CQI - Q Processing Level 2: Professional

The Q Processing program links processing to flavor and quality in the cup, while teaching the skills to deliberately influence these factors.

Q Processing Level 2 Professional is a field-based, hands-on course that will run for six days during harvest season at our producing partner’s farm. The Q Processing Level 2 Professional certificate will be granted to students that pass the culminating tests.

Beginners will learn post-harvest processing theory from lectures that accompany the learn-by-doing activities. For certified Q Processing Level 1 Generalists, the lectures will further enhance their foundational knowledge.

Everyone will participate in the interactive team activities, applied lessons, and cuppings, to develop the necessary skill set to facilitate all phases of processing effectively and achieve the flavor profiles they set out to exhibit in the cup.

Emphasis will be on configuring and implementing combinations of fermentation and drying parameters suitable for the available cherries and the conditions on-site.

Being a well-designed and well-executed program, it empowers all passionate coffee people to hone their technical coffee skills alongside transferable competencies, like cognitive skills including creativity, critical thinking, and problem-solving, as well as social skills, like collaboration and communication.

This course is for all passionate coffee people interested in a collaborative and immersive learning experience at origin to understand and experience how post-harvest processing influences flavor profiles, enhances quality, and ultimately improves the value of coffee.

Beginners will learn the theory from lectures that accompany the practical aspects of the course. For certified Generalists, lectures and hands-on processing activities will further enhance their foundational knowledge.

This 6-day course will be held in Gatta Washing Station, Daye Bensa Coffee Farm in Ethiopia.

Highlights:

1. Actors & Operations from Cherry to Cup
- Coffee Value Chain
- Coffee Operations Chain
2. Processing Methods according to Coffee Fruit Anatomy
3. Hands-on Unit Operation
- Raw Material
- Pulping
- Fermentation
- Washing & Demucilation
- Drying
4. Processing Defects, Storage, & Dry-Milling
5. Integrated Quality Control
6. Challenges & the Future of Processing

CQI - Q Processing Level 2: Professional

CLASS STARTS AT: 09:00AM
CLASS ENDS AT: 05:00PM

Date
Location

We accept all major debit and credit cards. All of our transactions are handled on a secure server using bank-grade encryption. Payments can be handled through trusted third parties like Stripe, Apple Pay, and Tabby.

Students who wish to pay cash upon date of class or pay with Tabby, feel free to e-mail us at hello@archerscoffee.com with your full name, company, desired class, and contact number. OR you can call 065316869 so we can assist you and reserve you a slot.

1. If you cancel your booking more than 12 weeks before the course starts, you will get a full refund.

2. If you cancel your booking more than 6 weeks before the course starts, you will get 70% of your booking refunded. The remaining 30% off your payment will be deducted as administration charges.

3. If you cancel your booking less than 6 weeks before the course starts, you will not get a refund. However, you can use 70% of the initial payment as partial payment to avail of our next scheduled course. The remaining 30% off your payment will be deducted as administration charges.

4. If in rare circumstances Archers Coffee Academy needs to cancel a course, you will get a full refund. Refunds will be made in approximately one month.

5. Paying this fee does not guarantee that you will pass any of the exams scheduled in the course/s.

6. By proceeding with your payment, you agree to these terms and conditions.

If you have additional inquiries about the course or wish to request for the study materials of your class, feel free to e-mail our Head of Education and In-house Instructor, Dave Peralta. And we'll get back to you as soon as possible.

CLICK HERE TO SEND AN E-MAIL.