CQI S.1 Episode 1:Cupping Conversations - Balance

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 [email protected] • Visit https://www.tatacoffee.com/ • Lallemand - selected yeasts and bacteria for coffee processing - is the sponsor of this season of the CQI podcast.

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.

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.

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.

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

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.

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.

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 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.