Learn about the different coffee processing methods in this short lecture taught by our Technical Services Manager, Emma Sage. See the transcript of this...Read the Whole Lessons Post
This article appeared in CQI's 2018 Annual Report. Head here to read the report in its entirety.
From technical services and training initiatives to an array of quality-building programs, CQI has been working for two decades with stakeholders throughout the supply chain to improve coffee quality. In recent years, CQI has made it a priority to engage the private sector to ensure they are supporting and making use of our trainings and programs.
Today, as a result of these efforts, we see an increasing number of companies from the private sector stepping forward to offer CQI signature trainings to not only their staff, but also to producers and other critical supply-chain partners. Our Q Processing Program, which focuses on the impact of post-harvest on coffee quality and value, is serving as a catalyst to bring even more private sector partnerships to CQI.
By working more closely with the private sector, we’ve expanded our network to ensure more coffee professionals throughout the coffee chain are speaking the same language of coffee quality, whether they’re in the field, in the mill, or in the cupping lab.
Read on to see how and why our private-sector partners engaged with CQI in 2018. To find out more about collaborating with CQI, email email@example.com. Find below quotes from some of our partners in 2018.
Q Processing Level 1, Seattle, Washington, USA
Through my participation in CQI projects, I’ve seen firsthand as coffee communities have been transformed by their involvement with the organization. Importantly, I’ve seen young people in communities touched by CQI choose to return home after college to continue in the coffee business.
-- Craig Holt, Founder, Atlas Coffee Importers
Q Processing Level 1, Portland, Oregon, USA Q Processing Level 2, TECNiCAFÉ, Popayán, Colombia Q Grader course, Copán Department, Honduras, for its supplying coffee producers.
From Q Grader courses to multiple levels of Q Processing training, we support and encourage people throughout our supply chain to earn CQI certifications. Obtaining a better understanding of how to evaluate and achieve coffee quality helps the individuals and companies we work with to be as strong as possible.
-- Jorge Cuevas, Chief Coffee Officer, Sustainable Harvest
Q Processing Level 1 for staff, Lausanne, Switzerland
We work closely with our supply-chain partners and have a fairly deep knowledge of coffee processing. But we were all surprised at how much our coffee experts learned in the Q Processing course. For a general knowledge course, it provided an extraordinary amount of useful technical information. Our Quality and Sourcing teams are very much looking forward to spending one full week at the TECNiCAFÉ premises in Colombia for the CQI Processing Level 2 course, and deepening our understanding on the different processes. This is a fascinating tool to ensure a reliable and consistent quality, but also to unlock great sensory flavors and aromas, and even create new cup profiles.
-- Cyrille Jannet, VP Coffee Sourcing, Managing Director of Keurig Dr. Pepper
Q Processing Level 2, Fazenda Santana in Brazil
At Nespresso, coffee quality and farmer relationships are the main product drivers. The Q Processing Level 2 course helped us to discuss with our field teams about the directions we want to take regarding the coffees that we buy, and trigger new and specific quality-related actions. In a dynamic coffee market, with avid quality-focused consumers, differentiation is paramount. For Nespresso, using coffees processed in specific ways, with more control and repeatability, is a strong way to support our ability to come up with differentiated flavors. At the same time, controlled and unique processes give farmers, who depend on volatile coffee prices, a possibility to differentiate qualities and ‘premiumize’ their coffees, increasing considerably their income. This goes very much in line with Nespresso’s strategy, both on quality and sustainability, and the Q Processing course is an excellent tool for that.
-- Paulo Barone, Green Coffee Sustainability Operations Manager, Nespresso
Q Processing Level 2 course for 18 farmers, six agronomists, and S&D staff, Cauca Department, Colombia
We want to provide our farmers with a deeper understanding of post-harvest processing. CQI’s Q Processing Program shows them best practices and helps them notice the nuances that impact the flavor and quality of coffee. This valuable knowledge can be a key differentiator in such a competitive market.
-- Olga L Cuéllar G, Sustainability Strategy Leader, S&D Coffee & Tea
Q Processing pilot and Level 1 and 2 Q Processing courses, Taiwan
We have been actively supporting CQI in its development of the Q Processing Program since its pilot course in Taiwan because we believe coffee quality comes from the source, and coffee processing is too often a misunderstood science. CQI is developing valuable and formerly lacking resources for coffee farmers and coffee processors to benefit the entirety of the coffee industry.
-- Leo Liu, Director of International Affairs, Taiwan Coffee Laboratory
Q Processing Level 2 for six Yara technical team members, Brazil and Colombia
The Q Processing course and certification enables farmers to increase their profitability. The certified professional holds a huge responsibility as they gain the ability to achieve specific quality attributes demanded by specialty coffee markets. Then, by changing the processing method, a Q Processor can increase the premium potential of a coffee batch.
-- João Moraes, Global Crop Manager—Coffee, Yara
Learn about the difference between coffee Pulp and Mucilage in this short lecture taught by our Technical Services Manager, Emma Sage. See the transcript...Read the Whole Lessons Post
Tune in for this Coffee Fruit Anatomy lesson taught by our Technical Services Manager, Emma Sage. See the transcript of this lesson here. See...Read the Whole Lessons Post