Q Arabica Combo Training & Exam 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.

People working in the coffee chain will participate in the Q Grader training and testing course. This course consists of two complementary concepts: the first is a 3-day theory and practice of all activities, which is followed up by a 3-day series of exams regarding the material presented. There are 19 different exams taken during the course. The purpose of the exams is to evaluate the cuppers in their overall cupping skills. The course includes various activities to test the cuppers’ skills in evaluating a coffee in a traditional cupping format, olfactory senses, green and roasted coffee grading, acid identification, basic cupping skills evaluations, triangulations, sensory skills tests, and roasted coffee tests.

The Q Arabica Grader Combo Training and Exams six-day course is rigorous and consequently some students find it difficult to pass all exam portions the first time through. The final day will allow participants to retake certain tests as needed in hopes of completing the certification.

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 at [email protected]

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 the meantime, please review this website for all current travel requirements.

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 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 instructor:
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 Director of PNG for Sucafina and is passionate about seeing the coffee industry improve. Feel free to contact him directly at [email protected] with any questions!

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