Every year, CQI works with new people and places, and pushes our organizational boundaries. Stay updated, see highlights, and read testimonials in our annual report. Click on the year for a full PDF version.
“The quality of a leader is reflected in the standards they set for themselves.” -Ray Kroc
CQI adheres to the standards of arabica coffee set forth by the Specialty Coffee Association of America (SCAA). For more details along with a list of standards for green, roasting, brewing, cupping, and water, please visit the SCAA Standards webpage.
In partnership with the Uganda Coffee Development Authority (UCDA), CQI has helped create standards for fine robusta. For more details, please visit their website.
Note: The major difference between robusta and arabica, in terms of grading and the cupping, is evaluating the balance of salt to acid (low salt, high acid being desirable) and bitter to sweet (low bitter, high sweet being desirable). Other than that difference within the cupping form, green defect grading remains the same.
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