Q Processing Program is a CQI program for learning coffee post-harvest processing scientifically and practically. Students learn systematically how differences in processing methods affect coffee quality and flavor, and how that knowledge can support quality improvement and differentiation.
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Q Processing Program Course Level 1
An introductory program for systematically learning the fundamentals of coffee processing. Q Processing Program Level 1 is a CQI program for learning the basics of coffee post-harvest processing. Students understand the steps from harvested coffee cherries to green coffee and learn the fundamentals of how each process affects quality and flavor. This program is recommended for producers, buyers, roasters, quality control staff, and everyone involved in coffee quality.
- Basic knowledge of post-harvest processing
- History of coffee processing
- Coffee cherry structure and bean characteristics
- Understanding major processing methods (Natural / Washed / Honey Process)
- Basic concepts of fermentation
- Effects of processing methods on quality and cup profile
- Basics of quality control
- Quality risks and basic management methods for each process
Q Processing Program Course Level 2
An advanced practical processing program for quality improvement and differentiation. Q Processing Program Level 2 builds on the fundamentals learned in Level 1 and explores more advanced process design, quality control, and fermentation management. Students learn about fermentation technologies and innovative processing approaches that are gaining attention, acquiring practical knowledge for improving coffee quality and differentiating flavor. Level 2 is a field-training program held at an actual coffee farm. Through hands-on experience with cherry selection, fermentation, drying, and quality control in a real production setting, students gain a deeper and more practical understanding of processing. This advanced program is designed not only for quality evaluation, but also for understanding scientifically why certain flavors emerge and how that knowledge can be applied in the field.
- Advanced understanding of fermentation
- Effects of microorganisms and chemical changes on quality
- Flavor development and process design
- Risk management for each process
- Management methods for stabilizing quality
- Concepts of experimental processing
- Analysis of flavor differences by processing conditions
- Use of data for quality improvement
- Practical processing experience on a farm
- Practical process design for differentiation
What is the Coffee Quality Institute (CQI)?
CQI is an international nonprofit organization working to improve coffee quality and the livelihoods of coffee producers. It connects markets and producers and provides customized solutions to build healthy supply chains and thriving coffee communities. CQI brings together diverse stakeholders to address local challenges.
Recommended For
This program is useful not only for those involved in production, but also for buyers, traders, roasters, baristas, and others who want to understand how processing methods affect quality. A shared language across the supply chain helps deepen quality understanding.
Reference Links
Program overview
https://www.coffeeinstitute.org/education/processing
Course details