Training
Learn the craft
Structured courses for new and working coffee professionals.
- SCA Coffee Skills Programmes
- CEL Coffee Skills Programme
Plantation to cup
Specialty coffee, done right at every step.
The Coffee Excellence Lab brings innovation, professionalism, training and development to the specialty coffee value chain. We work to make specialty coffee available, accessible and affordable, by adding value from plantation to consumption and by keeping it sustainable.
01Farm
Cultivated right
Healthy plants, good shade and selective picking of ripe cherry.
pick: ripe cherry only
02Mill
Processed right
Washed, natural or honey, with drying controlled until the green bean is stable.
green moisture: 10–12%
03Roastery
Roasted right
Profiles built for each origin, logged every batch and checked on the cupping table.
every batch: logged + cupped
04Café
Brewed right
Fresh grind, clean water and measured recipes behind the bar.
extraction: 18–22%
Get all four right and you get the perfect cup.
We share the knowledge for each stage.
What we do
A great cup depends on everyone along the chain. We spread proper, professional knowledge to the growers, processors, roasters and baristas who make it.
- ResearchStudies of how coffee moves and gains value from farm to cup.
- ConsultingHands-on support for cafés, roasteries, processing units and traders.
- TrainingSCA-certified programmes and our own practical courses.
- Knowledge productsPapers and guides that put what we learn in writing.
Our offerings
Training, consulting and research for the whole coffee chain
Consulting
Build it well
Advice and hands-on help to set up, fix or grow a coffee business.
- Café Consulting
- Roasting Consulting
- Coffee Processing Consulting
- Export & Import Consulting
Research
Know the chain
Evidence and tools that help the coffee sector make better decisions.
- Coffee Value Chain Studies
- Equipment R&D
- Knowledge Paper Publications
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