We are checking in with some of those who recently completed the new Q Processing 3 course. Yimara Martinez Agudelo is from Tunia, a small town in Cauca, Colombia, and she is a Quality Control Specialist with Sustainable Harvest Coffee Importers. She has 12 years of experience in the coffee industry and has extensive knowledge of cupping, quality control, and coffee processing methods.

CQI: Where are you from, what do you do for work?

Yimara Martinez Agudelo: I am very proud to be from a farm in Tunia, a small town in Cauca, Colombia. My town is very famous in the region for being a place that produces flowers and coffee and my parents are small coffee producers.

In my job currently, I am the Global Quality Control Manager for Sustainable Harvest at their headquarters in Portland, Oregon. My work is focused on cupping and evaluating the quality of all the coffee we receive from approximately 18 coffee-producing countries.

CQI: What made you decide to participate in QP3?

Yimara Martinez Agudelo: What made me decide to participate in QP3 was to keep my certification as a processing instructor. This level of study was a beautiful opportunity to learn with the academy and to be able to do better work as instructors or educators of the coffee industry. What also drove me to participate was the unconditional support from my employer at Sustainable Harvest who made it possible for me to join this select group of talented professionals, and continue learning in order to share this knowledge with coffee producers. So, in conclusion, it's a combination of efforts and the immense desire to learn, be a good instructor, and give the best of myself in my work and with my students.

CQI: Could you tell me about your independent project?

Yimara Martinez Agudelo: My independent project was focused on the effect of the drying temperature in relation to the viability of the seed and its physical and sensory stability over time.

The importance of this research was based on finding and providing information on the impact that temperatures cause in the drying process of coffee.

Verifying specific temperatures and if these lead to changes in the seeds that deteriorate their viability, quality, and shelf life in storage.

From my point of view, drying is crucial to understand the shelf life of the coffee. For this, all the processing techniques were so important and a sequence of physical, biochemical, and sensory tests were performed from the initial point of processing to the end of the storage period, with a range of 9 months of storage.

CQI: Tell me what you are looking to do next in coffee.

Yimara Martinez Agudelo: The world of coffee is beautiful, and there is a lot to learn and explore, I am happy in my work and what I do makes me happy, so the next chapter in my life is to be able to share more with the producers, continue doing what I love and continue learning from them and teaching them what I know.

I hope to be part of the change for coffee growing, for producers, and that every day we can return to them much more, and recognize all the work they do to produce coffee.