Coffee Quality Institute

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

📅 July 3, 2026
📍 United Kingdom
👨‍🏫 Instructor: Andrew Prosser
🗣️ Language: English

🔗 Learn more and register here: https://database.coffeeinstitute.org/course/8053

Join us at World of Coffee Brussels! 🇧🇪 Make sure to stop by our Booth #7655, we look forward to connecting with you

📍 Booth #7655
📌 Brussels Expo Convention Center
📅 June 25–27

See you in Brussels!

Earlier this year, we relaunched Coffee Corps and opened new calls for volunteers. Coffee Corps connects experienced coffee professionals with organizations working in coffee communities around the world, supporting peer-to-peer education focused on coffee quality.

We are grateful to everyone who expressed interest and submitted an application. We are excited to have already begun welcoming volunteers and we look forward to sharing additional opportunities soon.

Interested in contributing your expertise through Coffee Corps? Learn more and apply here: https://www.coffeeinstitute.org/support/volunteer

Learning comes to life during harvest season.🌱 Our CQI Processing Good Practices class was recently held in Sumatra, Indonesia led by CQI Assistant Instructor James JongHo Woo.

After completing the CQI Processing Generalist certification in Korea, participants traveled to origin to take their learning from the classroom to the farm. The course focused on coffee harvesting, pulping, drying, hulling, and defect sorting.

The CQI Processing Good Practices course is a practical, engaging, field-based class that consists of flexible lessons designed to help processors develop practical skills and problem-solving strategies to improve coffee post-harvest processing. Held at a mill or washing station during harvest, the curriculum covers fundamental practices and topics that can be tailored to local needs and challenges, making it highly relevant to producers and processors alike.

💡Interested in joining a future session? Visit our database to see upcoming dates: https://database.coffeeinstitute.org/courses/upcoming

Tomorrow! Last day to register: https://www.eventbrite.com/e/1990663052778?aff=oddtdtcreator

You’re invited to join our upcoming free CQI Online Talk: Old Crop Flavor Modulation Through Roasting: Causes, Effects & Practical Tips

📅 June 2, 2026
⏰ 10:00 AM Eastern Time
💻 Online
🌐 Language: English

Led by Andrea Onelli, this session will explore how roasting can influence and modulate the sensory profile of old crop coffees.

Participants will gain practical insights into the causes and effects of flavor changes over time, along with roasting strategies and practical tips to help bring out the best possible cup quality.

🔗 Register here: https://www.eventbrite.com/e/1990663052778?aff=oddtdtcreator

You’re invited to join our upcoming free CQI Online Talk: Old Crop Flavor Modulation Through Roasting: Causes, Effects & Practical Tips

📅 June 2, 2026
⏰ 10:00 AM Eastern Time
💻 Online
🌐 Language: English

Led by Andrea Onelli, this session will explore how roasting can influence and modulate the sensory profile of old crop coffees.

Participants will gain practical insights into the causes and effects of flavor changes over time, along with roasting strategies and practical tips to help bring out the best possible cup quality.

🔗 Register here: https://www.eventbrite.com/e/1990663052778?aff=oddtdtcreator

June is almost here, and mid-year is the perfect time to invest in post-harvest processing education and start the second half of the year with new skills. 💫 We’re offering 12 classes and courses this month, including many online options.

🔔 Visit our database to view the full list of upcoming courses: https://database.coffeeinstitute.org/dashboard

Join us tomorrow, May 28, 2026, for the final session of the African Fine Coffees Association (AFCA) Sustainability Webinar Series.

🌱 Beyond the Cup: Rethinking Sustainability in Coffee Processing�
⏰ 3:00–4:30 PM EAT�
💻 Online

Panelists:

- Yimara Martínez: Senior Manager of the Post-Harvest Processing Program, CQI

- Phyllis Johnson: President, BD Imports

- Mr. Kennedy Keya: Director of Trade & Operations C Dorman SEZ Ltd

- Nico Herr: Chief Operations Officer, Mountain Harvest

- Ranya Umer: Chief Executive Officer & Founder, Aromax Trading Plc

The session will explore sustainability in coffee processing, including post-harvest practices, wastewater management, traceability, and energy consumption in African coffee production.

📣 The webinar is free to attend.�
🔗 Register: https://bit.ly/4wL5Qsw

Join us on June 1, 2026 for our Continuing Education Seminar focused on one of the most important foundations of coffee quality and productivity: Soil Fertility and Coffee Crop Nutrition.

Led by Dr. Alveiro Salamanca Jiménez, MS, PhD, this live seminar will explore the key soil factors that influence coffee nutrition and how this knowledge can be integrated into production systems to obtain betteryields and improve cup quality.

📚 Title: Soil Fertility and Coffee Crop Nutrition
�👨‍🏫 Presenter: Alveiro Salamanca Jiménez
📅 Date: June 1, 2026�
⏰ Time: 7:00 – 9:00 AM PDT�
💻 Format: Live online attendance only�
💲 Cost: $50 USD

This seminar is offered as an opportunity for CQI Processing Professionals seeking renewal credits, and is also open to anyone interested in expanding their knowledge of coffee production and quality.

🔗 Enroll Here: https://database.coffeeinstitute.org/course/8082

We successfully completed our CQI Arabica Processing Professional Course in Indonesia last week; an intensive, week-long program focused on post-harvest processing knowledge and practices. 🇮🇩

The course served as an opportunity to pilot the new curriculum while bringing together coffee producers from across Indonesia. Participants represented different regions of the country and will now take the practical experience and knowledge gained throughout the course back to their own work and communities. They were supported by a grant from the CQI Global Coffee Fund.

Throughout the week, participants deepened their understanding of major processing methods, quality control systems, and the relationship between processing and flavor development through lectures, team activities, applied lessons, and cuppings. 📚✨

This pilot period is also being implemented in other coffee-producing regions to support further evaluation as we continue updating this important curriculum.