In this course, the history of the species and the Robusta market are used to create context for the current state of Robusta and its potential as a speciality coffee. Topics covered span from genetics to cup quality. Throughout the class, relevant comparisons to Arabica are made, including market statistics, farming and production practices, as well as cup quality. The goal of this class is to introduce Robusta coffee to a wide breadth of coffee professionals and for them to discover the potential of Fine Robusta on the marketplace.
This course is for coffee professionals who have experience with Arabica coffee but not Robusta. It is for anyone recognizing a need to fill a knowledge gap to understand the main characteristics and market for Robusta, what differentiates its quality and any other valuable differences from Arabica.
The class will be followed by a tasting to compare the different flavours, characteristics and profiles found in ‘Fine’ and ‘Commercial’ Robustas. We will also make sure to have nice fresh coffee (of either species!) and some snacks available during the course.
Distinguished Instructor Ph.D Food Science Master in Coffee Economics & Science Food Engineer Coffee Consultant & Researcher Q Grader Instructor & Q Processing Instructor Coffee Quality Lab Designer & Inspector Professional Record: Dr. Luz Stella Artajo Medina holds a Bachelor's degree in Food Engineering from Universidad de Caldas, Manizales - Colombia and a Ph.D in Food Technology from Universitat de Lleida, Lleida - Spain. She also holds a Master in Coffee Economic and Science from Università degli studi di Trieste, Trieste – Italy and a Master in International Business Management from Universidad de Barcelona. She started her professional activities in laboratories dedicated to olive oil analysis in the area of Research & Development and Quality Control. Then, she joined the coffee world in 2007 as the auditor of the Cup of Excellence in Colombia (COE), one of the most prestigious coffee competitions in the world. She has been working with the Coffee Quality Institute (CQI) for years, as a Regional Coordinator in South America, and currently as a Consultant for different projects. Dr. Artajo is a Q Instructor since 2014 (CQI & SCA), and is part of the first cohort of the Q Processing Expert Level, as well as a Authorized SCA Trainer (SCA). She has been training international cuppers and working in processing projects mainly in Colombia for the last five years, and in different countries such as Peru, Brazil, Bolivia, Argentina, México, Nicaragua, United States, Spain, France, Italy, Greece, Belgium, Switzerland, The Netherlands, Slovakia, Myanmar, Philippines, China, Malaysia, Burundi and Ethiopia. Her expertise is being appreciated in the field of processing specialty coffees as well, working closely with farmers in origin.
Check our available dates and book your spot today!
Please note that, when signing up for this course, it is also required to enrol on the Coffee Quality Institute® website, using the following links:
Monday 14th July FULL DAY
In this course, the history of the species and the Robusta market are used to create context for the current state of Robusta and its potential as a speciality coffee. Topics covered span from genetics to cup quality. Throughout the class, relevant comparisons to Arabica are made, including market statistics, farming and production practices, as well as cup quality. The goal of this class is to introduce Robusta coffee to a wide breadth of coffee professionals and for them to discover the potential of Fine Robusta on the marketplace.
This course is for coffee professionals who have experience with Arabica coffee but not Robusta. It is for anyone recognizing a need to fill a knowledge gap to understand the main characteristics and market for Robusta, what differentiates its quality and any other valuable differences from Arabica.
The class will be followed by a tasting to compare the different flavours, characteristics and profiles found in ‘Fine’ and ‘Commercial’ Robustas. We will also make sure to have nice fresh coffee (of either species!) and some snacks available during the course.
Distinguished Instructor Ph.D Food Science Master in Coffee Economics & Science Food Engineer Coffee Consultant & Researcher Q Grader Instructor & Q Processing Instructor Coffee Quality Lab Designer & Inspector Professional Record: Dr. Luz Stella Artajo Medina holds a Bachelor's degree in Food Engineering from Universidad de Caldas, Manizales - Colombia and a Ph.D in Food Technology from Universitat de Lleida, Lleida - Spain. She also holds a Master in Coffee Economic and Science from Università degli studi di Trieste, Trieste – Italy and a Master in International Business Management from Universidad de Barcelona. She started her professional activities in laboratories dedicated to olive oil analysis in the area of Research & Development and Quality Control. Then, she joined the coffee world in 2007 as the auditor of the Cup of Excellence in Colombia (COE), one of the most prestigious coffee competitions in the world. She has been working with the Coffee Quality Institute (CQI) for years, as a Regional Coordinator in South America, and currently as a Consultant for different projects. Dr. Artajo is a Q Instructor since 2014 (CQI & SCA), and is part of the first cohort of the Q Processing Expert Level, as well as a Authorized SCA Trainer (SCA). She has been training international cuppers and working in processing projects mainly in Colombia for the last five years, and in different countries such as Peru, Brazil, Bolivia, Argentina, México, Nicaragua, United States, Spain, France, Italy, Greece, Belgium, Switzerland, The Netherlands, Slovakia, Myanmar, Philippines, China, Malaysia, Burundi and Ethiopia. Her expertise is being appreciated in the field of processing specialty coffees as well, working closely with farmers in origin.
Check our available dates and book your spot today!
Please note that, when signing up for this course, it is also required to enrol on the Coffee Quality Institute® website, using the following links:
Monday 14th July FULL DAY
