Theoretical and practical training developed in our laboratory as a result of expertise and continuous research.

This is a course that will allow you to become familiar with the sensory attributes of coffee and acquire guidelines and skills for its identification, acquiring a unique and in-depth knowledge of the raw material.

It lasts three days and is recommended for beginners and experts seeking to acquire knowledge and calibrate themselves in all aspects involved in the quality of coffee.

Theoretical-practical training aimed exclusively at professionals in the coffee sector, who must pass a total of 20 tests to graduate and become an international cupper certified by the CQI (Coffee Quality Institute).

The course is based on the Q System for evaluating coffee. The Q System confirms that the beans used are among the highest quality in the world and have distinguishable characteristics that set them apart from other coffees. It uses mainly cupping complemented by physical analysis to determine the level of quality.

The Q Grader Course lasts six days: three days of practice and three days of exams. It is an advanced course and it is a prerequisite to have previous knowledge or to have taken courses such as Fundamentals of Specialty Coffee Cupping.

Theoretical and practical training for those who are in contact with the roasting process and need to know the aspects and techniques to be taken into account for an optimal roasting process.

For a better development of the course, the student must understand and use the cupping process, since for the evaluation of the results of the roasting process it is essential to have pre-established sensory skills. It is therefore necessary to have taken courses such as Fundamentals of Specialty Coffee Cupping or similar.