Classes coming soon!
Good Processing Practices
Good Practices in the Field
Survey of Supply Chains
Wet Mill Finance
Introduction to Fermentation in the Field
Introduction to Post-Harvest Processing (100 level Class)
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.
Processing Essentials (100 level Class)
Processing Essentials is an exclusive CQI offering designed for corporate or group training. It is a completely online, custom, non-certificate class that provides information on coffee processing via an online platform.
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.
Coffee Fermentation: From Microbes to Flavors (200 level class)
This long-awaited class covers what the coffee industry needs to know about fermentation.
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
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.
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.
Q Processing Level 1 - Generalist Renewal (200 level course)
The course enables participants to renew the 3-year validity of a current QP1 Certificate.
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.
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.
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.
Prerequisites: QP1 is perquisite for all students who do not work on coffee processing at a farm annually.
Who is it for? Individuals working regularly with post-harvest processing.
Q Processing Level 2 - Professional Renewal Course (300 level 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.
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.
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@example.com.
Who is it for? Experienced and active coffee processing professionals who wish to add academic and practical rigor to their skillset while leading the industry forward.