Academy Of Coffee Excellence Nepal

09/03/2026

🇳🇵🌱 Coming to Gorkha, Nepal

CQI Post-Harvest Processing Training

Great coffee does not begin in the roastery.
It begins at the farm.

This March, we return to Nepal to host a CQI Post-Harvest Processing program in Gorkha, beginning with the foundational course:

Intro to Post-Harvest Processing

Before talking about fermentation, yeast inoculation, or advanced processing techniques, it is essential to first understand the fundamentals of coffee processing.

This introductory class explores:

• Coffee fruit anatomy and maturity
• Traditional processing methods
• Natural, Honey, Washed, Demucilaged, and Wet-Hulled processing
• Quality control points from cherry to green coffee
• How post-harvest decisions influence cup profile and market value

Because every processing choice made at origin will shape the final cup.

🌍 Learning From Multiple Coffee Origins

The training will be led by Natt Muangsiri, bringing experience from both producing and consuming countries.

Natt Muangsiri
• SCA AST (Authorized SCA Trainer)
• SCA Q Instructor
• CQI Lecturer
• Q Processing Professional – Arabica & Robusta

Through this program, participants will gain insights into processing perspectives from different coffee regions.

From Colombia, known for its expertise in coffee farming and processing, to ASEAN coffee origins such as Thailand, Laos, Vietnam, Malaysia, Philippine, and Myanmar.

Even within Thailand, the contrast between northern and southern coffee processing environments offers valuable lessons in how climate, culture, and resources influence post-harvest decisions.

Each processing method has its own purpose.

But it all begins with understanding the fundamentals of the coffee fruit and the processing journey from cherry to green.

🌱 CQI Post-Harvest Processing Program

📍 Gorkha, Nepal
🗓 21–26 March 2026

Participants will complete four CQI courses:

• Intro to Post-Harvest Processing
• PHP Good Practices
• Coffee Fermentation: From Microbes to Flavors
• Yeast Inoculation in the Field

Conducted fully in English, open to participants from Nepal, India, and across South Asia.

🙏 With appreciation to our partners and hosts

Nepal Coffee Producers Association (NCPA)
Eco Friendly Agro Organic Concept – Farm host
Coffee O’ Clock Pvt Ltd – Training coordination partner

Together, we continue building stronger skills and brighter futures for Nepali coffee.

📩 Registration & Information
coffeenepal.org.np

Local coordinator
Kushal Man Shrestha (Lexc)
📞 +977-9860144692

27/02/2026

24/02/2026

🇳🇵🔥 SCA Roasting Skills Intermediate · Day 3 · Kathmandu

This was not about roasting to match a number.

This was about roasting with intention.

By Day 3, students had already tasted multiple profiles from Day 1 and Day 2.
They understood how roast level, speed, airflow, and energy balance affect sweetness, body, and acidity.

Now came the real challenge.
🎯 Roast With a Purpose

Each student defined their own target:

• Sweeter profile
• More body and structure
• Brighter acidity
• Cleaner finish

Then design the roast to achieve it.

The challenge was not simply to roast to the same color.

It was to roast to a dedicated designated color and profile they intentionally planned, and execute it consistently.

This makes the exercise far more valuable than simply matching an exam color.

🧠 Breaking the “Safe Rules”
Many traditional drum roasting guidelines say:

Turning point at 1:30
Yellow at 5:00
First crack at 8:00

These are safe references.
They work.

But roasting is not limited to one safe pattern.

On Day 3, students explored outside those boundaries — while still understanding energy control and roast development logic.

After tasting the results, they discovered:

• Some slower approaches created deeper sweetness
• Some earlier momentum shifts enhanced brightness
• Some airflow variations improved clarity

The limitations were not rules.
They were references.

Understanding that difference changes everything.

👤 Individual Focus
This class took more time... till night!

Because each student had a different goal.
Different preference.
Different target market.

We focused on each individual plan.

They roasted.
They evaluated.
They adjusted.
They repeated.

By the end of Day 3, students were no longer roasting to pass an exam.

They were roasting with flexibility, control, and purpose.

And that is the real result of this program.

📅 Upcoming Nepal Programs – March 2026

☕ SCA Brewing Intermediate & Professional
📍 Chitwan | 10–14 March

🎓 SCA Q Grader
📍 Chitwan | 15–20 March

🌱 CQI Post-Harvest Processing (Farm-Based)
📍 Gorkha | 21–26 March

🌏 Conducted fully in English.
Open to Nepal, India, and South Asia participants.

Seats are limited.

📩 Registration & Details
coffeenepal.org.np
coffeeoclocknepal.com

23/02/2026

🇳🇵 SCA Roasting Skills Intermediate · Day 2 · Kathmandu 🔥☕

☕ Evaluating What We Roasted

Day 2 was dedicated to cupping and evaluating all the profiles roasted on Day 1.
After allowing proper degassing time, students tasted each batch side by side to understand how different roasting decisions translated into the cup.

📊 From Technique to Flavor Outcome
Students compared light, medium, and darker development stages, as well as fast versus slow roasts.

The discussion focused on how roasting choices influence results.
If the goal is more sweetness, there are techniques to reach that.
If the goal is brighter acidity, there are ways to approach that as well.

There is no single “right” roast level.
What matters is understanding how to achieve the desired result and repeat it consistently for customers and market preference.

🔴 Reducing Bias in Sensory Evaluation
To remove visual bias, we conducted evaluation inside a red lighted room.
Under red lighting, coffee color differences become minimized.
This allows students to focus purely on aroma, structure, acidity, sweetness, and balance without being influenced by appearance.

🧠 Strong Sensory Foundation
These students had already completed SCA Sensory Intermediate and SCA CVA training.
Their sensory calibration was aligned and consistent, which made roasting evaluation more precise and effective.

When sensory is strong, roasting decisions become clearer.

🔥 Day 2 connected machine control with sensory feedback, closing the loop between roasting and tasting.

🙏🇳🇵 Thank you Nepal Coffee Producers Association & HAMRO COFFEE
for supporting serious roasting and sensory education in Nepal.

🚀 Upcoming Programs · Nepal · March 2026

10–11 Mar SCA Brewing Intermediate · Chitwan
12–14 Mar SCA Brewing Professional · Chitwan
15–20 Mar SCA Q Grader · Chitwan
21–26 Mar CQI Post Harvest Processing · Farm Based

📍 Venue for Chitwan Sessions
Coffee O’ Clock Barista Training Center
KL Mall 2F, Lions Chowk, Narayangadh, Chitwan

📩 Registration and Details
coffeenepal.org.np
coffeeoclocknepal.com

23/02/2026

27/01/2026

ADMISSION OPEN – ADVANCE BARISTA COURSE ☕

Ready to upgrade your barista skills?
Join our 30 Days Advance Barista Course and master coffee from bean to cup.

✔️ Coffee history & production knowledge
✔️ Advanced brewing & latte art
✔️ Sensory analysis & cupping
✔️ Professional certification

📅 Start Date: 10th of February 2026
⏰ Class Time: 10am–12pm | 1pm–3pm
💰 Fee: Rs. 25,000
Contact for enrollment:
+977 01 4986270 |9813534334| 9841254271

👉 Enroll today and grow your coffee career!

27/01/2026

Want to start your career as a barista?
Our 21 Days Basic Barista Course is perfect for beginners!
✔️ Coffee basics & beverage preparation
✔️ Latte art & specialty brewing
✔️ Customer service training
✔️ Assessment & certification
📅 Start Date: 10th of February 2026
⏰ Class Time: 7am–9am | 4pm–6pm
💰 Fee: Rs. 20,000
📞 Contact for enrollment:
+977 01 4986270 | 9813534334|9841254271
Limited seats. Join now!

05/01/2026

31/12/2025

🇳🇵 SCA Sensory Skills Intermediate · Day 3 · Final Exam · Kathmandu ☕👃🎓

🎓 Final Exam and Graduation Day
Day 3 marked the final step of our SCA Sensory Skills Intermediate training.
A day of focus, discipline, and confidence.

🔴 Serious evaluation in a red room environment
The exam was conducted with care and structure, including the use of a red room to reduce bias and ensure fair sensory evaluation.
This allowed students to rely purely on their senses, training, and calibration.

🤎🙌 Everyone showed strong preparation and commitment.
From basic taste and aroma, to triangulation and structured sensory evaluation, the progress over the past days was clear.

👏 Excellent work by every participant
This final exam was not about pressure, but about confirming understanding and readiness.
Everyone did an excellent job, and it was a pleasure to witness this group grow together.

🎯 A clear pathway forward
This training is an important step on the pathway to Q Grader, building the sensory foundation needed for more advanced evaluation and panel work.

🙏🇳🇵 Congratulations to all graduates
and a sincere thank you to Nepal Coffee Producers Association and HAMRO COFFEE
for the continued support in strengthening Nepal’s specialty coffee community.

🚀 What’s next in Nepal
📅 March 1 - 15, 2026

Be ready again.

🌱 Farm processing training with CQI
☕ SCA training in Chitwan
🎯 And coming up 🎯The first Nepal Q Grader +Plus Training

📩 Don’t miss it
Follow us, DM us, or subscribe via our website for updates and registration details.

🇳🇵☕ Learning together. Growing together. Moving forward together.