Meet Luz Stella Artajo Medina

Coffee Quality Institute supports producers by providing education that gives them options to improve the quality of their coffee and by identifying and differentiating high quality coffee so it can be rewarded. CQI instructors are valued partners in coffee quality education, and the certifications students earn in their courses support that work. Each instructor brings their own special style as well as their own background in coffee. In the coming weeks, we’ll get to know a little more about them.

Dr. Luz Stella Artajo Medina is a valued instructor, food engineer, coffee consultant, and researcher, and she has recently taught her one-hundredth course for CQI. Luz Stella also has a Master’s in Coffee Economics and Science and a Master's in International Business Management. She is an international expert coffee consultant based in Colombia and has 11 years of extensive experience in the coffee industry.

When did you decide to start teaching and what made you realize you wanted to teach about coffee?

From the first moment I got my Q Arabica Grader Certificate, my goal was to become a Q Instructor. To me, teaching is vocational and coffee is my area of expertise (cupping and processing), so it was the perfect combination to make myself an instructor, not as part of an alternative activity, but having a real job of spreading knowledge with professionalism around the world. My academic background as a Food Engineer with a Ph.D. in Food Science plus my experience in coffee evaluation and processing let me be focused not only on following standards, protocols, and rules for the courses, but also understanding what participants/students need to hold with responsibility the Q Certificates, and therefore contributing to the coffee industry.

What do you believe was your greatest accomplishment as an instructor?

​Reaching 100 courses instructed last week in Spain, with a great journey of teaching in 21 different countries in America, Europe, Asia, and Africa with the enrichment experiences of taking Q courses, both Q Grader/Q Cupping Essentials & Q Processing Level 1 for the first time in Nicaragua, Bolivia, Italy, Greece, Belgium, Slovakia, Switzerland, Burundi, and Myanmar.

What are some of your future goals for teaching about coffee?

Continue extending my areas Q courses in more countries and especially in origin with the Q Processing Level 2, as well as becoming part of the Instructors teaching the new model of CQI classes.