SCA BARISTA INTERMEDIATE COURSE
PRACTICE EXAMINATION 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ Arabica Varieties.
Answer: Typica & Bourbon are the parent varieties
◍ What is Arabica Coffee?.
Answer: A: Specie of coffee grown in higher elevations Taste: sweetSmell:
fruity, floral, fragrantCaffeine content: low Oil content: low to
mediumStatistics: 60-70% of all coffees grown in the worldFamous
producers: Brazil, Colombia, EthiopiaWeak to diverse types of plant disease
◍ What is Robusta Coffee?.
Answer: A: Species of coffee grown in lower elevationsTaste: bitter, rich
body, pungent, sometimes saltinessCaffeine content: high(on average 2x
more caffeine than arabica)Oil content: highStatistics: 30% of all coffee
grown in the worldFamous producers: Vietnam, Brazil, Indonesia, India,
Uganda (these 5 countries make 90% of globally produced Robusta)More
disease resistant compared to arabicaPrized in traditional Italian espresso
blend for producing more crema
◍ Where did Arabica and Robusta coffee originate?.
Answer: A:Arabica originated in Ethiopia; Robusta was first discovered in
Congo
◍ Flavour Profile: Africa.
Answer: Citric, Floral, & Fruity
◍ Flavour Profile: South America.
, Answer: Nutty & Chocolatey
◍ Flavour Profile: Asia.
Answer: Spicy, Earthy
◍ Q: What is the legend of Kaldi and the origin of coffee?.
Answer: A: Kaldi, a goat herder in Ethiopia (~600-700 AD), noticed his
goats were energetic after eating red berries. He tried them himself and
discovered they were stimulating. This is considered the most plausible
origin of coffee
◍ Processing Methods.
Answer: Washed: High acidity, lighter bodyNatural: Low Acidity,
high/heavier bodySemi washed/pulped natural: In between
◍ Washed.
Answer: Higher Acidity, lighter body
◍ Natural.
Answer: Low Acidity, high/heavy body
◍ Semi-washed/pulp natural.
Answer: In between
◍ Darker Roasted Coffee (Roast Profiles).
Answer: Have higher solubility, therefore a higher extraction rate when
making espresso
◍ Q: What country was the foundation for commercial coffee cultivation?.
Answer: A: Yemen
◍ Q: How did coffee spread globally?.
Answer: A: From Ethiopia to Yemen, India, Southeast Asia, and eventually
worldwide, with a significant push through cultivation and colonial trade
routes
◍ Lighter Roasts(.
Answer: =Less Solubility - Light Roasts produce smaller beans, but have
higher density
PRACTICE EXAMINATION 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ Arabica Varieties.
Answer: Typica & Bourbon are the parent varieties
◍ What is Arabica Coffee?.
Answer: A: Specie of coffee grown in higher elevations Taste: sweetSmell:
fruity, floral, fragrantCaffeine content: low Oil content: low to
mediumStatistics: 60-70% of all coffees grown in the worldFamous
producers: Brazil, Colombia, EthiopiaWeak to diverse types of plant disease
◍ What is Robusta Coffee?.
Answer: A: Species of coffee grown in lower elevationsTaste: bitter, rich
body, pungent, sometimes saltinessCaffeine content: high(on average 2x
more caffeine than arabica)Oil content: highStatistics: 30% of all coffee
grown in the worldFamous producers: Vietnam, Brazil, Indonesia, India,
Uganda (these 5 countries make 90% of globally produced Robusta)More
disease resistant compared to arabicaPrized in traditional Italian espresso
blend for producing more crema
◍ Where did Arabica and Robusta coffee originate?.
Answer: A:Arabica originated in Ethiopia; Robusta was first discovered in
Congo
◍ Flavour Profile: Africa.
Answer: Citric, Floral, & Fruity
◍ Flavour Profile: South America.
, Answer: Nutty & Chocolatey
◍ Flavour Profile: Asia.
Answer: Spicy, Earthy
◍ Q: What is the legend of Kaldi and the origin of coffee?.
Answer: A: Kaldi, a goat herder in Ethiopia (~600-700 AD), noticed his
goats were energetic after eating red berries. He tried them himself and
discovered they were stimulating. This is considered the most plausible
origin of coffee
◍ Processing Methods.
Answer: Washed: High acidity, lighter bodyNatural: Low Acidity,
high/heavier bodySemi washed/pulped natural: In between
◍ Washed.
Answer: Higher Acidity, lighter body
◍ Natural.
Answer: Low Acidity, high/heavy body
◍ Semi-washed/pulp natural.
Answer: In between
◍ Darker Roasted Coffee (Roast Profiles).
Answer: Have higher solubility, therefore a higher extraction rate when
making espresso
◍ Q: What country was the foundation for commercial coffee cultivation?.
Answer: A: Yemen
◍ Q: How did coffee spread globally?.
Answer: A: From Ethiopia to Yemen, India, Southeast Asia, and eventually
worldwide, with a significant push through cultivation and colonial trade
routes
◍ Lighter Roasts(.
Answer: =Less Solubility - Light Roasts produce smaller beans, but have
higher density
