan Gurung
Kishan GurungTrainer, Barista and Roasting
Mr. Gurung is extra-ordinarily talented trainer for Barista & Roasting and the winner of Nepal Barista championship 2014 and 2017. He holds the Latte Art Certificate from Thailand and Roasting certificate from South Korea. Furthermore, he was one of the competitors at the World latte art Battle in South Korea.