Take advantage of a unique opportunity to attend the Coffee Quality Institute's (CQI) Level 1 Q Processing Course, which focuses on the fundamentals of coffee processing, how processing methods impact cup profile, challenges and opportunities presented by coffee processing, and myth-busting stereotypes about processing methods.
This new and exciting CQI course will be taught by renown coffee processing expert CQI Technical Director Mario Fernández,
CQI Processing courses are typically offered in origin countries, making this course a must-attend for North American coffee professionals looking to dive deeper into post-harvest processing. With an early bird registration price of only $350 ($500 after the early bird), which includes all instruction, course materials, lunch, and a CQI Processing Level 1 official certification (conferred only upon successful completion of the course exam), this course is also affordable for all coffee professionals—something we're proud to make possible through Sustainable Harvest®'s partnership with the CQI.
Below you'll find more information about the instructors, and the course in the syllabus.
Mario Fernández,
Technical Director, Coffee Quality Institute
As CQI’s technical director, Mario oversees the technical services and the projects taking place in different coffee producing countries, to ensure that they have technical coherence and are adequately implemented. Mario also serves as liaison with the research organizations and enjoys teaching cupping and processing workshops, especially when he gets to talk about naturals. He is a Certified Q Grader and a lead instructor of CQI's coffee processing program.
His experience includes many different positions along the coffee value chain, but mostly focusing on the factors that affect coffee flavor and quality. Mario combines his experience in the industry with a passion for scientific research about coffee flavor. He will soon get his
Hernando Tapasco - Assistant Instructor
Specialty Coffee Consultant, Café y Procesos
The son of coffee producers, Hernando Tapasco is a Certified Q Grader, CQI Level 2 Processing Certified Instructor, and an expert in varieties and processing techniques. He currently serves as an industry consultant through his own consulting firm, Café y Procesos, and has previously worked with organizations such as SOCODEVI and Granja La Esperanza. Hernando is from Colombia and currently lives in his home country.
Yimara Martinez - Assistant Instructor
Quality Control Specialist, Sustainable Harvest®
Yimara Martinez serves as a Quality Control Specialist and oversees Sustainable Harvest®'s Portland cupping lab. She is a Certified Q Grader, and formerly served as the lead cupper at Federación Campesina del Cauca in Colombia, an exceptional cooperative Sustainable Harvest® has sourced from since 2005. She brings immense knowledge of cupping and processing to Sustainable Harvest®, thanks to her upbringing as a daughter of coffee producers and
This is a suitable level for any coffee professional along the chain (from growers to baristas) willing to learn about the main processing methods, how they are carried out, and how they impact coffee chemistry and coffee flavor. The training part of the course includes lectures and a comparative cupping of processing methods that will take place in Sustainable Harvest®'s cupping laboratory. The competencies are tested through a written exam, in which a basic knowledge about processing needs to be demonstrated to receive a Q Processing Generalist Certificate. This level is completed in a two-day course and is not a pre-requisite for the higher levels of Q Processing Courses.
Student’s objective
Understand how the coffee processing method, the coffee flavor character and the coffee quality are dependent on each other and how they are independent of each other, as three partially-overlapping spheres.
Course contents
1. Introduction
The role of processing within the coffee value chain: from producers to consumers. History of coffee processing.
2. Processing methods.
The anatomy of the coffee fruit. An anatomy-based classification of coffee-processing methods. Impact of processing method on coffee chemistry. Impact of processing method on cup character. Myth-busting session. Comparative cupping of main methods.
3. Coffee fermentation.
What it is and what it is not. Fermentation in washed coffees and in natural coffees. Fermentation vs.
4. Coffee drying.
The overlooked operation. Water in a seed and how it is removed. Sun-drying vs. machine-drying. Myth-busting session
5. Challenges and the future of processing.
Global warming issues. Water-pollution issues. Social and sustainability issues. Education at the origin and the future of processing.
6. COURSE ASSESSMENT.
Certificate
Students attending the two-day program, taking part in all activities, and achieving a minimum of 75% in the course assessment will receive a Q Processing Generalist – Level 1, issued by the Coffee Quality Institute.
Questions about the course?
Reach out to assistant instructor Yimara Martinez at yimara@sustainableharvest.com.
Fill out the form and we'll reach out to accept payment and confirm your registration.
2303 W Commodore Way , Suite 204
Seattle, WA 98199
503-235-1119
.png "SH Logo")
