Coffee culture has become increasingly specialized over the years due to globalization and the technological influence that society demands today. In the past, it was difficult to obtain internationally recognized certification, because culturally, we knew that our coffee was good, that it met high standards of quality. But little by little, these standards became standards we couldn't fall below, creating a more technologically advanced level of production with better results.
What is the coffee process?
It is a great question that we try to answer in an academic way, taking into account that most people, being at home enjoying their coffee in the mornings, probably will not ask it, and the answer is basic, there is a coffee farm, a coffee picker, which is then processed to reach the cup that you are tasting and that is when we begin to evaluate that term of processing because Not all coffee is the same, not all have the same waiting times, roasting times, less drying or washing times, We would have to delve deeper into that farm, into those beautiful landscapes, and into the great work of the harvester to further evaluate why certification is needed or how quality levels are verified to compete globally and carry a seal of approval in aroma, body, and flavor, making the difference in obtaining a fair price for the producer, taking the coffee to the limits of its specialties.
What is Q Processing Certification?
As its name suggests, it is a program that certifies professional skills in post-harvest coffee processing, from harvesting to the end of drying, integrated into three levels: Generalist, Professional and Expert. The objective is to learn, understand and practice all the theoretical foundations in current processing media along with their technologies, in order to apply good systems for ensuring high quality, enhancing, for the consumer in the coffee value chain, understanding the language, biological principles, complexities and challenges of coffee production.
Level 1 Generalist is a course aimed at coffee professionals without direct experience or involvement in processing, such as baristas and roasters. It can be taken in a cupping lab and focuses on providing an overview of all the different methods and their processes through cupping sessions, specifying their flavors, textures, and aromas, and dispelling common and common industry myths. A theoretical exam must be passed to receive the certificate at the end.
Level 2, called Professional, is more intensive and is aimed at coffee professionals with a direct relationship with the processes and who wish to study, learn, and expand their knowledge through theoretical and practical development. This includes, as in the previous coffee cupping, the different methods and processes, related theories, and processing practices, with a greater focus on processing technologies and quality control. To pass, participants must pass a series of evaluative exams based on the theory presented and its practical implementation.
Level 3 Expert requires passing Level 2 to enroll in a more in-depth study. This involves completing three phases: a bibliographical study of processing, participation in a harvest in a coffee-producing region, and the implementation of a processing project during a harvest. Like the other levels, this program also includes theoretical and practical content and tasting of the different methods and processes, focusing on the factors and mechanisms by which these processes have a high impact on flavor. This program explores concepts of seed physiology, microbiology, drying dynamics, and flavor chemistry. This program provides a broad foundation for students to develop processing experiments up to the coffee cup and evaluate their impact. This level analyzes current topics to define the appropriate project for the student to carry out during the harvest. Students will then submit coffee samples for verification of compliance with the project's objectives.
In conclusion β¦
This is how, through this certification, the impact of coffee in the world is becoming more professional and expanding even further, respecting quality standards, But with a vision of continuing to train those involved in the process, not only those directly involved in the processes but also the coffee grower or barista themselves, thus ensuring an integrated relationship at every stage of the coffee process. This Q Processing certification is international in nature, in a world where coffee has reached so many corners and captivated so many people around it that it is one of the most consumed beverages in the world.