IMPORTANT: The course takes 14 hours, divided in 2 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this truly exciting course:

The Green Coffee Intermediate course is designed to build on the knowledge gained in the Green Coffee Foundation course and prepare the learner for more complex job functions found in the green coffee profession.

Specifically, these include a deeper and balanced look at botany, agronomy, seasonality, processing, resting, shipment, storage, decaffeination, markets, certifications, transactions, and quality differentiation.

﻿Learners are also introduced to grading, defects, and attributes as they relate to green coffee contracts. 

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Green Coffee Intermediate

Enzo  Frater

Julian was a great host, and a knowledgeable & patient teacher.

Do you have any dietary restrictions?

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.**

Julian Loayza Coffee Training and Consultancy - Post-Harvest Processing Generalist Course

The Processing Generalist is a 2 day course.

Post-Harvest Processing Generalist Course

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this truly exciting course:

The Green Coffee Foundation course is designed to introduce basic concepts regarding the consuming side of green coffee. Participants will learn about the specialty coffee supply chain from seed to cup, including cultivation, harvesting, processing, drying, shipping, storage, and delivery.

The principles of coffee growing, processing, grading, and trade and portfolio management are also explored. This course is designed for individuals with no previous experience with the green coffee part of the supply chain.

I use Google Classroom to store all the materials we will be talking about during class, so students can have access to the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Green Coffee Foundation

Erico Pimentel

A great introduction to the  green coffee. Julian explained everything clearly and shared a lot of real experience that made the course very practical. The course was informative without feeling overwhelming, and the group atmosphere was relaxed and friendly. A nice chance to learn and meet new people in coffee. Really recommend!

**IMPORTANT:** The course takes 14 hours, divided in 2 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this beautiful course:

*The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science.*

*This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food awaiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Sensory Skills Intermediate

Ahmed el-Bozie

Julian’s extensive knowledge and experience combined with his friendly approach facilitated a great learning experience. It’s a real privilege being able to train with him as you progress on your sensory training. 

Dario Scolastico

Julian was supportive and engaging, creating a comfortable environment while teaching us everything.

Iulian Bragaru

This was an amazing experience! Julian shared a lot of knowledge, gave clear examples from his 10+ years of experience, we discussed all the moments that required deeper understanding, and did a lot of practical exercises. 
Now I feel much more confident in my sensory abilities and most importantly - I have a clarity regarding the whole process and using all the updated SCA forms.
I strongly recommend him if you are planning on taking your next sca course.

The Q Grader course provides an opportunity for experienced coffee professionals to sharpen their theoretical understanding and practical application of Coffee Value Assessment (CVA). 

Using research-informed, industry-standard tools and techniques, course participants will use physical, descriptive, affective, and extrinsic assessments to identify attributes and evaluate coffees from a variety of perspectives. 

Through rich discussions and a rigorous series of hands-on activities, this course centers real-world applications of CVA, equipping the experienced coffee professional with a comprehensive set of skills that can be applied in a variety of industry contexts.

Course participants who pass all assessments become licensed Q Graders, a key achievement for any professional seeking to demonstrate their excellence in coffee evaluation.

After completing this course, learners will be able to…

**1. Explain key theoretical concepts in Coffee Value Assessment (CVA) and advise on the implementation of CVA in professional settings.**

**2. Conduct physical, descriptive, affective, and extrinsic assessments to comprehensively identify and document attributes in coffee.**

**3. Apply a high level of self-awareness and a knowledge of market preferences to evaluate a coffee’s value from different perspectives.**

I use **Google Classroom** to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food awaiting for you.

Please don't hesitate to drop me a line in case you have any questions.

CQI Q Arabica Combo

Mohamed Jelali

Great Course with Julian. A load of information presented in a great manner, very supportive and meticulous teacher. Highly recommended

Derick Fredericks

The training that firstly, I would like to thank Francois who is the individual who has given every single student & CQI Q Arabica Trainer, who has come to the Independent Coffee Training Facilities. Hi has given us all the opportunity to use this building and its equipment. Secondly,  I would like to thank, Julian from Bolivia, the CQI A Arabica Teacher for his detailed explanation of the  course, practices and examinations preparations too. 

I would recommend anyone taking these QGrader courses to take this with Julian and his team.

Mauro Laruffa

Great experience with Julian, very good communication skills and very knowledgable trainer .

Kavish Sanghrajka

Julian has been a great instructor for this course. He is very frank about the certification and has shared loads of relevant industry tips, tricks, and perspectives. 

It has been great being a part of the #7059 Combo! 

Cesar Mendieta

Julian has been a great instructor. Very knowledgable, organised and dedicated to his students. Also Alejandro was a machine making sure that all the tables were set for the practices and exams. Those two make a fantastic team. Well done boys!!

Michalina Szymanska

The Q Grader course with Julian was a great experience.
Julian explains things in an easy-to-understand way and encourages discussion. Even though I was retaking the course, I learned a lot.

The lab had a friendly and supportive atmosphere, which helped a lot during the week. The course was challenging but well planned. I was really impressed by how organized Julian was—I felt well informed before, during, and after the course. Thank you for all.

SCA Q Grader Course

Gabriel Carrion Martinez

Julian is a great trainer, many thanks. 
Also great and convenient location. 

Ioannis Klouvidakis

Julian organized an excellent seminar, as always. Very well structured, insightful, and highly recommended.

IMPORTANT: The course takes 21 hours, divided in 3 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this beautiful course:

*The Roasting Intermediate course builds upon the introductory concepts of the Foundation course.*

*It is ideal for someone who has roasting experience and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time.*

*Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Roasting Intermediate

Edward  Gudgeon

Julian was fantastic, it was a very relaxed and informative course. I can't wait to take what I have learnt and apply it to  my day to day roasting. 

UPCOMING COURSES