Developing a Training Course for Raw Coffee Bean Production Based on Coffee Standards for the Huai Kaew Community Specialty Coffee Association in Mae On District Chiang Mai Province

Abstract

This research aims to (1) develop a training course for raw coffee bean production according to Specialty Coffee Association (SCA) standards, (2) compare academic achievement before and after implementing the course, and (3) compare practical skills before and after course use. The sample comprised raw coffee bean production entrepreneurs certified by the SCA as Q Graders, selected through purposive sampling based on criteria including SCA training and certification, association representation, and voluntary participation. Additionally, coffee farmers from Huay Kaew Subdistrict in Mae On District, Chiang Mai Province, were selected through purposive and cluster sampling, totaling 20 participants.

              The research instruments were developed in two phases. Phase 1 involved creating a curriculum for raw coffee bean production in line with SCA standards. Structured interviews and questionnaires were used to collect feedback from certified SCA Q Graders, aiming to equip coffee farmers with the knowledge required for international certification. Phase 2 involved implementing and evaluating the curriculum, assessing academic achievement and practical skills through an achievement test and a practical skills evaluation form. The content consistency and reliability of the instruments ranged from 0.78 to 1.00. Data analysis used percentage, mean, standard deviation, and t-tests. Results showed that the training curriculum, comprising principles, objectives, structure, trainee qualifications, training duration, activities, media, equipment, and evaluation methods, was highly suitable, with an average quality rating of 4.73. Both academic achievement and practical skills showed statistically significant improvement at the 0.05 level after using the curriculum. This curriculum, therefore, serves as an effective tool for enhancing coffee farmers' knowledge and skills, supporting career development, and promoting value-added production that meets international quality standards.