Education Update – November 2021

Coffee Quality Institute went through significant planning in 2020, and in 2021 we have started to make progress on our strategy to achieve our goals of getting more useful education to more coffee people.

CQI began the quest to improve producer livelihoods from the very founding of the organization, when we developed and shared the international language of coffee quality through the Q system. Today, those who hold Q Grader certificates are recognized internationally as experts in Quality Evaluation. In 2017 we added Post-Harvest Processing education. Once again, the coffee community could trust that CQI certificates holders had undertaken quality education and were valuable resources within their communities.

As we envisioned the future of the coffee world and our role in supporting it, we identified the need for more people to gain access to high quality CQI education in new and creative ways that worked for them. That is why we are expanding CQI Education to include shorter classes, online or hybrid modes, and non-certificate options. While our certificate-level courses are something we are very proud of, we saw the need for something else.

This year CQI offered new education and new educators.

New education: Classes.

CQI now offers courses and classes. Courses are the certificate-level education with which many are familiar. Classes are generally shorter and may be either fundamental, like “Introduction to Cupping” or a focused topic, as in “Fermentation: From Microbes to Flavors.” Some of the classes will be available online, some in-person and some could be a combination. Regardless, they are designed to be a great way to get some valuable education on the topic of coffee in a CQI format. These classes can also be taught by authorized subject experts who are not CQI Instructors.

Classes we’ve added:

  • Introduction to Post-Harvest Processing
  • Processing Essentials
  • Coffee Fermentation: From Microbes to Flavors
  • Introduction to CQI Cupping


Classes in development:

  • Discovering Aroma
  • Discovering Taste
  • Introduction to Fine and Specialty Coffee
  • Good Processing Practices
  • Good Practices in the Field
  • Survey of Supply Chains
  • Wet Mill Finance
  • Introduction to Fermentation in the Field 


New educators: Lecturers.

CQI Lecturers are experienced subject matter experts and are trained and certified to be able to teach classes in both sensory and post-harvest processing. Along with adding new people to our CQI Educator ranks, this will help provide instruction in more languages in more places, addressing some of the hurdles that people confront when trying to expand their knowledge about coffee. CQI is passionate about increasing access, and we are very pleased to be thoughtfully adding different pathways to knowledge.

As we progress in our plans to offer education on more topics demanded by coffee communities, we know we will need more CQI Educators, and we are working to make sure that we develop capacity through our very knowledgeable sphere. Keep an eye on our social media and our website for opportunities that might suit you, and please feel free to contact CQI with questions or suggestions at any time.