Specialty coffee education comes to Colombo in October

Friday, 18 September 2026 00:05 - - {{hitsCtrl.values.hits}}

Sri Lanka’s first female Q-Grader and the country’s youngest Authorised Specialty Coffee Trainer (AST) Serah Perera

Key initiative by a Sri Lankan Coffee pro making waves globally

Sri Lankan coffee has a unique history and, like most products grown on our island, a world-class flavour profile. However, after more than 150 years in hibernation, the industry is finally changing and the coffee world is taking notice. New cafés, new roasters, innovative technology and experimental processing methods are taking the market by storm, and consumers are becoming savvier about the coffee they drink. As the industry grows, so does the need for people with the knowledge and skills to take it to the next level.

This October, internationally recognised Specialty Coffee Association (SCA) education comes to Colombo, courtesy of Genesis — The Dilmah Centre for a Sustainable Future and Dickwells Coffee, South Sri Lanka’s premier coffee roaster.

The program is being led by Sri Lanka’s first female Q-Grader and the country’s youngest Authorised Specialty Coffee Trainer (AST) Serah Perera. Internationally experienced and UAE-based, Serah brings global expertise home, teaching in English, Sinhala and Tamil. As an AST, she is authorised to deliver official SCA courses using the organisation’s curriculum and standards.

The SCA’s Coffee Skills Program (CSP) is the world’s most recognised coffee education pathway. Its practical, structured courses develop skills across the coffee industry, from sensory evaluation to brewing and the coffee trade. Individual courses also contribute towards SCA Skills Diplomas, allowing students to build their qualifications and advance their careers.

Four courses will be offered.

Introduction to Coffee is the starting point, exploring coffee from seed to cup, including origin, processing, flavour and brewing fundamentals. Ideal for newcomers, enthusiasts and hospitality professionals. 15 or 21 October

Sensory Foundation teaches participants to taste, describe and evaluate coffee, developing the palate and sensory vocabulary needed to recognise quality. 16–17 or 22–23 October

Sensory Intermediate takes sensory skills further, developing more advanced tasting, evaluation and quality-assessment abilities for experienced coffee professionals. 17–19 or 23–25 October

Brewing Foundation focuses on brewing methods, extraction and the variables that influence flavour, helping participants brew with greater consistency, confidence and precision. 19–20 or 25–26 October

Students will earn a globally recognised SCA certificate while gaining practical benefits: greater confidence behind the bar for the barista, higher standards and competitive advantage for the café owner, better coffee for the home enthusiast, and a respected foundation in specialty coffee for the aspiring professional.

The courses will take place at Genesis — The Dilmah Centre for a Sustainable Future, a world-class cupping and education facility with a mission to help Ceylon Coffee rise again and assume its rightful place in the global specialty coffee scene.