SCA Green Coffee (Foundation / Intermediate / Professional)

Which two species account for the vast majority of commercially traded coffee worldwide?

• ACoffea liberica and Coffea excelsa
• BCoffea arabica and Coffea canephora (robusta)
• CCoffea stenophylla and Coffea eugenioides
• DCoffea racemosa and Coffea arabica

Which of the following is a defining botanical characteristic of Coffea arabica compared to Coffea canephora?

• AArabica is tetraploid (4n = 44 chromosomes) while robusta is diploid (2n = 22)
• BArabica is diploid (2n = 22) while robusta is tetraploid (4n = 44)
• CBoth species share identical chromosome counts of 2n = 22
• DArabica is hexaploid and robusta is tetraploid

Which coffee variety originated as a natural mutation on Bourbon Island (now Réunion) and is noted for its sweetness and yield compared to Typica?

• ACaturra
• BGeisha
• CBourbon
• DCatuai

Geisha (Gesha) coffee is celebrated for its cup profile. Which origin did the variety first gain international specialty fame from, specifically at the 2004 Best of Panama auction?

• AEthiopia, Yirgacheffe region
• BPanama, Hacienda La Esmeralda
• CColombia, Huila department
• DKenya, Nyeri region

SL28 and SL34 are prized Kenyan varieties. What does 'SL' stand for and what institution selected these varieties?

• AScott Laboratories — selected by Scott Agricultural Laboratories in Kenya
• BSingle-Line — denoting pure inbred lines
• CSpecialty Level — an SCA grading designation
• DSoil Line — referring to the root system depth

Catuai is a widely grown Latin American variety. Which two parent varieties were crossed to create Catuai?

• ATypica × Bourbon
• BCaturra × Mundo Novo
• CGeisha × Caturra
• DBourbon × SL28

What is a F1 hybrid in the context of coffee varieties, and why are they significant for specialty production?

• AA natural mutation selected for disease resistance; propagated by seed
• BThe first-generation offspring of two distinct inbred parent lines, exhibiting hybrid vig…
• CA robusta-arabica interspecific cross used exclusively for instant coffee
• DA grafted plant where a disease-resistant rootstock carries a premium-variety scion

Coffee plants thrive in the Bean Belt. What latitudinal range defines the Bean Belt?

• A0° to 10° North and South of the equator
• B10° to 25° North and South of the equator
• C25° to 40° North and South of the equator
• D40° to 60° North and South of the equator

How does altitude primarily influence the cup quality of arabica coffee?

• AHigher altitude increases UV radiation, which accelerates chlorophyll breakdown and produ…
• BHigher altitude creates cooler temperatures, slowing cherry maturation and concentrating…
• CHigher altitude reduces rainfall, forcing roots deeper and increasing oil content uniform…
• DHigher altitude increases atmospheric pressure, speeding fermentation during processing

What is terroir in the context of green coffee, and which factors does it typically encompass?

• AThe standardized grading protocol used at origin to assess moisture and defects
• BThe combined influence of soil composition, altitude, microclimate, rainfall, and farming…
• CA French regulatory term referring exclusively to appellation-controlled wine regions app…
• DThe genetic profile of a coffee variety regardless of environmental conditions

What role does shade growing play in specialty arabica production?

• AShade primarily prevents over-fermentation by reducing temperature during processing
• BShade-grown coffee matures more slowly, preserving acidity and complexity, and supports b…
• CShade forces plants to produce robusta-like dense canopy beans with higher caffeine
• DShade growing is a marketing term with no measurable impact on cup quality or ecology

What is the difference between selective (hand) picking and strip picking in coffee harvesting?

• ASelective picking removes only ripe cherries in multiple passes; strip picking removes al…
• BStrip picking is the premium method that picks only fully red cherries; selective picking…
• CBoth methods pick only ripe cherries but differ in the tool used — selective uses shears,…
• DSelective picking is mechanized; strip picking is exclusively by hand

In the washed (fully washed) processing method, at what stage is the mucilage removed from the coffee seed?

• ADuring dry milling after the parchment is hulled
• BBy fermentation and washing before the parchment coffee is dried
• CThrough natural drying of the whole cherry — no active removal step
• DBy soaking in a chemical mucilage-enzyme bath after roasting

Which cup characteristics are typically associated with naturally (dry) processed coffees compared to washed coffees?

• AHigher clarity, brighter acidity, and cleaner finish
• BHeavier body, intense fruit-forward sweetness, wine-like or fermented notes
• CLower sweetness, higher bitterness, and reduced body
• DNeutral flavor with minimal aroma development

How does honey processing (pulped natural) differ from both washed and natural processing?

• AHoney processing adds actual honey to the fermentation tank to sweeten the bean
• BThe cherry is depulped but the mucilage is left on the parchment during drying, with the…
• CHoney processing is identical to washed but uses cooler fermentation water temperatures
• DThe whole cherry is dried for 3 days then the skin is removed while mucilage remains — sa…

Wet-hulled processing (Giling Basah) is primarily associated with which coffee-producing country?

• AEthiopia
• BColombia
• CIndonesia (Sumatra, Sulawesi)
• DBrazil

What distinguishes anaerobic processing from conventional washed or natural processing?

• ACherries or depulped coffee are fermented in sealed, oxygen-free tanks, allowing CO₂ to b…
• BAnaerobic processing skips fermentation entirely by using high-pressure water jets to rem…
• CCoffee is dried in vacuum-sealed bags instead of raised beds or patios
• DAnaerobic refers only to the use of wild yeast strains rather than oxygen exclusion

According to the SCA Green Coffee Grading protocol, what is the standard sample size used for a green coffee grading analysis?

• A100 grams
• B200 grams
• C350 grams
• D500 grams

In SCA green coffee grading, Category 1 (primary) defects are those that most severely impact cup quality. Which of the following is classified as a Category 1 (primary) defect?

• ABroken or chipped bean
• BPartial black bean
• CFull black bean
• DFloater bean

According to the SCA green grading protocol, how many full defect equivalents does one full black bean represent?

• AOne full black bean = 1 full defect
• BOne full black bean = 2 full defects
• COne full black bean = 3 full defects
• DOne full black bean = 0.5 full defects

To qualify as SCA Specialty Grade, a 350-gram green coffee sample must contain no Category 1 defects and how many Category 2 defects at most?

• ANo more than 3 full defects
• BNo more than 5 full defects
• CNo more than 8 full defects
• DNo more than 10 full defects

Which of the following is classified as a Category 2 (secondary) defect in SCA green grading?

• ADried cherry/pod
• BForeign matter
• CParchment bean
• DFull sour bean

In SCA green grading, how many severely insect-damaged beans (Category 1) equal one full defect?

• A1 bean = 1 full defect
• B2 beans = 1 full defect
• C5 beans = 1 full defect
• D10 beans = 1 full defect

Screen size in coffee grading refers to which physical characteristic of the green bean?

• AThe moisture content measured with a digital meter
• BThe bean's length measured in centimeters
• CThe bean size as determined by passage through sieves with circular holes measured in 64t…
• DThe color intensity measured by a colorimetric device

What moisture content range does the SCA specify for green coffee to be considered safe for transport and storage without rapid quality degradation?

• A5-8%
• B8-12%
• C10-12%
• D13-16%

What is water activity (Aw) and why is it important for green coffee storage?

• AThe total dissolved minerals in the brew water used for cupping; affects extraction
• BA measure of the proportion of water in coffee available to support microbial growth and…
• CThe percentage of surface moisture visible on green beans after arrival
• DThe osmotic pressure of mucilage during fermentation

What is 'past crop' or 'old crop' green coffee, and how does it typically manifest in the cup?

• ACoffee that was processed using the natural method from the previous season, producing su…
• BGreen coffee that has been stored beyond one season, exhibiting faded color (yellowish),…
• CCoffee harvested before peak ripeness in the current crop year to secure early contracts
• DRobusta coffee from the previous harvest used in espresso blends for body

What is a 'baggy' flavor defect in green coffee and what primarily causes it?

• AA defect caused by using polypropylene bags during transport, which impart a synthetic ta…
• BAn earthy, musty, or burlap-like taint in the cup caused by extended storage in jute sack…
• CA defect only found in naturals from Ethiopia due to uncontrolled fermentation
• DOver-drying of parchment coffee to below 10% moisture on the drying bed

GrainPro bags and hermetic storage are used in specialty green coffee logistics. What is their primary advantage over standard jute sacks?

• AThey are cheaper to produce and lighter to ship
• BThey create an airtight barrier that prevents moisture migration, oxygen ingress, and con…
• CThey absorb excess moisture from the beans, reducing Aw faster than open storage
• DThey are required by SCA grading protocol for Specialty grade shipments

Traditional jute (burlap) sacks remain common in green coffee logistics. What is a key characteristic of jute relevant to quality?

• AJute is moisture-impermeable and prevents any humidity exchange with the environment
• BJute is breathable and can absorb and release moisture, making contents vulnerable to hum…
• CJute sacks chemically neutralize acidity in green coffee during storage
• DJute naturally repels insects and is the preferred packaging for organic certification

In green coffee color assessment during the SCA grading protocol, which color is typically associated with well-prepared, freshly processed specialty-grade coffee?

• APale yellow or straw
• BBright blue-green
• CDark brown or chocolate
• DReddish-orange

The SCA green grading protocol specifies odor assessment. What odor characteristic would cause a lot to fail Specialty grade?

• AA faint green or grassy aroma typical of new-crop coffee
• BA pleasant, sweet-cereal or herbaceous aroma
• CFermented, sour, moldy, or chemical odors indicating contamination or severe defects
• DA neutral, slightly earthy aroma typical of wet-hulled Indonesian coffees

What is the C-price in green coffee trading?

• AA fixed government-set floor price per kilogram guaranteed to farmers in certified cooper…
• BThe benchmark commodity price for arabica coffee traded on the ICE Futures U.S. exchange…
• CThe SCA's certified pricing model for specialty lots above 85 points
• DThe Fairtrade International minimum price per kilogram for certified arabica

What is a 'differential' in green coffee trading?

• AThe price difference between arabica and robusta per unit of weight
• BA premium or discount applied to the C-price to arrive at the actual price for a specific…
• CThe transportation cost difference between CIF and FOB delivery terms
• DThe grade gap between Specialty and Exchange grade coffees in points

What does FOB mean as an Incoterm in green coffee export contracts?

• AFree On Board — seller's responsibility ends when goods are loaded onto the vessel at the…
• BFreight On Buyer — buyer pays all costs including export duties and loading
• CFull Origin Basis — price includes all costs from farm gate to roaster warehouse
• DForward Order Benchmark — a futures pricing mechanism tied to the C-price

What does CIF stand for and how does it differ from FOB in green coffee trade?

• ACIF = Cost, Insurance, Freight — seller pays freight and insurance to the destination por…
• BCIF = Certified International Fair-trade — a certification level above Fairtrade baseline
• CCIF = Cost Including Farm-gate — price covers farm-to-export-mill logistics only
• DCIF = Complete Import Fulfillment — seller handles all costs door-to-door including custo…

What is the role of the International Coffee Organization (ICO) in green coffee trade?

• AThe ICO sets mandatory price controls on green coffee exports from producing countries
• BThe ICO is an intergovernmental body that collects coffee trade statistics, promotes cons…
• CThe ICO operates the commodity exchange where C-price futures are traded
• DThe ICO certifies specialty coffee lots above 80 SCA points for premium market access

What is a Spot/Physical green coffee contract as opposed to a futures contract?

• AA spot contract is for immediate delivery of a physical lot of green coffee, while a futu…
• BA spot contract is for roasted coffee, while a futures contract is for green coffee only
• CA spot contract specifies the exact farm and processing lot; a futures contract is for bl…
• DThere is no functional difference — both terms refer to the same exchange contract

Traceability in specialty green coffee refers to which of the following?

• AThe ability to track the provenance of a coffee lot back to its farm, cooperative, or was…
• BA legal requirement imposed by the ICO for all export shipments of coffee above 300 bags
• CA roasting profile record kept by roasters for quality control purposes
• DThe documentation of environmental certifications for packaging materials

Which of the following best describes the Fairtrade certification model for coffee?

• AGuarantees cup quality above 85 SCA points for all certified lots
• BSets a minimum price floor for certified coffee cooperatives and adds a social premium fo…
• CProhibits the use of any chemical fertilizers and mandates organic farming practices
• DCertifies individual farms in producing countries for environmental performance only

What is the Rainforest Alliance certification primarily focused on for coffee farms?

• AGuaranteeing a minimum price premium of 25 cents above the C-price for certified farms
• BProtecting ecosystems and biodiversity, promoting sustainable land management, and improv…
• CVerifying that all coffee is grown above 1,500 meters altitude with no irrigation
• DCertifying that no processing occurs on-farm — only washing station processing is allowed

What is a Q Grader in the specialty coffee industry?

• AA government-licensed coffee export inspector required by origin country regulations
• BA professional certified by the Coffee Quality Institute (CQI) to evaluate and score arab…
• CAn SCA-authorized green grader who grades beans physically but does not evaluate cup qual…
• DA WBC-certified barista judge specializing in espresso quality assessment

Which of the following SCA cupping attributes must a lot score in the cup to achieve Specialty grade classification?

• AA minimum of 75 points on the SCA cupping form
• BA minimum of 80 points on the SCA cupping form
• CA minimum of 85 points on the SCA cupping form
• DA minimum of 90 points on the SCA cupping form

What is the primary driver of coffee bean density, and why do specialty buyers value high-density beans?

• ADensity is driven by robusta genetics — all robusta beans are denser than arabica
• BDensity is primarily driven by slower maturation at higher altitudes, producing harder, m…
• CDensity is determined by the moisture content at export — wetter beans are denser
• DDensity is a function of screen size only — larger beans are always denser

What is a 'quaker' in roasted coffee evaluation and how does it relate to green coffee quality?

• AA bean that explodes during first crack, indicating excessively high roast temperature
• BAn unripe or underdeveloped green bean that fails to fully develop color during roasting,…
• CA bean with above-average density that roasts faster and appears darker than other beans
• DA defect caused by fungal infection that becomes visible only after roasting

In green coffee grading, a 'full sour' bean is classified as which type of defect?

• ACategory 2 secondary defect — minor cup impact
• BCategory 1 primary defect — severe cup contamination
• CNot a recognized SCA defect — sourness is assessed only in the cup
• DA processing-method characteristic in washed coffees, not a defect

What does 'fungus-damaged' mean as a green coffee defect, and what is its defect equivalency?

• AA bean showing signs of mold or ochratoxin contamination, visible as yellow/orange staini…
• BA bean with a dark ring inside when cross-sectioned; classified as Category 2, 5 beans =…
• CA bean processed with natural fermentation that exhibits wild yeast characteristics; clas…
• DA bean affected by the coffee borer beetle fungal symbiont; classified as Category 1, 2 b…