This is a 3-Day course suitable for any coffee professional along the chain (from growers to baristas) willing to learn about the main processing methods, how they are carried out, and how they impact coffee flavor. This course aims to empower the consuming side of the coffee value chain to understand the language of, the basic biological principles of, and the intricacies and challenges of safely and consistently processing quality coffee. This course includes live lectures, discussion, and individual or group cuppings. To be certified, attendees must pass a multiple-choice online exam. Attendees are given a 4-day window to complete this online exam after the conclusion of the course.

About the course:

Q Processing: Level 1 Generalist will cover the following and more:

• Coffee Processing History

• Coffee Anatomy, Focusing on the fruit

• CQI’s Anatomy-Based Coffee Processing Methods Classification

• Myth-busting of commonly held assumptions and stereotypes of processing styles

• 3 Comparative cuppings, Emphasizing processing nuances

• Biology of fermentation and how this applies in coffee processing

• Coffee Drying, focusing on water in a seed and how it is removed

• Challenges and the future of coffee processing

Register on the CQI website here and click below to complete registration!