In 2026, Green Stone Coffee submitted a Panama Geisha Natural to Coffee Review and the Kenneth Davids Cup, earning an outstanding 96-point score and being selected as an International Finalist.
For Green Stone Coffee, the score represents more than the result of a single evaluation. It reflects years of continuous work in coffee roasting, cupping, sensory analysis, profile development, and flavor refinement.
More importantly, we bring these real-world international evaluation experiences back into the classroom at Green Stone Coffee Academy.
Our goal is not simply to teach students how to operate a coffee roaster, but to help them gradually understand the complete process behind developing a coffee:
Green Coffee Characteristics → Roasting Strategy → Roast Profile Control → Cupping & Sensory Evaluation → Flavor Adjustment → Final Coffee Development
Through this process, students can move beyond simply knowing how to roast coffee and begin developing their own sensory judgment, roasting logic, and approach to flavor development.
Over the years, Green Stone Coffee Academy has encouraged students with sufficient roasting experience to transform what they learn in class into their own coffee creations.
As their skills and coffees develop, selected students are also encouraged to challenge themselves through international coffee evaluations and professional competitions.
We believe professional coffee education should go beyond completing a course.
The deeper goal is to help students gradually develop the ability to evaluate, adjust, and create flavor independently—and to understand why a coffee tastes the way it does.
Whether you are learning coffee roasting for the first time, pursuing SCA coffee certification, or already have roasting experience and want to advance into coffee development and higher-level sensory evaluation, Green Stone Coffee Academy provides different learning paths according to your experience and goals.
Green Stone Coffee Academy
