Post-Harvest Processing Program

Introduction to Post-Harvest Processing (100 level Class)

Intro to Post-Harvest Processing is accessible to all through live online instruction.

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Description: Intro to Post-Harvest Processing is a 5-hour online or one day in- person class geared towards coffee people who want to better understand the basic processing methods. The class covers a brief history of coffee processing, coffee harvesting methods, pre-cleaning measures, and the standard post-harvest processing methods: natural, honey, mechanically demucilaged, fully washed, and wet hulled. Non-Certificate.

Who is it for? Coffee people who are interested in learning the basics of processing.

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Robusta for Arabica Lovers (100)

This is a new, 100-level class that any lecturer, AI, or Instructor can teach. It is a short (half-day), accessible class that is designed for any coffee professional who is curious to expand their knowledge and fill a knowledge gap for Robusta.

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Description: The class explores Robusta through historical, biological and organoleptic perspectives. The history of Robusta and the Robusta market are used to create context for the present state of Robusta and its potential as a specialty coffee. Throughout the class, relevant comparisons to Arabica are made, including market statistics, farming and production practices, and cup quality. The goal is to introduce Robusta to a wide breadth of coffee professionals so that learners will realize the potential of Fine Robusta.

Who is it for: People who want to fill their knowledge gap for Robusta.

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Coffee Fermentation: From Microbes to Flavors (200 level class)

This long-awaited class covers what the coffee industry needs to know about fermentation.

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Description: Over two units, students will understand the fundamentals and science of fermentation, the role of key microbes, fermentation in traditional processing methods, inoculations and other ways to control fermentations, and how microorganisms may be used as tools to craft flavors. Non-certificate. Can be delivered in-person or online. Developed in partnership with Lallemand.

Who is it for? Coffee people who are interested in a scientific approach to fermentation and how it applies to coffee.

Prerequisites: Knowledge of coffee fruit anatomy and traditional coffee processing methods.

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Yeast Inoculation in the Field (200 level class)

Yeast Inoculation in the Field is a practical, day-long class.

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Description: This class focuses on how to inoculate with yeast and includes posters for the student to take home. This class may be held at a wet mill/washing station during harvest and focuses on the best practices of using commercial yeast, monitoring, and analyzing an inoculated coffee fermentation.

Who is it for? People in producing regions who are interested in fermentation and want to learn inoculation techniques specifically.

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Q Processing Level 1 – Generalist (200 level course)

This course aims to empower the consuming side of the coffee value chain to understand the language, basic biological principles, and the intricacies and challenges of consistently processing quality coffee.

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Description: QP1 is a short processing course that can be given in consuming countries or all over the world. The training part of the course involves lectures, group activities, and cuppings. To be certified, attendees must pass a multiple-choice exam at the end of the course. This course can be offered in-person or delivered as an online/hybrid course.

Who is it for? Any coffee professional (namely roasters, retailers, baristas) who are willing to learn about the main processing methods and how they impact coffee flavor and chemistry.

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Q Processing Level 2 – Professional (300 level course)

The CQI Q Processing Professional certificate will foster a new type of respected career path in the coffee value chain, providing valued and needed capacity building within our coffee producing communities.

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Description: Q Processing Professional is a six-day field-based course where learners deepen their theoretical knowledge of the main processing methods, learn best practices, and gain hands-on experience with a quality control system for post-harvest processing. With this content, students will begin to develop the skillsets necessary to achieve different flavor profiles through processing. The course takes place in a producing country during the harvest season, and involves lectures, team activities, applied lessons, and cuppings. It is a hands-on and collaborative learning experience fit for the practical needs of the producing side of industry. To be certified, attendees must pass both theoretical and practical tests.

Who is it for? Individuals working regularly with post-harvest processing.

Prerequisites: QP1 is prerequisite for all students who do not work on coffee processing at a farm annually.

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Q Processing Level 2 - Professional Renewal (300 level course)

The course enables participants to renew the 3-year validity of a current QP2 certificate.

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Description: This online Continued Education Seminar is for learners who have completed the Q Processing Level 2 course and are wanting to renew/maintain their certification. Topics for these seminars will vary each time but all will be valuable learning topics for the processing field. Attending this seminar will renew/update the Q Processing Level 2 certification for 36-months.

Who is it for? Q Processing 2 certificate holders who are within 6 months before or after the validity of the Q Processing certificate expiration.

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Q Processing Level 3 – Expert (400 level course)

The goal of the Expert Level of Q Processing is to foster industry leaders who will help define processing and lift those around them. Our QP3 students will learn state-of-the-art coffee processing, and are expected to contribute to it.

Description: This course takes about a year to complete and involves three parts. The first is the Remote Semester, where students learn the necessary background and read the most recent scientific literature on relevant processing topics. Next, students attend an in-person Field Intensive, where they learn experimental methods, innovative processing techniques, discuss selected processing topics in depth, and learn from guest experts in the field. Finally, students complete a Capstone Project, which changes annually and focuses on contributing the industry knowledge of processing.

Who is it for? Experienced and active coffee processing professionals who wish to add academic and practical rigor to their skill set while leading the industry forward.

Prerequisites: QP3 is an invitation-only course, open only to QP2 certificate holders. To express interest in joining the next QP3 cohort, please email