Hello, dear friends, and welcome to my second course of the «Coffee Basics» series – «The BOTANY of COFFEE.»

It is intended for Coffee Lovers and Baristas who want to know more about their favorite drink and understand all its diversity and versatility.

I will introduce myself to those who are not yet familiar with my first course – «The HISTORY of COFFEE.» By the way, I strongly recommend that you take it, because, together with the «COFFEEBOTANY», it will help you form a COMPLETE picture of basic coffee knowledge.

My name is Sergio Reminny, I am a coffee expert with 25 years of experience in the coffee industry, a businessman, a writer, and the first Coordinator of the European Speciality Coffee Association (SCAE) in Ukraine (2003-2008).

After thousands of articles on my Coffee Blog, hundreds of videos on my YouTube channel, and a series of coffee books, I created this online course.

The main task that I set for myself in the course was to translate the complex coffee world knowledge into SIMPLE and INTERESTING lessons for both ordinary coffee lovers and baristas. And also to teach you to UNDERSTAND the relationship between different coffee categories and, to help you use this knowledge in your life.

In general, my coffee botany course consists of 5 main blocks, including:

The LIFE CYCLES section, where we will figure out how the coffee beans are made up and what happens to coffee in its early days, youth, and old age.

We will find out who are «Soldiers» and «Butterflies», how many chromosomes coffee has, and how global warming threatens this plant.

In the CLASSIFICATION block, we will study the main groups and botanical species of coffee in the global trade.

We will figure out what is «Coffee Grown in the Shade» and how the coffee tree conquered our planet.

In the VARIETIES block, we will discuss the relationship between Arabica and Robusta, will study Liberica and coffee hybrids, and familiarize ourselves with such varieties as Polysperma and Arabusta.

The PROCESSES section - here we will understand the complex, but incredibly important details of moisture and drying of coffee, the secrets of fermentation, and will also talk about «Honey coffee» and «Monsooned» (or, «Aged») coffee.

In the BEAN section, we will talk about all the nuances of the density and sizes of the coffee beans and will understand such important aspects as the caffeine content.

We will review the defects of the coffee beans in detail and will understand the specifics of the «Coffee Caviar» – peaberry, and we will try to understand why «Coffee Rust» is a tragedy of the world of coffee.

In the last block, entitled CERTIFICATIONS, you will learn what different certification programs can tell the consumer about the taste of coffee. In this section, we will speak about Fair Trade, birds, and the «Cup of Excellence.»

And for dessert, we will figure out what the real Speciality coffee is.

Despite the scientific-sounding of the term «Botany», the course, in my opinion, turned out to be simple, interesting, and entertaining – it contains a lot of illustrations and videos.

The materials presented here are unique, and you will not find them on the Internet. All the lessons of the course are based on my many years of experience studying coffee and my personal system of compiling this knowledge.

Believe me, it took me decades of work and thousands of hours of detailed study of a huge amount of data.

I assure you that after completing this course, your level of coffee knowledge will rise to new heights.

And I promise that it will be interesting.

Well, my friends, we have a lot of work to do, so let's get down to business right away!