mighty good Workshops

Manual Brew Methods

Join us for hands on workshops exploring manual brewing methods, origin exploration, home espresso and roasting. Designed for the professional barista to the home coffee enthusiast, our staff will help you get the best out of your cup of coffee.

Green Coffee Essentials For Roasters Working Directly With Coffee Growers

July 14 - 20th 2019 - Guatemala

Email for more information on pricing

This course takes place in Guatemala at a wet mill, dry mill and quality assurance lab. This week long, hands on, exploration of the operations of the wet mill and dry mill will develop the skill sets of green coffee analysis, sensory evaluation, cupping and triangulation that exceed the requirements for the SCA Green Coffee Intermediate and Sensory Intermediate certificates. Working with coffee producers, roasters will develop a detailed understanding of the cost of coffee production and the additional costs incurred when the producer processes coffee consistent with their roasting partners’ specific requests. Specific request experiments are detailed below.

Additionally, roasters will engage in direct trading exercises with their growing partners. These exercises will include determining an economically sustainable differential price for their green coffee , working with their growing partners to understand how the FDA’s Food Safety Modernization Act impacts both the roaster and the grower and sharing how a specialty coffee roaster evaluates coffee for purchase. Through case study exercises and practical application, the roasters will obtain the training and education required by the FDA to develop a Food Safety Plan for a wholesale coffee company, as required by law.

The mission of this course is to create the skill set necessary for a coffee roaster to work effectively with their coffee growing partners. Several experiments consistent with what roasters are currently asking of their coffee growing partners were conducted on the coffee that will be sorted, graded, scored and evaluated in this course. Working as a true partnership, the coffee grower and the roaster will account for all costs of goods sold and determine break-even and acceptable profit-margin price points for green and roasted coffee. Together, attendees will also learn what is required of both the grower and roaster to be compliant with the FDA's FSMA Food Safety Modernization Act. This course is co-taught by a

  • Q Instructor, Green Coffee Buyer & AST / Instructor

  • Q Grader & AST / Instructor

  • 4th Generation Coffee Growers  

A great thanks to a great community!

This course is taught at our partner training lab in Guatemala, Dieseldorff Kaffee Academy. The coffee farming, processing and sorting experiments vary with each course. The July course will have had the following experiments and case study created in the context of requests roasters make of growers when trading directly with each other.

From Finca Los Tarrales

This family produces Robusta and other rust resistant coffees at their lower altitudes and the following Arabica Varietals at the higher altitudes: Caturra, Gesha, Anacafe 14, Ethiopia, Costa Rica 95, Parainema, Cuscatleco, Straube, Lempira, Colombia, Sarchimor, Yello Catuaí, H1, Maragogype and a couple more experimental varieties. As more roasters are inserting themselves into the supply chain they are making more and varied requests of their growing partners.

  • Roaster requests only single varietal Red Caturra.

  • Roaster requests only patio dried with no mechanical drying.

  • Roaster requests grower to use Natural Process instead of their usual Washed Process.

  • Roaster requests modification process to their traditional Washed Process.

  • Roaster requests Red Honey Process on raised drying beds.

From Two Birds 

Two Birds Coffee is a direct trade farming and importing company that specializes in Guatemalan coffee beans. From humble origins in a remote region in Guatemala, their company has grown across borders and is now distributing delicious coffees in the United States. They strive to bring you the very best in specialty coffee, directly from the farm. They do it all — farming, processing, exporting, importing, and distributing of green coffee.

A roaster specifies specific fermentation and varietals and tells the grower that she will buy 1/4 container of the best scoring.

  • Caturra and Catuai 

  • 24 hours fermentation with yeast dried in a Guardiola at 35 degrees/rested at night

  • 36 hours fermentation with yeast dried in Guardiola at 35 degrees/rested at night

  • 24 hours fermentation dried in Guardiola at 35 degrees/rested at night

  • 24 hours fermentation sacan/camague  (under ripe) dried at 35 degree


  • Catimor

  • 24 hours fermentation with yeast, high altitude, dried in Solar House at 35 degrees/rested at night

From Academy of Coffee Excellence

A case study regarding FDA requirements for an FSMA compliant Food Safety Plan and direct importing of food. Throughout the week we will create a food safety plan for a coffee company that:

  • Imports directly from a growing partner

  • Roasts and sells wholesale bulk package and retail package for resale

  • Cold brews and wholesales refillable nitro cold brew kegs and 64 oz glass cold brew growlers

The above are requests that roasters make of their growing partners and currently enforceable FDA law that wholesale roasters are required to be compliant. We will explore the roasting, cupping, economics and sustainability of these requested coffees. The grower and the roaster will then negotiate mock purchase contracts for the coffees. (Fear not, Academy of Coffee Excellence has already guaranteed the purchase and the growers' profits). Together you will develop ideas to be used in the marketing and sales of the wholesale coffee.

Your registration includes:

  • Tuition for the training and education

  • Accommodation and in Guatemala transportation from 13 July to 21 July

  • Morning coffee, fruit, baked goods, snacks and lunch each day  

Please note, airfare is not included. Dinner each night can either be on your own or with the group where we eat together and pay for our own meals.

This course exceeds the requirements for the SCA Green Coffee Intermediate and Sensory Intermediate certificate programs. There is a separate SCA certificate exam fee not included with this course.