SCA Professional Barista Skills Course Central America Cherries are hand-sorted for ripeness

Cherries are hand-sorted for ripeness and then depulped before a 48-72 period in sealed tanks to encourage anaerobic fermentation

and the Specialty Coffee Association (SCA)

Blending soul

sharing the inspiration

or on top of a jug for a couple of cups

SCA Professional Barista Skills Course Central America Cherries are hand-sorted for ripenessThe final step on the SCA Barista Skills programme, this a challenging but hugely rewarding course that will stretch your skills and understanding. Building on the concepts introduced by the SCA Intermediate Barista course you will explore them in greater depth and get to grips with water chemistry, an often overlooked factor in the brewing process. Please note that this course is only suitable for those who hold SCA Intermediate Barista and requires