Cocoa and CoffeeProfessional Certificate
Cocoa Fermentation and Quality Grading
with Kofi Mensah-Asante · Intermediate · Hybrid
8 weeks · Hybrid
Program
Specialty Crop Production
Cocoa, coffee, spices and tropical fruit from propagation to post-harvest quality.
FoundationWest Africa
- Duration
- 12 weeks
- Weekly hours
- 6 hours / week
- Format
- Hybrid
- Language
- English
- Certification
- Professional Certificate
Overview
A production-focused program across the high-value crops that define tropical agriculture, with an emphasis on quality from nursery to market.
What you will learn
- Propagate perennial specialty crops
- Manage field care through the season
- Handle crops for post-harvest quality
- Grade produce to buyer standards
- Plan a mixed specialty farm
- Record yields and quality
Included courses
- Cocoa and CoffeeProfessional Certificate
Specialty Coffee Agronomy and Processing
with Dr. Wanjiru Kamau · Advanced · In-field
10 weeks · In-field
Spices and HerbsCertificate of CompletionGinger, Turmeric and Culinary Herbs
with Marcus Bailey · Foundation · Online
6 weeks · Online
Tropical FruitOne Hectare Farm CredentialTropical Fruit Orchards: Mango, Plantain and Papaya
with Dr. Adaeze Okonkwo · Intermediate · Hybrid
10 weeks · Hybrid
Instructor
Sample instructor
Kofi Mensah-Asante
Cocoa Quality Specialist · West Africa
Kofi grew up on a cocoa farm in the Ashanti Region and now advises cooperatives on fermentation, drying and grading for premium buyers.
Cocoa fermentationQuality gradingSpecialty coffee
Certification
Professional Certificate
Recognises applied, job-ready skills assessed through field work and a capstone.
Requirements to earn it
- Complete all lessons
- Submit every field assignment for mentor review
- Pass a capstone project assessed by an instructor
Prerequisites
- None
Who this is for
- New and established farmers
- Students
- Cooperative staff
Next start: 19 January 2027
Tuition information coming soon