Q Arabica Calibration Course

*Please register for this class on The CQI website linked here. Registrations will not be taken via this event posting on PCR’s calendar*

CQI’s Q Coffee System is an internationally recognized program for evaluating cup quality based on a standardized system for Arabica coffee using protocols developed by the SCA. A Q Arabica Grader is a highly trained and calibrated coffee taster who evaluates coffee using SCA cupping standards and protocols.

Certified Q Arabica Graders must calibrate with each other every three years in order to test their abilities to accurately evaluate coffee quality based on their gained experience, knowledge, and standards/protocols learned in Q training. It is mandatory for all Q Graders to participate in calibration if they wish to remain active as a Q Grader in good standing. The calibration consists of three cupping flights, (or tables- 6 samples each) of coffees with distinct attributes. The sessions include one of Washed Milds, one of Naturals and one of either Africa or Asia.  All Q Graders must be in calibration and pass two of the three flights in order to renew their certifications and continue as Certified Q Graders. Upon passing, the Q Grader certification will remain valid for another 36 months, starting from the day of the calibration course.

About the course:

This course will be held on an active farm in Hawai’i. Due to the recent discovery of coffee leaf rust on the islands, all students will be asked to take specific hygienic measures to help mitigate the spread of the fungus. This farm and the area in which it is located is currently rust-free and we hope to keep it that way for as long as possible. All students will receive directions for preventative measures to take when on the property for this course. If you have any questions about these protocols before registering, please reach out to Madeleine for more information.

Additionally, any interested students who live off Hawai’i Island (neighboring islands, US Mainland, international) must follow the current Hawai’i County covid-related travel protocol. As these requirements may change between now and the course date, Pacific Coffee Research will be in touch with any traveling students to ensure they are aware of travel requirements upon registration and will send out any updates as needed. Pacific Coffee Research is not responsible for a student who is unable to follow the required travel measures; refunds will not be issued if a student does not follow these measures and, thereby, is unable to take the course.

In keeping within CDC guidelines surrounding covid-19, this course is limited to 6 students with 1 instructor and 1 to 2 facilitator aids. Students will be required to wear masks at all times, except when tasting exercises and exams are facilitated. Special attention will be given to maintaining a safe environment for this course.

Pacific Coffee Research maintains a sanitary space and always has extra PPE on-site, including medical-grade masks & gloves. Our team will ensure all surfaces are continuously disinfected to ensure the safety of all participants in this course. Registered students will be asked to complete and sign a covid-19 waiver before the course begins. Mahalo for your participation and kōkua

About the Educator:

Our instructor for the course is Tim Heinze. Since 2009, Tim has been working across a wide range of the coffee industry. In addition to being an Arabica instructor, he also teaches the Q Processing Level 1 & 2 courses. He currently serves as the Coffee Education Manager at The Center and is passionate about seeing the coffee industry improve. Feel free to contact him directly at [email protected] with any questions or check out thecenter.coffee!