One of CQI’s crucial contributors is the Q Coffee System. CQI states that “Our Q Coffee System has continued to evolve over the years, as we adapt to challenges facing the industry and find innovative ways to expand our common language for quality.

The Q Coffee System for Arabica has single-handedly changed the way buyers communicate with sellers. It is now integrated into the majority of specialty coffee businesses, where most quality control teams have at least one Q Arabica Grader on staff.

When CQI began work on a Robusta program over five years ago, it was met with criticism ans skepticism from the majority of the industry. However, the international standards have been adopted worldwide and continue to be used to expand fine Robusta into the marketplace, creating both a better tasting cup and higher prices for all involved.”

The Ultimate Coffee Guide talks to CQI Q Director Roukiat Delrue about the importance of the Q Coffee System for the coffee sector.

HOW DOES THE Q SYSTEM BENEFIT THE COFFEE INDUSTRY?
“The Q Coffee System is a very complex and complete system. The system relies on Q graders, trained experts in assessing coffee quality, to objectively assess coded samples of which they have no knowledge of, resulting in either a certification for the coffee—Q Coffee if it meets the requirements, or a Technical Report which can give feedback to coffee producers on how to improve quality. As indicated, the Q Grader Program is only one part of this; many people throughout the coffee chain have taken the exam around the world—from coffee producers, baristas, to enthusiastic consumers.”

HOW DOES ONE PREPARE FOR THE Q GRADER EXAM?
“The first and foremost element is cupping, but not just cupping; cupping while using and fully understanding the Specialty Coffee Association of America (SCAA) Cupping Form. There are also sensory, aromatic, acid and roast level exams, so there are also lots of possible preparations.”

WHAT IS THE DIFFERENCE BETWEEN Q ARABICA AND Q ROBUSTA GRADERS?
“The main difference is their focus. As the name indicates, Q Arabica focuses on Arabica coffees and Q Robusta on Robusta. It will all depend on where the candidate lives and what his area of work or production or market is. Anyone can benefit from wither. In terms of coffee professionals, they can absolutely benefit from taking both, to better understand the whole supply chain, and not just one part of it.”

WHAT IS THE ROLE OF THE IN-COUNTRY PARTNER (ICP) IN FACILITATING Q GRADING?
“The role of the ICP is to be the entity that assures that the coffee evaluation is neutral ad objective. They will code the samples and they will call three different Q Graders, which have no ownership or interest in the coffee. Everyone will perform the evaluation without knowing anything about the coffee. The ICP, along with CQI, will review the evaluations and enter them into the system.”

WHAT IS THE IMPORTANCE OF CQI’S NEW PROGRAM, Q PROCESSING, FOR THE COFFEE SECTOR?
“Q Processing is a truly great program to tie the cupping and quality evaluation portion to the actual processing that may have impacted it.

It comes in different levels: the first one is a two-day course and can be taught in consuming countries. It’s a great opportunity to expand the knowledge of coffee buyers!

The second one is a professional level and can only be taught in coffee producing countries. It is a very hands-on course, along with deep knowledge of all aspects of processing.”

The full Q Course is a six-day comprehensive in-depth course with three days to calibrate and practice skills, and three days to successfully pass 20 exams, of which some can be retaken during that same course.

AIMING FOR QUALITY
As more Filipinos are getting their Q certifications, there is an optimistic outlook o the direction for Philippine quality coffee. The Q Coffee System has proven that it is able to go beyond just training cuppers and certifying coffee. Together with its ICP, PCBI, CQI will continue to positively impact the local coffee scene.

As CQI has stated, ‘The program has lasting and far-reaching impacts for producing countries. Eventually, and regardless of the form it takes, it leads to better tasting coffee.”

For those interested to take the Q Grader Program, CQI offers courses around the world. Check out the website in the Q program section, under Upcoming Courses. 

From Edge Davao published on January 12, 2017

President Duterte will sign within this year an executive order that will establish the Philippine coffee brand due to a growing clamor by industry players and stakeholders.

Atty. Lucky Seigfred Balleque, provincial director of the Department of Trade and Industry for Compostela Valley disclosed this on Wednesday during the Habi at Kape media forum at the Abreeza Mall.

Also guesting in the forum, Chief of Party of Agricultural Cooperative Development International and Volunteers in Overseas Cooperative Assistance (ACDI/VOCA), Thelonious Trimmell said that Philippine coffee was one of the best in the world in terms of quality and one of the largest producers and exporters 1800s and even uplisted in 1950s.

However, he said that in 1990’s to 2000, coffee production was reduced due to price depression in the global market, forcing the local farmers to shift to other crops.

One of the efforts to revitalize the industry is through the Mindanao Productivity in Agriculture Commerce and Trade (MinPACT) project, a project implemented by ACDI/VOCA and funded by the United States Department of Agriculture.

The project aims to increase the income of 10,600 smallholder coffee, cacao, and coconut farmers in Southern, Northern, and Western Mindanao through increased production, productivity, quality, and strengthening the capacity and services of associations, cooperatives and 600 other value chain players.

The MinPACT project also aims to transition the island region from a commercial grade coffee grower to a producer of fine Robusta and specialty Arabica coffees, and help Mindanaoan farmers tap into the global market by increasing their exposure and knowledge to international coffee standards.

Trimmell added, the Coffee Quality Institute and the Philippine Coffee Board Inc. (PCBI), ACDI/VOCA, through the MinPACT project, sponsors beneficiary farmers and value chain partners to study the Q Coffee System, a renowned and internationally–accepted coffee indentification and scoring system that engages the industry at the producer level to identify lots for specialty, at the export/import level by certifying individuals to grade coffees, and at the buyer level to offer a consumer-facing product with the Q mark.

He explains, the system has resulted in greater opportunity for producers to access the premium price in the market and improve their economic viability.

Trimmell said that with their advocacy on educating farmers, buyers and consumers, farmer organizations on specialty coffee, not only the quality of the coffee will improve but also the farmers will have knowledge on proper pricing of their produce to avoid being deceived by buyers who take their lack of information as advantage to buy coffee for a lower price.

Also attending the forum were the four newly-licensed Q graders who underwent the Q Grader Program of MinPact, a comprehensive and rigorous six-day training and exam consist of 20 different intensive courses that test their olfactory and sensory skills and knowledge in coffee cupping and other skills necessary. According to Trimmell, they were the only passers out the 15 participants.

Daniel Byron Pantoja, one of the Q graders said that with the growing awareness of the public to specialty coffee, he sees people getting inspired with the Filipino farmers who now begin to grow quality coffee that could compete to international brands.

GOOD QUALITY. Daniel Byron Pantuja, manager of Coffee for Peace Inc. and a newly licensed quality grader of coffee showed to the members of the media the ingredients he uses and the processes he usually apply in preparing quality coffee. Pantuja graced the regular press conference at the Habi at Kape in Abreeza Mall yesterday. (ALEXANDER D. LOPEZ)

“It’s a domino effect,” he stressed as he said other farmers are now encouraged to grow specialty coffee.

Trimmell also said that coffee shops in the country begin to look for specialty coffee in the local market instead of buying coffee beans from foreign counties, a sign that efforts of the industry players are producing good results.