7/22/25, 2:41 PM
SCA BARISTA SKILLS PROGRAM – FOUNDATION EXAM
QUESTIONS AND ANSWERS WITH COMPLETE SOLUTIONS
VERIFIED GRADED A+
Terms in this set (21)
Coffee originates from Ethiopia, South Sudan,
and Congo. Discovered by goat herders in
the 15th
Coffee origins
century. Cultivated in Yemen. Spread globally
by the Dutch. Industrialized by the French in
Brazil. First
European coffee appears in Venice in 1645.
The seed of a cherry. Variety of species
What is coffee? groups. A global industry. A complex
beverage. Wine has 250 compounds, while
coffee has 800.
ARABICA Beans: High in quality, better taste,
higher acidity, more costs in growing, less
caffeine & less pest resistant. ROBUSTA
Arabica v Robusta coffee
Beans: Lower quality,
cheaper to grow, more bitter, less acidic, 83% higher
caffeine & more pest resistant.
1/8
, 7/22/25, 2:41 PM
Protection from direct sunlight. Temperature
between 18°C - 21°C. Ample rainfall. Altitude.
Country gives you a feel of characteristics
Specialty growing
based on 'climate'.
conditions
Temp/Rainfall affects harvests. Altitude
affects the quality of the coffee, solubility,
and tasting profile.
Acidity affects the balance, like shade.
Specialty: Freshness, lighter roast, artisan,
higher grade. Commodity: High production
Specialty v Commodity volume, less
attention to detail, not as fresh, lower grade. Notes:
Aroma, Acidity, Sweetness, Body.
Stages: Roast profiles. Process of Seeds:
Washed - Less sugar, higher density, more
controlled. Natural -
High sugar, lower density, can be wild due to
fermentation. Honey - A mixed approach,
helps get a good balance of sugars, body,
Roasting flavor, and acidity.
Variety - the characteristics of the fruit that will
influence the flavor profile. WHERE IT's GROWN -
Influences the growing conditions and again
its flavor profile. ALTITUDE - Changes the
2/8
SCA BARISTA SKILLS PROGRAM – FOUNDATION EXAM
QUESTIONS AND ANSWERS WITH COMPLETE SOLUTIONS
VERIFIED GRADED A+
Terms in this set (21)
Coffee originates from Ethiopia, South Sudan,
and Congo. Discovered by goat herders in
the 15th
Coffee origins
century. Cultivated in Yemen. Spread globally
by the Dutch. Industrialized by the French in
Brazil. First
European coffee appears in Venice in 1645.
The seed of a cherry. Variety of species
What is coffee? groups. A global industry. A complex
beverage. Wine has 250 compounds, while
coffee has 800.
ARABICA Beans: High in quality, better taste,
higher acidity, more costs in growing, less
caffeine & less pest resistant. ROBUSTA
Arabica v Robusta coffee
Beans: Lower quality,
cheaper to grow, more bitter, less acidic, 83% higher
caffeine & more pest resistant.
1/8
, 7/22/25, 2:41 PM
Protection from direct sunlight. Temperature
between 18°C - 21°C. Ample rainfall. Altitude.
Country gives you a feel of characteristics
Specialty growing
based on 'climate'.
conditions
Temp/Rainfall affects harvests. Altitude
affects the quality of the coffee, solubility,
and tasting profile.
Acidity affects the balance, like shade.
Specialty: Freshness, lighter roast, artisan,
higher grade. Commodity: High production
Specialty v Commodity volume, less
attention to detail, not as fresh, lower grade. Notes:
Aroma, Acidity, Sweetness, Body.
Stages: Roast profiles. Process of Seeds:
Washed - Less sugar, higher density, more
controlled. Natural -
High sugar, lower density, can be wild due to
fermentation. Honey - A mixed approach,
helps get a good balance of sugars, body,
Roasting flavor, and acidity.
Variety - the characteristics of the fruit that will
influence the flavor profile. WHERE IT's GROWN -
Influences the growing conditions and again
its flavor profile. ALTITUDE - Changes the
2/8
