Drew Billups

 What Q Processing course(s) are you authorized to teach?
Level 1: Generalist

 How long have you been in coffee?
16 years

 Which countries have you taught in?
U.S.A.

 What's your favorite coffee origin?
Nicaragua

 What do you think are the benefits of taking the Q?
Successful completion of the Q gives a person much greater confidence in their own sensory acumen, ensures a thorough mastery of the use of the SCAA cupping form, and prepares people to participate in a global collegiate community of professional tasters who are continually working to hone and maintain calibration in the assessment of coffee quality.

 What languages do you speak? 
English

 What other activities do you do in the coffee industry?
SCAA Specialized Lead Instructor, SCAA Coffee Taster Committee, I run the coffee lab and SCAA Campus program at Atlas Coffee Importers