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 course
Description: The class provides an introduction to the main coffee processing methods and the common language of coffee processors. It is friendly to any level of employee, from staff who answers phones to client-facing account representatives, and gives them the tools they need to better communicate and effectively interact with the industry. If you are interested in engaging with CQI to bring this class to your company, organization or group, please email Emma Sage at firstname.lastname@example.org.
Who is it for? Groups, companies, or organizations interested in hosting an exclusive CQI class all about processing.Register for course
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.Register for course
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.Register for course
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.Register for course
Description: This course reviews core QP1 objectives and concepts in order for students to demonstrate their current knowledge of the traditional processing methods and unit operations in post-harvest processing. Students are also given a chance to learn new and relevant information on a variety of rotating processing topics in order to enrich their skills and the value of their certificate. The renewal is offered through a combination of online and classroom methods.
Who is it for? Q Processing 1 certificate holders who are within 6 months before or after the validity of the Q Processing certificate expiration.Register for course
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.Register for course
Description: This course reviews core QP2 objectives and concepts in order for students to demonstrate their current knowledge of the traditional processing methods and how to create flavor in post-harvest processing. Students also learn new and relevant information on a variety of rotating processing topics to enrich their skills and ensure they are maintaining the level of professional in an ever-changing industry. The renewal is offered through a combination of online and classroom methods.
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 course