Keurig team shares their experience with Q Processing

By: Emma Sage, CQI Technical Services Manager

Since 2017, Coffee Quality Institute (CQI) has offered the Q Processing Program to professionalize the art of post-harvest coffee processing and certify the stages of competency for different actors in the supply chain.

Post-harvest processing is among the most vital steps in the coffee chain, as it directly affects the development of coffee flavor and quality. By understanding and following best practices of processing, coffee producers can differentiate themselves in the market.

CQI offers the Q Processing Program at three levels: Level 1—Generalist for any coffee professional; Level 2—Professional for coffee pros working regularly with post-harvest processing; and Level 3—Expert that offers more advanced study of processing.

Earlier this year, a team from international beverage company Keurig Dr Pepper took our Q Processing Level 1 course. The course took place at KGM’s headquarters in Lausanne, Switzerland, and was taught by Q Processing Instructor Joel Shuler; I served as an Assistant Instructor for the course, along with Luz Stella Artajo. Over the course of three days, the group delved into a comprehensive review of post-harvest processing and how it affects coffee flavor.

Keurig is a longtime supporter of CQI and our Q Program. Currently they have about 40 Q Graders in their internal quality-assurance departments and have many more Q Graders in their entire quality-driven supply chain. Consequently, the Keurig team was excited about this new learning opportunity with CQI.

Though their group consisted of serious veteran coffee professionals, they reported they learned a considerable amount of new information during the course. “We work closely with our supply-chain partners and have a fairly deep knowledge of coffee processing,” says Cyrille Jannet, VP Coffee Sourcing, Managing Director of Keurig Dr Pepper. “But we were all surprised at how much we learned in the Q Processing course. For a Level 1 course, it provided an extraordinary amount of useful technical information, much of which was new to us.”

Cyrille adds that it’s vital for all coffee professionals to understand coffee processing because of its direct effect on quality. For this reason, a broad range of KGM coffee professionals—including those working on sourcing, quality evaluation, and brewing—took part in the course. “Coffee processing is a key element of a well-rounded education about coffee,” Cyrille says. “It’s worthwhile for any coffee business to take this course and expand their knowledge about post-harvest processing.”

To learn more about how your business can enroll in Q Processing Program courses, contact us here.

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