Episodi
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Welcome to one of several conversations between CQI educators and working Q Graders from around the world. These talks are held in conjunction with the 20th anniversary of the Q.
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Episode 6: Sunalini Menon: Coffeelab India; Tata Coffee; CQI Board of Trustees
The season finale! In this conversation, Director Coffeelab India and CQI Board Member Sunalini Menon of joins us to provide some valuable perspective on coffee quality, processing and innovation from her years of experience working with coffee producers and evaluation quality.
Timestamps:
1:54 – Welcome
2:50 – Sunalini’s History with Processing
8:04– The Evolving State of Coffee Processing
15:04 – Analyzing Variables to Guide Processing Methodology
22:40 – Identifying the Market and Communicating
29:43 – A New Awakening: Correlating Varietal to Cup to Processing to the Market
35:40 – Value of Continuous Education
42:41 – Challenges and Adaptations
49:37 – Sunalini’s Favorite Coffees
52:49 – Wrap-up
• Learn more about CQI’s Post-Harvest Processing program: Post-Harvest Processing (coffeeinstitute.org)
• Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)
• You can contact Sunali at [email protected]
• Visit https://www.tatacoffee.com/
• Lallemand - selected yeasts and bacteria for coffee processing - is the sponsor of this season of the CQI podcast.
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Episodi mancanti?
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Episode 5: Eddy Nkanagu – Sucafina
In this episode, Eddy talked about the efforts being made toreinvigorate coffee growing in Burundi, using post-harvest processing techniques to increase productivity. Joshand Eddy chat myths regarding fermentation and discuss the benefits andchallenges of managing timing with extended fermentations.
Timestamps:
2:00– Eddy’s Background
3:10 – Transition into CoffeeProcessing Career
4:25 – Coffee Growing in Burundi
6:00 – Improving Productivity throughEducation
8:58 – Post-Harvest Processing toImprove Farmer Income
11:28 – Challenges of Fermentation andManaging Processing Methods
15:14 – Testing and Recording
16:58 – Impact of Experimentation atthe Market
18:29 – Advice for ProducersInterested Experimenting with Fermentation
19:45 – Misconceptions aboutFermentation – Communicating about Green Coffee
23:00 – Learning about FermentationComing from Another Industry
25:18 – Essential Information forCoffee Processors to Know
26:18 – Processing Management –Balancing Cost and Labor
28:15 – Knowledge Sharing
31:21 – Favorite Coffee Eddy isProducing
32:55 – Wrap-Up
· Learn more about CQI’s Post-Harvest Processingprogram: Post-HarvestProcessing (coffeeinstitute.org)
· Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)
· Interested in knowledge sharing from Sucafina? Visit: The Center
· Follow Greenco Burundi on Instagram: @greenco_burundi
· Visit https://www.sucafina.com
· Lallemand is the sponsor of this season of the CQI podcast.
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Episode 4: LucasVenturim – Fazenda Venturim
In this episode, Lucas shared insights about fermentation, yeast,the specific challenges of robusta and techniques to improve it through processing, about having diverse portfolios of product offerings, about the importance of carefully considering changing markets, and about innovative partnerships with the local community, and about biological inputs.
Timestamps:
1:53 – Lucas’s Background
11:01 – Innovations in Process singCanephora at Fazenda Venturim
20:56 – Initial Challenges inFermentation for Robustas
25:18 – Misconceptions aboutFermentation
29:57 – Value of Education
36:01 – Collaborating with Bee Holdersfor Cross-Pollination
42:19 – Ongoing Innovations at FazendaVenturim – Biologic Inputs
47:46 – Wrap-Up
· Learn more about CQI’s Post-Harvest Processingprogram: Post-HarvestProcessing (coffeeinstitute.org)
· Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)
· Follow Café Fazenda Venturim on Instagram: @cafefazendaventurim
· Visit https://fazendaventurim.com.br/
· Lallemand is thesponsor of this season of the CQI podcast.
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Francisco shares his experiences with developing machines to help in post-harvest processing and talks about the role of mechanization. He also talks about common processing mistakes and the value of coffee education.
• Learn more about CQI’s Post-Harvest Processing program: Post-Harvest Processing (coffeeinstitute.org)
• Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)
• Follow Virginia Coffee Roasters on Instagram: @virginiacoffeeroasters
• Visit virginiaroasters.com.br
• Visit csmart.ai
• Lallemand is the sponsor of this season of the CQI podcast.
Timestamps:
2:16 – Francisco’s Background
4:16 – CSmart AI and Color Sorters for Cherries
7:49 – Initial Challenges in Developing New Coffee Processing Tech
11:13 – Color Sorters and Bringing Coffee to Market
12:41 – Myths about Mechanized Processing
14:47 – Green Coffee Classification Equipment
19:50 – Fermentation Data Recording
21:40 – Common Mistakes in Fermentation
23:45 – Assessing Risk in Fermentation
24:48 – Processing Management Issues Holding Producers Back
25:59 – The Value of Education – Key Takeaways
27:43 – Recommendations for Producers Interested in Experimenting
29:45 – Wrap-Up
· Learn more about CQI’s Post-Harvest Processing program: Post-Harvest Processing
· Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)
· Follow Francisco on Instagram: @fmassucci/
· · Learn more about CSmart on their website: https://www.csmart.ai/
· Lallemand is the sponsor of this season of the CQI podcast.
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Episode 2: LuizRoberto Saldanha – California Coffee Estates; Capricornio Coffee
In this episode, Luiz discusses the benefits and challenges ofgrowing at low altitude and atypical latitude, about addressing challengesthrough innovating drying techniques, about promoting quality coffees andchallenging paradigms, and about the value of education and mentorship.
Timestamps:
2:03 – Luiz’s Background
6:00 – Learning from Coffee“Gurus"
10:43 – The Challenges of Growing atAround the Tropic of Capricorn – Necessary Innovations
17:33 – Initial Experimentation
21:53 – Latitude Paradigm
24:45 – Latitude vs Altitude –Misconceptions and Reception
28:26 – Takeaways from the QProcessing Program
34:25 – Common ProcessingMistakes
36:22 – Interactions with the CoffeeProducing Community
38:42 – Just Scratching the Surface ofCoffee’s Potential with PHP
41:31 – Wrap-Up
· Learn more about CQI’s Post-Harvest Processingprogram: Post-HarvestProcessing (coffeeinstitute.org)
· Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)
· Follow Luiz on Instagram: @luiz.california
· Follow Capricornio Coffees on Instagram: @capricorniocoffees
· Learn more about Capricornio Coffees on theirwebsite: https://www.capricorniocoffees.com.br/
· Lallemand is thesponsor of this season of the CQI podcast.
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In this episode, Josh and Felipe chat about experimentation withthorough research and testing, the importance of focusing on processing best-practices, challenging trends and working with local coffee growingcommunities to share knowledge and improve coffee quality.
Timestamps:
2:10 – Felipe’s Background
3:45 – Innovations in PHP at La Palmay El Tucan
7:56 – Benefits of Experimentation
10:23 – Education that Would Have BeenValuable
11:27 – Recommendations forExperimenting with Fermentations
14:09 – The “pH Clarity Project”
20:12 – Using Processing to CreateSustainable Coffee Communities
23:54 – Advice for Other Producers
25:27- Valuable Experiences with the“Barista Exchange Program”
27:31 – Managing Risk as a Producer
28:42 – Challenging Both the StatusQuo and New Trends
30:57 – Wrap-Up
· Learn more about CQI’s Post-Harvest Processingprogram: Post-HarvestProcessing (coffeeinstitute.org)
· Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)
· Follow LaPalma y El Tucán on Instagram: @lapalmayeltucan
· Visit www.lapalmayeltucan.com
· Lallemand is the sponsor of this season of the CQI podcast. Follow them on LinkedIn @lalcafebylallemandand on Instagram @lalcafebylallemand
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CQI te invita a explorar los atributos del formulario de catación de la SCA. Nuestros Instructores Q, Silvia Gutiérrez, Eduardo Ambrosio y Alfredo Rodríguez conversan con Luz Stella Artajo acerca del significado del sabor. Si te estás preparando para un examen de Q Grading o quieres saber más sobre cafés especiales no te pierdas este capítulo y descubre más sobre la esencia de este invaluable atributo.
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CQI te invita a explorar los atributos del formulario de catación de la SCA. Esta vez, el turno es para balance. Nuestros Instructores Q, Marcela Vásquez y Jorge Luis Martínez conversan acerca de sus experiencias e impresiones con el balance. Descubre lo que se esconde detrás de la armonía de los atributos del café.
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Coffee Quality Institute (CQI) invites you to join coffee experts to get in-depth on a host of topics. Our first series explores tricky aspects of evaluating coffee through the SCA cupping form. In this episode Q Instructors Polina Vladimirova, Filip Bartalek and Todd Arnette discuss Sweetness with CQI's Kim Ta. Their conversation will be interesting for those preparing for the Q Grading exam, and anyone who wants to know more about how fine and specialty coffee is graded. Grab your own coffee and settle in for SWEETNESS.
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Coffee Quality Institute (CQI) invites you to join coffee experts to get in-depth on a host of topics. Our first series explores tricky aspects of evaluating coffee through the SCA cupping form. In this episode Q Instructors Luz Stella Artajo Medina and Drew Billups discuss Flavor with CQI's Kim Ta. Their conversation will be interesting for those preparing for the Q Grading exam, and anyone who wants to know more about how fine and specialty coffee is graded. Grab your own coffee and settle in for FLAVOR.
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Coffee Quality Institute (CQI) invites you to join coffee experts to get in-depth on a host of topics. Our first series explores tricky aspects of evaluating coffee through the SCA cupping form. In this episode Q Instructors Adi Taroepratjeka and Damon Chen discuss Body with CQI's Kim Ta. Their conversation will be of interest for those preparing for the Q Grading exam, and anyone who wants to know more about how fine and specialty coffee is graded. Grab your own cup and settle in for BODY.
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Coffee Quality Institute (CQI) invites you to join coffee experts to get in-depth on a host of topics. Our first series explores tricky aspects of evaluating coffee through the SCA cupping form. In this episode Q Instructors Mané Alves and Ildi Revi discuss Balance with CQI's Kim Ta. Their conversation will be interesting for those preparing for the Q Grading exam, and anyone who wants to know more about how fine and specialty coffee is graded. Grab your own coffee and settle in for BALANCE.
This podcast is generously sponsored by Ellen Jordan and Global Grounds, LLC.
