“Work hard for something as simple, to makes them stand for something”
Sonia Natchapat Srichandr – Coffee Educator, (Thailand/USA)
a core beliefs in education and coffee farmer livelihoods
I believe that if every function in coffee value chains: production, processing, trade, roasting, and marketing, are obtained by well input and could identify what they are doing for each element, hence, the overall outcomes must have a unique output that defined nations.
From the point of education, since we have been training coffee farmer annually. The percentage of coffee quality in locality where we have been working and coding increasingly with numbers, but most importantly, they can create a specific processing framework of theirs own and market the product based on day-to-day productivity and comprehensive of coffee quality. Finally, the positive outcomes return to their family’s for greater living.
The only difference between “well knowledge” and “well of knowledge” is how far we can go deeper at the bottom and truly understand what we are doing so-called “Knowledge“, consequently, encouraging people to keep contribute facts concerning the coffee supply chain may ultimately benefit everyone involved.
More information about coffee farmer education programs, email us info@coffeeproducergroups.org
coffee producer technical support programs
Agricultural practices
- Agroforestry Systems – Land Use Management (English Translated into Thai)
- Agroecosystems – Shade Coffee, Value Chain, Farmer Livelihoods (English Translated into Thai)
- Land Systems – Soil Diverse and Improvement (English Translated into Thai)
- Pests and Disease – Coffee Diseases (English Translated into Thai)
- Coffee Varietals – Arabica Coffee Genetics and Diversity (Thai)
- Organic Agriculture – Coffee Organic Farming (PGS-Participatory Guarantee Systems) (Thai)
*Red – Coming soon after Covid-19 pandemic / Place: Northern Thailand >> Knowing your instructor
coffee farmer field school TRAINING
- Coffee Knowledge – Coffea (Thai/English)
- Sensory – Basic Cupping for Farmer (Thai)
- Sensory – Basic Brewing for Farmer (Thai)
- Processing – Relationship Between Coffee Moisture Content and Time on Drying Beds (English Translated into Thai)
- Processing – Yeast and Arabica Coffee Fermentation (Thai)
- Processing/Sensory – Sample Roasting for Farmer (English Translated into Thai)
- Sustainable – Specialty Coffee Production Effects Livelihood of Farmer (English Translated into Thai)
*Red – Coming soon after Covid-19 pandemic / Place: Northern Thailand >> Knowing your instructor
Certification programs
- Sensory – QCE (Q Arabica Cupping Essentials) by CQI for coffee farmer* (International-Degree/Taught in Thai) in certified Q Venue (Northern Thailand).
- Sensory – QCE (Q Robusta Cupping Essentials) by CQI for coffee farmer* (International-Degree/Taught in Thai) in certified Q Venue (Southern Thailand).
- Processing – Q Processing Level 1 by CQI for coffee farmer* (International-Degree/Taught in English and Thai) in certified Q Venue (Northern Thailand).
*Red – Coming soon after Covid-19 pandemic / Place: Northern Thailand >> Knowing your instructor
Any inquiry for this program, please send email directly to: education@coffeeproducergroups.org
coffee producer Groups (Thailand) 