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.

A theoretical and practical training program designed for coffee professionals seeking to obtain the Q Grader license, internationally recognized as the global standard of excellence in coffee quality evaluation.
The course prepares participants to demonstrate their competence in sensory analysis and green coffee evaluation, in accordance with the Coffee Value Assessment (CVA) Protocol.

Professionals who successfully complete all evaluations will obtain the Q Grader license, certified by the Specialty Coffee Association (SCA), a respected accreditation recognized across the entire coffee value chain.

The course has a duration of six days, including theoretical instruction, practical exercises, and exams.
It is intended for coffee professionals with previous cupping experience. Completing courses such as Specialty Coffee Cupping Fundamentals or similar, or having regular practice in professional cupping, is strongly recommended.

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.