By Coffee Quality Institute
The podcast currently has 14 episodes available.
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.
Episode 5: Eddy Nkanagu – Sucafina
In this episode, Eddy talked about the efforts being made to
Timestamps:
2:00– Eddy’s Background
3:10 – Transition into Coffee
4:25 – Coffee Growing in Burundi
6:00 – Improving Productivity through
8:58 – Post-Harvest Processing to
11:28 – Challenges of Fermentation and
15:14 – Testing and Recording
16:58 – Impact of Experimentation at
18:29 – Advice for Producers
19:45 – Misconceptions about
23:00 – Learning about Fermentation
25:18 – Essential Information for
26:18 – Processing Management –
28:15 – Knowledge Sharing
31:21 – Favorite Coffee Eddy is
32:55 – Wrap-Up
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· 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.
Episode 4: Lucas
In this episode, Lucas shared insights about fermentation, yeast,
Timestamps:
1:53 – Lucas’s Background
11:01 – Innovations in Process sing
20:56 – Initial Challenges in
25:18 – Misconceptions about
29:57 – Value of Education
36:01 – Collaborating with Bee Holders
42:19 – Ongoing Innovations at Fazenda
47:46 – Wrap-Up
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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.
Episode 2: Luiz
In this episode, Luiz discusses the benefits and challenges of
Timestamps:
2:03 – Luiz’s Background
6:00 – Learning from Coffee
10:43 – The Challenges of Growing at
17:33 – Initial Experimentation
21:53 – Latitude Paradigm
24:45 – Latitude vs Altitude –
28:26 – Takeaways from the Q
34:25 – Common Processing
36:22 – Interactions with the Coffee
38:42 – Just Scratching the Surface of
41:31 – Wrap-Up
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In this episode, Josh and Felipe chat about experimentation with
Timestamps:
2:10 – Felipe’s Background
3:45 – Innovations in PHP at La Palma
7:56 – Benefits of Experimentation
10:23 – Education that Would Have Been
11:27 – Recommendations for
14:09 – The “pH Clarity Project”
20:12 – Using Processing to Create
23:54 – Advice for Other Producers
25:27- Valuable Experiences with the
27:31 – Managing Risk as a Producer
28:42 – Challenging Both the Status
30:57 – Wrap-Up
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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.
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.
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.
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.
The podcast currently has 14 episodes available.