Maison P. Jobin & Cie

Maison P. Jobin & Cie

Green coffee – Foundation level

For whom ? Aimed at beginners concerned about obtaining foundations in a new field.

Minimal time for the course : 6 hours

Written test: On line

Practical test: 45 minutes

Prior recommendations: 

Before the foundation level theoretical course, it is recommended to follow these modules:

1. Introduction to Coffee

2. Sensory Skills – Foundation Level

Contents of the course: 

     Theoretical foundations:

  • Botany:
    • Distinguish the different varieties and species of coffee.
  • Origin of the coffee.
  • Regions of coffee production.

     Worldwide production: 

  • Division of species.
  • Production figures.

     Agricultural holdings :

  • Distinguish small-scale farmers from large holdings.
  • Management structure of the plantation.

     Coffee processing: 

  • Harvest.
  • Wet processing operations.
  • Dry processing operations.
  • Natural pulping.
  • Drying.
  • Milling.


  • Futures.
  • Physical markets.

     Storage and transport.


     Decaffeination :

  • What is decaffeination?
  • What is caffeine?

     Control equipment:

  • Screens.
  • Moisture meter.

Our calendar

Location Date
Foundation Level Le Havre Maison P. Jobin  August 23rd,  2021
Foundation Level Paris  Ecole Lomi  August 31st, 2021
Foundation Level Paris  Ecole Lomi  November 9th, 2021

Green coffee – Intermediate level

Our calendar

Location Date
Intermediate Level Le Havre Maison P. Jobin August 10th and 11th, 2021
Intermediate Level Paris  Ecole Lomi September 28th and, 29th 2021
Intermediate Level Le Havre Maison P. Jobin November 16th and 17th, 2021
Intermediate Level Paris  Ecole Lomi December 7th and 8th, 2021

For whom? Aimed at anyone already working in this sector and eager to improve their knowledge.

It is recommended to follow the following courses before registering to this level:

  • Introduction to Coffee
  • Green Coffee – Foundation Level
  • Sensory Skills – Foundation Level

Minimal time for the course: 12 hours

Written test: On line

Practical test: 105 minutes

Contents of the course:

     Theoretical foundations:

  • The expansion of botanical species cultivated in the countries of origin up to the actual producing countries.
  • The importance of botany.
  • In which parts of the world does the coffee grow?

     Worldwide production: 

  • Global statistics on the production.


  • Management of the plantation.
  • Seasonality and harvest cycles.

     Coffee processing: 

  • Harvesting.
  • Wet processing operations.
  • Dry processing operations.
  • Natural pulping.
  • Drying.
  • Milling.
  • Defects.


  • Physical market versus futures.
  • Concept of differential.
  • Arbitration.
  • Contracts.

     Storage and transport: 

  • Incoterms.
  • Shipping documents.
  • Landing protocol.
  • Storage.


  • Establish the essential differences between the certification systems.
  • Emphasize on the certification being ensured by a third party.


  • Compare the American and European standards.
  • Establish the different stages of decaffeination and indicate the main solvents.

Control equipment:

  • Setting up a cupping lab.

Green coffee – Professional level

For whom? Aimed at anyone who has been working in this sector for some time and is eager to extend their knowledge and expertise to a professional level.

Minimal time for the course: 20 hours

Recommended time: 3 days

Practical test: 240 minutes

Passing rate: 80%

Written test: Online

Passing rate: 80%

Prior recommendations:

It is recommended for the candidates to have an experience in green coffee of at least two years before taking this module. Ideally, a three to five year experience would be more suited. Before passing this level, the knowledge required will include the following modules :

  • Introduction to Coffee
  • Green Coffee module – Foundation Level
  • Sensory Skills module – Foundation Level
  • Green Coffee module – Intermediate Level
  • Sensory Skills module – Intermediate Level (only recommended)
  • Roasting module – Foundation Level (only recommended)

Contents of the course:

The purpose of this module is to complete the knowledge acquired during the Green Coffee – Intermediate Level and to prepare the candidate to integrate management functions in green coffee related professions. It is highly recommended to pair it up with other modules of the CSP, such as the sensory skills and roasting modules. More specifically, the candidates will be tested on their ability to:

  • Identify the key aspects of botany and of plantation management.
  • Understand in detail the various process stages of speciality coffee through all the methods used in the producing countries.
  • Demonstrate one’s capacity to identify a wide range of defects existing in the coffee.
  • Demonstrate how to analyze samples of green and roasted coffee, whether it be for their qualities or defects.
  • Understand how to build and manage a portfolio of green coffees as far as volume, cost and time are concerned, taking into account price fluctuations of the coffee market.
  • Understand the criteria constituting the production price of green coffee and how to apply it as part of a contract negotiation.
  • Demonstrate how to identify different coffees by quality and volume parameters in order to meet the needs of a customer.
  • Understand how to evaluate the supplier for their ability to meet the requirements displayed in the accreditation system of a third party.

Our calendar

Location Date
Professional Level Paris  Ecole Lomi October 19th to 21st  2021
Professional Level Le Havre Maison P. Jobin November 2nd to 4th, 2021

Océane Building
2 Avenue Foch
76600 Le Havre

Tel.: + 33 2 35 19 35 00

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