Coffee Quality Institute

Home
United States
Aliso Viejo, CA
Coffee Quality Institute

Creating a common language of coffee quality for over two decades.
(2)

09/08/2026

Join our upcoming CQI Arabica Processing Professional Course in Indonesia with Johan Kwe!

Processing Professional is a field-based course where learners deepen their knowledge of key processing methods, learn best practices, and gain hands-on experience with post-harvest quality control. Through lectures, team activities, applied lessons, and cuppings, participants develop practical skills to influence flavor profiles through processing. The course takes place in a producing country during harvest season and requires both theoretical and practical tests for certification.

📅 September 27–October 2, 2026
📍 Simalem Coffee Estate, North Sumatra, Indonesia
👨‍🏫 Instructor: Johan Kwe
🗣️ Language: English

Additional Information:
💰 Price: Contact Victor at +62 877-8853-0953
✈️ Nearest airport: Kualanamu Int Airport (KNO)
🏨 Accommodation: Taman Simalem Resort
🍽️ Meals: Provided by Taman Simalem Resort

🔗 Learn more and register here: https://database.coffeeinstitute.org/course/8142

09/06/2026

Alfredo Padilla, owner of Finca La Güira de Parga in Guatemala, shares his experience becoming a CQI Arabica Processing Professional. 🇬🇹

Through the CQI Arabica Processing Professional Course, Alfredo strengthened his knowledge of post-harvest processing and continues to apply these skills at Finca La Güira de Parga.

In 2026, as CQI celebrates 30 years of advancing coffee quality, we are highlighting professionals like Alfredo who have pursued continued education through CQI’s post-harvest processing courses and put their knowledge into practice.

Their stories highlight the value of professional development and the impact of continued learning on the future of coffee.

09/04/2026

Join our upcoming online CQI Intro to Processing class with MohammadReza Khadem!

In this class, you'll explore the fundamentals of coffee processing, including a brief history of coffee processing, coffee harvesting methods, pre-cleaning practices, and standard post-harvest processing methods.

📅 September 25, 2026
📍 Online
👨‍🏫 Lecturer: MohammadReza KhademAlhosseini!
🗣️ Language: English

🔗 Learn more and register here: https://database.coffeeinstitute.org/course/8207

09/04/2026

Join our upcoming CQI Processing Generalist class with Johan Kwe in Indonesia! Learn about the main processing methods and discover how they influence coffee flavor, chemistry, and overall quality.

📅 September 24, 2026
📍 Indonesia
👨‍🏫 Instructor: Johan Kwe
🗣️ Language: English

🔗 Learn more and register today: https://database.coffeeinstitute.org/course/8141

09/04/2026

Join our upcoming Online CQI Coffee Fermentation: From Microbes to Flavors class with MohammadReza KhademAlhosseini!

In this class, students will understand the fundamentals and science of fermentation, the role of key microbes, fermentation in traditional processing methods, inoculations and other ways to control fermentations, and how microorganisms may be used as tools to craft flavors.

📅 September 18, 2026
📍 Online
👨‍🏫 Lecturer: MohammadReza KhademAlhosseini
🗣️ Language: English

🔗 Learn more and register today: https://database.coffeeinstitute.org/course/8208

09/02/2026

Mechanical demucilation is the removal of mucilage from coffee parchment after pulping, typically using specialized equipment that separates the mucilage through mechanical action.

Unlike fermentation-based mucilage removal, mechanical demucilation allows processors to move more quickly from pulping to washing and drying. Depending on the equipment and process, it can also significantly reduce water use compared with conventional washing systems.

Some potential advantages include:

⚡ Faster processing: Reduces the time between pulping and the next processing stage.

💧 Reduced water use: Depending on the system, substantially less water may be needed than with conventional washing.

🎯 Greater consistency: Properly calibrated equipment can provide more consistent mucilage removal and reduce risks associated with poor fermentation management.

🛠️ No fermentation tanks required: Mucilage can be removed mechanically without relying on microbial fermentation.

👥 Potentially lower labor requirements: Can reduce some labor associated with fermentation, washing, and handling.

Mechanical demucilation isn't simply a faster way to process coffee. It comes with its own considerations, from equipment investment and energy requirements to the impact on fermentation-driven flavor development.

In our next post, we'll look at the trade-offs processors should consider before choosing this approach.

Know a coffee professional who would find this useful? Share this with them! 🔄

09/02/2026

Join our upcoming CQI Processing Generalist class with Luz Stella Artajo in Switzerland! Learn about the main processing methods and discover how they influence coffee flavor, chemistry, and overall quality.

📅 September 16, 2026
📍 Switzerland | NKG
👨‍🏫 Instructor: Luz Stella Artajo
🗣️ Language: English

🔗 Learn more and register here: https://database.coffeeinstitute.org/course/8124

09/02/2026

Join our upcoming CQI Canephora for Arabica Lovers class with Denise Bustamante in Peru!

Discover the world of Canephora through its history, production, sensory characteristics, and specialty coffee potential. Learn how it compares to Arabica and gain a deeper understanding of this exciting coffee species.

📅 September 14, 2026
📍 Peru
👨‍🏫 Lecturer: Denise Bustamante
🗣️ Language: Spanish

🔗 Learn more and register today: https://database.coffeeinstitute.org/course/8192

09/01/2026

We’re heading to World of Coffee Panama 2026! ☕️🇵🇦 Join us October 23–25, 2026, for three days of conversations, connections, and opportunities to engage with coffee professionals around the world.

📍 Visit us at Booth #1179 and take part in several activities we have planned, including our exclusive CQI Insider Networking Event; an opportunity you won’t want to miss. 🌟

Stay tuned for more details. We look forward to seeing you in Panama!

08/31/2026

Join our upcoming CQI Processing Good Practices Class with Denise Bustamante in Peru!

Designed for coffee producers, smallholders, and micro-processors, this 2-day, field-based class focuses on practical skills and problem-solving strategies to improve post-harvest processing and coffee quality.

From fruit reception to the dry mill, participants will explore fundamental processing practices that can that can help preserve and improve coffee quality. It’s a practical and engaging class, directly relevant to producers’ needs.

📅 September 15, 2026
📍 Peru
👨‍🏫 Lecturer: Denise Bustamante
🗣️ Language: Spanish

🔗 For more information and registration details, visit: https://database.coffeeinstitute.org/course/8193

Address

26895 Aliso Creek Road
Aliso Viejo, CA
92656

Telephone

+15626244190

Website

http://www.coffeeinstitute.org/

Alerts

Be the first to know and let us send you an email when Coffee Quality Institute posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your school to be the top-listed School/college in Aliso Viejo?