Within the Q Coffee System is the new robusta program, which was launched in cooperation with the Ugandan Coffee Development Authority (UCDA). Robusta coffee is native to Uganda, and UCDA and CQI hope to improve the quality of robusta as well as train coffee professionals in the standards for Fine Robusta.
A CQI Q Robusta Grader is an individual who is credentialed by the Coffee Quality Institute to grade and score coffees utilizing standards developed by the CQI in partnership with the UCDA. The course for becoming a Q Robusta Grader is an intensive review of the cupping and grading protocols required of a certified R Grader combined with a comprehensive evaluation of an individual’s ability to consistently cup and grade green Robusta coffee. If you wish to become a Licensed Q Robusta Grader, you need to take a full Q Robusta Grader Exam consisting of 22 tests. The course structure is the same as the Q Grader Exam, but with different characteristics and tests. There are no prerequisites, but just as the Q Arabica Exam, we highly recommend you have a strong familiarity with the cupping process, cupping form, and experience with robustas. Upon passing the Q Robusta Grader Exam, the student will receive a professional certification credential that must be renewed every 3 years by attending a Q Grader calibration to make sure the Q Grader is up-to-date.
PROGRAM FEE: USD 1,995
SAMUEL ELI GUREL Samuel is the president of Torch Coffee Company. He has a passion and dream to develop world-class specialty coffee in China. He has worked at origin in Ethiopia, Yemen, Guatemala and China, experimenting applied research in coffee processing, specifically naturals, honeys, focusing on fermentation and embryogenic activity. His passion is that through education, he can help improve quality of coffee and help improve the quality of life for farmers. His passion stems from his childhood, when Samuel lived on an agricultural research station. is passion stems from his childhood, when Samuel lived on an agricultural research station. His father worked for the University of Arkansas Research Station and later turned solely to farming. Samuel is a Q Arabica and Robusta instructor as well as a SCAA lead instructor and SCAE instructor. He loves connecting with people over coffee and is fluent in Spanish and Mandarin. Lately Samuel has been experimenting with improving quality through processing.
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