The spotlight of the WBC/WBrC over the past few years is the competition coffees used by Baristas with diversified methods of processing. From the carbonic maceration by the 2015 WBC champion Sasa Sestic to the anaerobic fermentation by 5 players of the 2018 WBC, all of these cases indicate that the coffee processing has significant relevance to flavor.
The Coffee Quality Institute (CQI) has launched an innovative program, Q Processing, to certify stages of competencies around coffee processing. Through this program, CQI will provide a highly scientific and technical approach to processing coffees that provides theoretical and practical foundations for coffee processors to improve quality, discuss good practices, increase competitiveness, reduce risk, and ultimately develop a new generation of processing professionals.
Seminar Advantage
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Dr. Mario Roberto Fernández Alduenda, lead instructor of Q processing program, will teach in person. |
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State-of-the-art facilities and comfortable environment. |
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All processing seminar carried out at Coffeeland. |
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High-quality coffee cherries for the processing class are from nearby coffee farms. |
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Students enrolling in both QP1 and QP2 will be given a new seminar of Descriptive Cupping Workshop by Dr. Mario for free, plus a free farm tour. |
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Students of QP1 or QP2 will have a free tour of Baisheng Village Coffee Estate.
【Q Processing Level 1】
Generalist: A general, three-day seminar for any coffee professional (namely roaster, retailer, barista) that can be taken in consuming countries and involves lectures, group activities and cuppings. To get certified, attendees must pass a multiple-choice exam at the end of the simenar.
【Q Processing Level 2 】
Professional: A seven-day seminar for coffee professionals working regularly with post-harvest processing, willing to deepen their theoretical knowledge about the main processing methods and technology, learn good practices, and have a hands-on experience with a quality control system for post-harvest processing. The seminar takes place at an origin country, during the harvest season, and involves lectures, team-work, hands-on practices of all main methods and cuppings. To get certified, attendees must pass 16 theoretical and practical tests.
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