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The Processing Generalist course is a short, 200-level processing course that can be given in consuming countries or all over the world. The training part of the course involves lectures, group activities, and cuppings. To be certified, attendees must pass a multiple-choice exam at the end of the course.
Who is it for? Any coffee professional (namely roasters, retailers, baristas) who are willing to learn about the main processing methods and how they impact coffee flavor and chemistry.
The minimum required age for CQI courses is 16.
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.
12th-13th September from 9.00 to 17.00
The Processing Generalist course is a short, 200-level processing course that can be given in consuming countries or all over the world. The training part of the course involves lectures, group activities, and cuppings. To be certified, attendees must pass a multiple-choice exam at the end of the course.
Who is it for? Any coffee professional (namely roasters, retailers, baristas) who are willing to learn about the main processing methods and how they impact coffee flavor and chemistry.
The minimum required age for CQI courses is 16.
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.
12th-13th September from 9.00 to 17.00