100+ Free SCA Green Coffee Practice Questions
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GrainPro bags and hermetic storage are used in specialty green coffee logistics. What is their primary advantage over standard jute sacks?
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Key Facts: SCA Green Coffee Exam
100
FREE Practice Questions
OpenExamPrep SCA Green Coffee question bank
350 g
SCA Green Grading Sample Size
SCA Green Coffee Grading protocol
0 / ≤5
Specialty Grade Defects (Cat 1 / Cat 2)
SCA Green Coffee Grading protocol — Specialty threshold
≥80 pts
Specialty Grade Cup Score
SCA cupping form Specialty threshold
10-12%
SCA Green Coffee Moisture Target
SCA Green Coffee standard
40 pts
Total CSP Points (Green Coffee)
Foundation 5 + Intermediate 10 + Professional 25 toward 125-pt Diploma
The SCA Green Coffee module is a three-level CSP certification — Foundation (5 points), Intermediate (10 points), and Professional (25 points) — from the Specialty Coffee Association. Each level pairs a written MCQ exam with practical green grading and cupping assessment. Topics include species and varieties (~20%), processing methods (~20%), SCA green grading protocol and defects (~25%), farm cultivation and terroir (~15%), moisture and storage (~10%), trading and contracts (~5%), cupping and sensory (~5%), and sustainability (~5%). The SCA Specialty grade threshold: 0 Category 1 defects + ≤5 Category 2 defects in a 350 g sample + ≥80 SCA cupping points. Fees are ~$300-$1,200 per level depending on AST and region.
Sample SCA Green Coffee Practice Questions
Try these sample questions to test your SCA Green Coffee exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.
1Which two species account for the vast majority of commercially traded coffee worldwide?
2Which of the following is a defining botanical characteristic of Coffea arabica compared to Coffea canephora?
3Which coffee variety originated as a natural mutation on Bourbon Island (now Réunion) and is noted for its sweetness and yield compared to Typica?
4Geisha (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?
5SL28 and SL34 are prized Kenyan varieties. What does 'SL' stand for and what institution selected these varieties?
6Catuai is a widely grown Latin American variety. Which two parent varieties were crossed to create Catuai?
7What is a F1 hybrid in the context of coffee varieties, and why are they significant for specialty production?
8Coffee plants thrive in the Bean Belt. What latitudinal range defines the Bean Belt?
9How does altitude primarily influence the cup quality of arabica coffee?
10What is terroir in the context of green coffee, and which factors does it typically encompass?
About the SCA Green Coffee Exam
The SCA Green Coffee module is a three-level progressive certification (Foundation 5 points, Intermediate 10 points, Professional 25 points) within the SCA Coffee Skills Program (CSP). Each level combines a written multiple-choice examination with practical green grading and sensory assessment scored by an Authorized SCA Trainer. Content spans coffee species and varieties (arabica tetraploid vs robusta diploid; Typica, Bourbon, Caturra, Catuai, Geisha, SL28/SL34, Timor Hybrid, F1 hybrids), farm cultivation and terroir (altitude, shade, selective picking), all processing methods (washed, natural, honey, wet-hulled/Giling Basah, anaerobic/carbonic maceration), the SCA Green Coffee Grading protocol (350 g sample; Category 1 and 2 defects and full defect equivalents; Specialty grade thresholds: 0 Cat 1 defects, ≤5 Cat 2 defects, ≥80 SCA points), moisture (10-12%) and water activity (Aw ≤0.70), green coffee storage and packaging (GrainPro vs jute), trading and contracts (C-price, differentials, FOB/CIF Incoterms, ICO, SCA/GCA contract), sustainability (Fairtrade, Rainforest Alliance, organic, direct trade, traceability), and cupping and sensory evaluation for sourcing decisions.
Questions
100 scored questions
Time Limit
Foundation 1 day; Intermediate 2-3 days; Professional 3-5 days
Passing Score
Criterion-referenced — written MCQ pass mark per level plus AST-scored practical green grading and cupping demonstration
Exam Fee
~$300-$1,200 per level depending on AST and region (SCA 2026 — verify current schedule with your AST) (Specialty Coffee Association (SCA) — delivered by Authorized SCA Trainers (ASTs))
SCA Green Coffee Exam Content Outline
Green Grading Protocol & Defects
SCA Green Coffee Grading: 350 g sample. Category 1 (primary) defects: full black (1=1 defect), full sour (1=1), dried cherry/pod (1=1), fungus-damaged (1=1), foreign matter (1=1), severe insect damage (5=1). Category 2 (secondary): parchment, husk, broken/chipped, light insect damage (10=1), immature/unripe (5=1), floaters, withered, shells/elephant ears, partial black, partial sour. Specialty grade thresholds: 0 Cat 1 + ≤5 Cat 2 defects + ≥80 SCA cup points. Screen size (64ths of an inch). Color (blue-green = fresh). Odor. Bean density, SHB/SHG. Quakers (post-roast evaluation). Gravity table, optical sorter, dry-milling quality control.
Species & Varieties
Coffea arabica (tetraploid 44 chromosomes, self-pollinating), Coffea canephora/robusta (diploid 22 chromosomes, higher caffeine ~2.2%), Coffea liberica (Philippines/Malaysia, jackfruit-like). Key arabica varieties: Typica (genetic foundation, lower yield), Bourbon (red/yellow, sweeter, 20-30% more yield than Typica), Caturra (dwarf Bourbon mutation), Catuai (Caturra × Mundo Novo), Geisha/Gesha (Panama 2004, jasmine/bergamot), SL28/SL34 (Kenya, Scott Laboratories), Timor Hybrid (arabica × robusta, rust resistance, parent of Catimor/Sarchimor), F1 hybrids (Centroamericano, Starmaya, hybrid vigor).
Processing Methods
Washed: depulp → ferment 12-36 hrs → wash → raise-bed dry; clean, bright, transparent cup. Natural: dry whole cherry; heavy body, fruit-forward sweetness (blueberry, strawberry, wine). Honey/pulped natural: depulp, retain mucilage (yellow/red/black honey spectrum); body and sweetness between washed and natural. Wet-hulled (Giling Basah, Indonesia): hull at 20-50% moisture, blue-green color, heavy-body/earthy/low-acid cup. Anaerobic/carbonic maceration: sealed tank CO₂ fermentation, intense fruit-forward flavors. Raised beds vs patio drying. Cherry anatomy and mucilage role.
Farm Cultivation & Terroir
Bean Belt (10-25° N/S equator). Altitude and density: higher altitude = cooler temperatures = slower cherry maturation = denser beans (SHB/SHG >1,200 m). Terroir: soil, microclimate, altitude, rainfall, farming practices. Shade growing (Bird-Friendly, Rainforest Alliance canopy standards). Selective hand picking vs strip picking (quality tradeoff). Coffee leaf rust (Hemileia vastatrix): devastating arabica pathogen, 2012-13 Central America epidemic. Peaberry: single-seed cherry, premium sorting.
Moisture & Storage
SCA moisture target: 10-12% for green coffee storage. Water activity (Aw) ≤0.70 prevents mold and mycotoxins (ochratoxin A). Past crop: extended storage causes yellowing, baggy/papery cup. Baggy defect: jute sacks + humidity + time → burlap, musty taints. GrainPro and hermetic bags: airtight, prevent moisture migration and contamination vs breathable jute. Warehouse RH 50-70%; avoid temperature fluctuations causing condensation.
Trading & Contracts
C-price: arabica ICE New York futures benchmark, U.S. cents/lb. Differentials: premium (+) or discount (−) added to C-price for specific origin/grade/quality. Incoterms: FOB (risk transfers at vessel loading, origin port), CIF (seller pays freight/insurance to destination port, risk still transfers at origin loading). Spot vs futures contracts. ICO: intergovernmental statistics and promotion body. SCA/GCA Green Coffee Contract: standardized physical trade template. Cup of Excellence (≥87 SCA pts, online auction). Pre-financing: buyer advances to producers for working capital.
Cupping & Sensory Evaluation
SCA cupping protocol: ~8.25 g per 150 mL, 93°C, 4-min steep, break and skim 8-12 min. Specialty cup threshold ≥80 SCA points (80-84.99=Very Good, 85-89.99=Excellent, 90+=Outstanding). Cupping attributes: clean cup, acidity, body, flavor, aftertaste, balance, uniformity, sweetness, defects, overall. Q Grader (CQI): advanced arabica cupping certification. Cupping for sourcing decisions vs barista dialing-in context.
Sustainability & Traceability
Fairtrade: minimum price floor + social premium; cooperative-focused; audited by Fairtrade International. Rainforest Alliance: ecosystem, biodiversity, worker welfare; merged with UTZ 2020. Organic: no synthetic inputs; does not guarantee cup quality. Direct trade: roaster-to-farm bilateral relationships, negotiated premiums, no third-party audit. Traceability: farm/coop/washing station provenance through supply chain. Specialty Coffee Transaction Guide: voluntary pricing transparency. Pre-financing: working capital advances to producers.
How to Pass the SCA Green Coffee Exam
What You Need to Know
- Passing score: Criterion-referenced — written MCQ pass mark per level plus AST-scored practical green grading and cupping demonstration
- Exam length: 100 questions
- Time limit: Foundation 1 day; Intermediate 2-3 days; Professional 3-5 days
- Exam fee: ~$300-$1,200 per level depending on AST and region (SCA 2026 — verify current schedule with your AST)
Keys to Passing
- Complete 500+ practice questions
- Score 80%+ consistently before scheduling
- Focus on highest-weighted sections
- Use our AI tutor for tough concepts
SCA Green Coffee Study Tips from Top Performers
Frequently Asked Questions
What is the SCA Green Coffee module?
The SCA Green Coffee module is a three-level progressive certification — Foundation (5 CSP points), Intermediate (10 points), and Professional (25 points) — within the SCA Coffee Skills Program (CSP). Each level combines a written multiple-choice examination with practical green grading (defect identification from a 350 g sample) and sensory evaluation (cupping), all assessed by an Authorized SCA Trainer. Completing all three levels earns 40 of the 125 points required for the SCA Coffee Skills Diploma.
What is the SCA Specialty grade threshold for green coffee?
To qualify as SCA Specialty grade, a 350-gram green coffee sample must contain: zero Category 1 (primary) defects, no more than 5 full defect equivalents from Category 2 (secondary) defects, and the lot must score 80 points or above on the SCA 100-point cupping form as evaluated by a Q Grader or calibrated SCA examiner. Moisture content should be 10-12% and the sample should present with blue-green color and no off-odor. All criteria must be met simultaneously.
What are Category 1 and Category 2 defects in SCA green grading?
Category 1 (primary) defects cause the most severe cup contamination and include: full black bean, full sour bean, dried cherry/pod, fungus-damaged bean, foreign matter, and severely insect-damaged beans (5 beans = 1 full defect; all others are 1 bean = 1 full defect). Category 2 (secondary) defects have lesser cup impact and include: parchment, husk, broken/chipped, lightly insect-damaged (10=1 defect), immature/unripe (5=1 defect), floaters, withered, shells/elephant ears, partial black, and partial sour beans. Zero Category 1 defects are permitted for Specialty grade.
What processing methods are covered in the SCA Green Coffee exam?
The SCA Green Coffee curriculum covers all major processing methods: washed (fully washed) — depulp, ferment 12-36 hours, wash, and dry for a clean, bright cup; natural (dry) — whole cherry drying for heavy-body, fruit-forward sweetness; honey/pulped natural — depulped but mucilage retained through drying (yellow, red, black honey levels); wet-hulled (Giling Basah) — the Indonesian method of hulling at 20-50% moisture for earthy/heavy-body cups; and anaerobic/carbonic maceration — sealed-tank CO₂ fermentation for experimental specialty flavors.
What does FOB mean in green coffee trading?
FOB (Free On Board) is the most common Incoterm in green coffee contracts. It means the seller's responsibility ends when the coffee is loaded onto the vessel at the named port of origin — the seller handles export clearance and transport to the port. Risk of loss or damage, and all freight and insurance costs for the ocean voyage, transfer to the buyer at that point. CIF (Cost, Insurance, Freight) is the alternative where the seller additionally pays for ocean freight and marine insurance to the destination port, though risk still transfers at origin.
What is the C-price and why does it matter?
The C-price is the benchmark commodity price for arabica coffee traded on the Intercontinental Exchange (ICE) in New York, quoted in U.S. cents per pound. It is the global reference price from which all arabica coffee prices are derived. Most green coffee contracts are structured as 'C-price plus (or minus) a differential' — a premium or discount reflecting the specific origin, quality grade, processing method, and supply-demand dynamics of that lot. When the C-price is volatile, it directly impacts producer incomes and specialty premiums.
What is the moisture target for green coffee and why does it matter?
The SCA specifies 10-12% moisture content for green coffee at the time of export and storage. Coffee above 12.5% moisture is at high risk of mold growth, fermented off-flavors, and mycotoxin (ochratoxin A) formation during storage. Coffee below 10% moisture becomes brittle, loses density, and develops papery or straw-like cup notes. Water activity (Aw) ≤0.70 is the complementary safety metric, measuring the fraction of water available to support microbial activity regardless of total moisture percentage.
How does the SCA Green Coffee module relate to the Q Grader certification?
The SCA Green Coffee Professional level is complementary to but distinct from the CQI Q Grader certification. The Q Grader (Coffee Quality Institute) is an intensive stand-alone certification requiring candidates to pass 22 exams covering sensory discrimination, cupping calibration, and green grading at a very high standard. SCA Green Coffee Professional develops similar competencies within the CSP framework. Many specialty coffee professionals pursue both — the SCA module for structured learning and CSP points toward the Diploma, and Q Grader for internationally recognized sourcing credentials.