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Green Coffee Academy • February-March 2026
A month of research on green coffee from February 11th to March 10th, 2026. From the plantation to the IMA Coffee Lab.
ORIGIN OF THE PROJECT
IMA Coffee, in partnership with Umami Area Honduras, is launching a new edition of the Green Coffee Academy: an all-round coffee experience that will start off in the plantations of Honduras and end in the research facilities of IMA Coffee Lab.
The Green Coffee Academy’s main theme is the green coffee supply chain – from the plantation all the way to cleaning and roasting plants.
The project stems from the need to investigate the origins of green coffee in order to better understand its botanical species and varieties, harvesting and processing techniques. The goal of this full-immersion initiative is to deepen participants’ understanding of raw materials and the coffee supply chain—from producing countries to roasting facilities—highlighting best practices that enable the creation of a high-quality, sustainable beverage. This includes selecting the most suitable roasting techniques for each botanical species while leveraging low-energy-impact roasting technologies.
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February 11-19, 2026 • Campus in Honduras
Coffee Camp Honduras is a one-of-a-kind immersive experience: nine days, from February 11 to 19, fully embedded in the Honduran coffee supply chain, from plant to cup, featuring SCA-certified training and hands-on activities in plantations, wet mills and professional laboratories.
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March 9-10, 2026 • Roasting Days at IMA Coffee Lab
Training Days SCA Coffee Skills Program • Roasting Intermediate Certification
Two days of qualifying training at the IMA Coffee Lab for an experiential journey through the roasting process to discover and manage the key drivers of the coffee beans transformation, from the coffee varieties to how the roasting influence the aroma and taste of the cup.
Coffee Camp in Honduras • February 11-19, 2026
Organized in collaboration with COCAFCAL and Umami Area Honduras – Finca Rio Colorado, the program is an intensive journey combining agronomy, botany, processing, roasting, sensory analysis and professional cupping, alongside the discovery of local culture and the daily life of coffee producers.
What the Campus includes
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Hand-picking of coffee cherries, botany lessons and visits to plantations in the Las Capucas Valley.
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Natural, honey, washed, semi-washed and anaerobic processing carried out directly at the wet mill.
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Visit to the COCAFCAL dry mill, covering all processing stages up to optical sorting.
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Meetings with producers, cooperatives, agronomists and quality lab managers.
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Cupping of new harvest coffees, sensory coaching and guided hands-on sessions.
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Opportunities for roasters and buyers to purchase micro-lots and commercial lots directly from exporters.
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Cultural visits, including the rural village of Petatillo, trekking in Celaque National Park, and a specialty coffee tour in Santa Rosa de Copán.
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Visit to the regional IHCAFE center and the Yo Cafeteo micro-roastery, a symbol of Honduras’ new generation of specialty coffee.
Roasting Days • Roasting Skills SCA • March 9-10, 2026
After the Campus, two more training days at IMA Coffee Lab are scheduled for March 9-10.
The Roasting Academy will be hosted at the IMA Coffee Lab, the new pioneering laboratory placed at IMA Petroncini production site housing a full operational pilot plant from the green coffee intake to cleaning and storaging, roasting, grinding and degassing, plus several packaging solutions. The entire process is accomplished in an area covering 3000 sqm.
What are the benefits of the Roasting Intermediate Program?
It offers all the theoretical and practical notions to become a professional roastmaster, with everything you need to know to gain expertise about green coffee, roasting and sensory skills.
- Through several roasting sessions, learners will get confidence with the prediction of ROR, time span between 1°st and 2°nd crack, and the roasting parameters like airflow, drum speed, burner power.
- At the end of the course, participants will be able to clearly define the final product target and the roasting method to achieve the ideal result.
- They will be able to manage the temperature/roasting time balance along with the main roasting parameters, creating different roasting profile for different blends in order to get the desired coffee taste.
- A specific analysis of the roasting results will be carried out, verifying the development of the beans in terms of yield, colour, uniformity, humidity, friability and aromas, detecting roasted coffee defects from visual and tasting points of view, cupping the final drink with different brewing methods.
