CQI S.1 Episode 1:Cupping Conversations - Balance (Coffee Quality Institute)

Coffee Quality Institute (CQI) invites you to join coffee experts to get in-depth on a host of topics. Our first series explores tricky aspects of evaluating coffee through the SCA cupping form. In this episode Q Instructors Adi Taroepratjeka and Damon Chen discuss Body with CQI's Kim Ta. Their conversation will be of interest for those preparing for the Q Grading exam, and anyone who wants to know more about how fine and specialty coffee is graded. Grab your own cup and settle in for BODY.

Episode 5: Eddy Nkanagu – Sucafina

In this episode, Eddy talked about the efforts being made to reinvigorate coffee growing in Burundi,  using post-harvest processing techniques to increase productivity. Josh and Eddy chat myths regarding fermentation and discuss the benefits and challenges of managing timing with extended fermentations.

Timestamps:

2:00– Eddy’s Background

3:10 – Transition into Coffee Processing Career

4:25 – Coffee Growing in Burundi

6:00 – Improving Productivity through Education

8:58 – Post-Harvest Processing to Improve Farmer Income

11:28 – Challenges of Fermentation and Managing Processing Methods

15:14 – Testing and Recording

16:58 – Impact of Experimentation at the Market

18:29 – Advice for Producers Interested Experimenting with Fermentation

19:45 – Misconceptions about Fermentation – Communicating about Green Coffee

23:00 – Learning about Fermentation Coming from Another Industry

25:18 – Essential Information for Coffee Processors to Know

26:18 – Processing Management – Balancing Cost and Labor

28:15 – Knowledge Sharing

31:21 – Favorite Coffee Eddy is Producing

32:55 – Wrap-Up

·         Learn more about CQI’s Post-Harvest Processing program: Post-Harvest Processing (coffeeinstitute.org)

·         Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)

·        Interested in knowledge sharing from Sucafina? Visit: The Center

·        Follow Greenco Burundi on Instagram: @greenco_burundi

·        Visit https://www.sucafina.com

·        Lallemand is the sponsor of this season of the CQI podcast.

Episode 4: Lucas Venturim – Fazenda Venturim

In this episode, Lucas shared insights about fermentation, yeast, the specific challenges of robusta and techniques to improve it through processing, about having diverse portfolios of product offerings, about the importance of carefully considering changing markets, and about innovative partnerships with the local community, and about biological inputs.

Timestamps:

1:53 – Lucas’s Background

11:01 – Innovations in Process sing Canephora at Fazenda Venturim

20:56 – Initial Challenges in Fermentation for Robustas

25:18 – Misconceptions about Fermentation

29:57 – Value of Education

36:01 – Collaborating with Bee Holders for Cross-Pollination 

42:19 – Ongoing Innovations at Fazenda Venturim – Biologic Inputs

47:46 – Wrap-Up

·         Learn more about CQI’s Post-Harvest Processing program: Post-Harvest Processing (coffeeinstitute.org)

·         Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)

·         Follow Café Fazenda Venturim on Instagram: @cafefazendaventurim

·         Visit https://fazendaventurim.com.br/

·         Lallemand is the sponsor of this season of the CQI podcast.

CQI te invita a explorar los atributos del formulario de catación de la SCA. Esta vez, el turno es para balance. Nuestros Instructores Q, Marcela Vásquez y Jorge Luis Martínez conversan acerca de sus experiencias e impresiones con el balance. Descubre lo que se esconde detrás de la armonía de los atributos del café.

In this episode, Josh and Felipe chat about experimentation with thorough research and testing, the importance of focusing on processing best-practices, challenging trends and working with local coffee growing communities to share knowledge and improve coffee quality.

Timestamps:

2:10 – Felipe’s Background

3:45 – Innovations in PHP at La Palma y El Tucan

7:56 – Benefits of Experimentation

10:23 – Education that Would Have Been Valuable

11:27 – Recommendations for Experimenting with Fermentations

14:09 – The “pH Clarity Project”

20:12 – Using Processing to Create Sustainable Coffee Communities

23:54 – Advice for Other Producers

25:27- Valuable Experiences with the “Barista Exchange Program”

27:31 – Managing Risk as a Producer

28:42 – Challenging Both the Status Quo and New Trends

30:57 – Wrap-Up

·         Learn more about CQI’s Post-Harvest Processing program: Post-Harvest Processing (coffeeinstitute.org)

·         Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)

·         Follow La Palma y El Tucán on Instagram: @lapalmayeltucan

·         Visit www.lapalmayeltucan.com

·         Lallemand is the sponsor of this season of the CQI podcast. Follow them on LinkedIn @lalcafebylallemand and on Instagram @lalcafebylallemand

Episode 6: Sunalini Menon: Coffeelab India; Tata Coffee; CQI Board of Trustees

The season finale! In this conversation, Director Coffeelab India and CQI Board Member Sunalini Menon of joins us to provide some valuable perspective on coffee quality, processing and innovation from her years of experience working with coffee producers and evaluation quality.

Timestamps:

1:54 – Welcome

2:50 – Sunalini’s History with Processing

8:04– The Evolving State of Coffee Processing

15:04 – Analyzing Variables to Guide Processing Methodology

22:40 – Identifying the Market and Communicating

29:43 – A New Awakening: Correlating Varietal to Cup to Processing to the Market

35:40 – Value of Continuous Education

42:41 – Challenges and Adaptations

49:37 – Sunalini’s Favorite Coffees

52:49 – Wrap-up

• Learn more about CQI’s Post-Harvest Processing program: Post-Harvest Processing (coffeeinstitute.org)

• Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)

• You can contact Sunali at clab@coffeelabindia.com

• Visit https://www.tatacoffee.com/

• Lallemand - selected yeasts and bacteria for coffee processing - is the sponsor of this season of the CQI podcast.

Coffee Quality Institute (CQI) invites you to join coffee experts to get in-depth on a host of topics. Our first series explores tricky aspects of evaluating coffee through the SCA cupping form. In this episode Q Instructors Luz Stella Artajo Medina and Drew Billups discuss Flavor with CQI's Kim Ta. Their conversation will be interesting for those preparing for the Q Grading exam, and anyone who wants to know more about how fine and specialty coffee is graded. Grab your own coffee and settle in for FLAVOR.

Episode 2: Luiz Roberto Saldanha – California Coffee Estates; Capricornio Coffee

In this episode, Luiz discusses the benefits and challenges of growing at low altitude and atypical latitude, about addressing challenges through innovating drying techniques, about promoting quality coffees and challenging paradigms, and about the value of education and mentorship. 

Timestamps:

2:03 – Luiz’s Background

6:00 – Learning from Coffee “Gurus"

10:43 – The Challenges of Growing at Around the Tropic of Capricorn – Necessary Innovations

17:33 – Initial Experimentation

21:53 – Latitude Paradigm

24:45 – Latitude vs Altitude – Misconceptions and Reception

28:26 – Takeaways from the Q Processing Program

34:25 – Common Processing Mistakes 

36:22 – Interactions with the Coffee Producing Community

38:42 – Just Scratching the Surface of Coffee’s Potential with PHP

41:31 – Wrap-Up

·         Learn more about CQI’s Post-Harvest Processing program: Post-Harvest Processing (coffeeinstitute.org)

·         Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)

·         Follow Luiz on Instagram: @luiz.california

·         Follow Capricornio Coffees on Instagram: @capricorniocoffees

·         Learn more about Capricornio Coffees on their website: https://www.capricorniocoffees.com.br/

·         Lallemand is the sponsor of this season of the CQI podcast.

CQI te invita a explorar los atributos del formulario de catación de la SCA. Nuestros Instructores Q, Silvia Gutiérrez, Eduardo Ambrosio y Alfredo Rodríguez conversan con Luz Stella Artajo acerca del significado del sabor. Si te estás preparando para un examen de Q Grading o quieres saber más sobre cafés especiales no te pierdas este capítulo y descubre más sobre la esencia de este invaluable atributo.

Francisco shares his experiences with developing machines to help in post-harvest processing and talks about the role of mechanization. He also talks about common processing mistakes and the value of coffee education.

• Learn more about CQI’s Post-Harvest Processing program: Post-Harvest Processing (coffeeinstitute.org)

• Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)

• Follow Virginia Coffee Roasters on Instagram: @virginiacoffeeroasters

• Visit virginiaroasters.com.br

• Visit csmart.ai

• Lallemand is the sponsor of this season of the CQI podcast.

Timestamps:

2:16 – Francisco’s Background

4:16 – CSmart AI and Color Sorters for Cherries

7:49 – Initial Challenges in Developing New Coffee Processing Tech

11:13 – Color Sorters and Bringing Coffee to Market

12:41 – Myths about Mechanized Processing

14:47 – Green Coffee Classification Equipment

19:50 – Fermentation Data Recording

21:40 – Common Mistakes in Fermentation

23:45 – Assessing Risk in Fermentation

24:48 – Processing Management Issues Holding Producers Back

25:59 – The Value of Education – Key Takeaways

27:43 – Recommendations for Producers Interested in Experimenting

29:45 – Wrap-Up

·        Learn more about CQI’s Post-Harvest Processing program: Post-Harvest Processing

·        Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)

·        Follow Francisco on Instagram: @fmassucci/

·      ·        Learn more about CSmart on their website: https://www.csmart.ai/

·        Lallemand is the sponsor of this season of the CQI podcast.

Coffee Quality Institute (CQI) invites you to join coffee experts to get in-depth on a host of topics. Our first series explores tricky aspects of evaluating coffee through the SCA cupping form. In this episode Q Instructors Polina Vladimirova, Filip Bartalek and Todd Arnette discuss Sweetness with CQI's Kim Ta. Their conversation will be interesting for those preparing for the Q Grading exam, and anyone who wants to know more about how fine and specialty coffee is graded. Grab your own coffee and settle in for SWEETNESS.

Coffee Quality Institute (CQI) invites you to join coffee experts to get in-depth on a host of topics. Our first series explores tricky aspects of evaluating coffee through the SCA cupping form. In this episode Q Instructors Mané Alves and Ildi Revi discuss Balance with CQI's Kim Ta. Their conversation will be interesting for those preparing for the Q Grading exam, and anyone who wants to know more about how fine and specialty coffee is graded. Grab your own coffee and settle in for BALANCE.

This podcast is generously sponsored by Ellen Jordan and Global Grounds, LLC.