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.
Register for courseDescription: 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.
Register for courseDescription: 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.
Register for courseDescription: 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.
Register for courseDescription: 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.
Register for courseDescription: 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.
Register for courseDescription: 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.
Register for courseDescription: 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 [email protected].
