Overview
Technical Services

Our diverse menu of Technical Services range from production and processing expertise, to cupping training, to market development. We aim to put the knowledge and tools into the hands of the coffee producers—a critical component of a healthy supply chain. Our customized solutions are designed to meet the goals of our clients and the needs of our on-the-ground beneficiaries furthering economic sustainability in the coffee sector.

For details and to learn more, please contact Lisa Conway at lconway@coffeeinstitute.org

Processing &
Production

We provide quality improvement training to increase the quality and value of arabica and robusta coffees through improvements to production and processing practices and techniques. Participants include all levels of the coffee value chain: producers, buyers, wet and dry mill/factory managers, and quality control staff. Trainings focuses on understanding best practices for production and agronomic improvements,

certification systems, harvest and post-harvest handling, and best processing practices. CQI’s processing and production trainings always include practical exercises in issues that affect quality, including the fundamentals which effect quality, cupping protocols and purpose, and other benchmarks for quality improvements.

Cupping &
Laboratory Development

We provide all levels of cupping training for producers, traders, processors, and others involved in the coffee value chain. CQI’s trainings emphasize practical, hands-on cupping exercises and fundamental knowledge of Specialty Coffee Association of America (SCAA) evaluation standards and protocols.

Coffee lab development is targeted toward organizations and

facilities with a need to improve their quality control processes and their cupping lab environment. The focus is on assessment and recommendations to improve procedures, environment and equipment. CQI works closely with the SCAA on their Certified Teaching Laboratory Program. In general, a CQI Q Course must be taught in an SCAA certified lab.

Consumption &
Roaster Training

Coffee consumption in a coffee producing country can be an important component of a national or regional coffee improvement or marketing program. CQI offers beginner, intermediate or expert level training for baristas, coffee shops, and restaurants as well as roaster training for all size roasting businesses.

CQI works closely with SCAA on training standards and

frequently employs an assessment/recommendation component to improve this sector at origin, and assists with business development and job creation. This area has a significant level of impact on youth and women working in coffee.

Marketing &
Business Development

Capacity building training in marketing and business development for public and private sector organizations and businesses involved in the coffee sector at origin. This includes industry assessment, development and growth recommendations, strategic planning, and coffee association development.