the q coffee system

Q Coffee System SystemAn internationally recognized system for grading coffee quality

THE COFFEE QUALITY INSTITUTE

Definition of the Q

Q is synonymous with the term specialty. To be considered a Q Certified Coffee, coffee must meet certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.

Coffee ClassificationsQ Grade/Specialty

Q Grade/Premium

Below Q Grade

Cup 85+ 80 - 84 < 80

Green0 primary, no more than 5 secondary

up to 8 total defects, including both primary and

secondary

> than 8 total defects

Quakers 0 less than 3 > than 3

Receiving and Coding

Samples must be received in a separate location by a person not directly involved in the grading

Samples are coded and delivered to the lab for a “blind” cupping

Three Licensed Q Graders, none of whom can have ownership interest in the coffee will evaluate the coffee

Green Grading

One Q Grader conducts the green grading evaluation

The SCAA’s green grading protocols are available at http://www.coffeeinstitute.org/q_protocols.asp

http://www.coffeeinstitute.org/q_protocols.asp


Roasting

Samples must be roasted according the SCAA Roasting Protocol

The SCAA’s Roasting and Cupping Protocols are available at http://www.coffeeinstitute.org/q_protocols.asp



Cupping Evaluation

Three Q Graders cup and evaluate the samples per SCAA Cupping Protocols

SCAA cupping forms may be found at http://www.coffeeinstitute.org/q_protocols.asp



The Q Grading Report

The results are automatically transferred from the previous worksheets to the Q Grading Report

BASELINE SAMPLE BASELINE SAMPLE

Fragrance/Aroma 7.14 8.00 Uniformity 10.00 10.00

Flavor/Sabor 7.14 8.00 Clean Cup/Limpieza 10.00 10.00

Aftertaste/Resabio 7.14 8.00 Sweetness/Dulzor 10.00 9.33

Acidity/Acidez 7.14 8.00 Cupper Points/Puntaje Catador 7.16 8.00

Body/Cuerpo 7.14 8.00 BASELINE SAMPLE

Balance 7.14 8.00 80.00 85.33

Cup Grade

Green GradingCategory 1 Defects 0Category 2 Defects 3Total Green Defects 0

Roasted Coffee

#of Quakers 2

{Section for in-country partner information, to be customized by the ICP}

CUPGREEN

ROASTED

The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org

0 Quakers

rev July 4, 2008 TG

BELOW Q GRADE< 80> 8 defects, including Primary

> 3 QuakersNo more than 3 Quakers

and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects

The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet

Q GRADE/PREMIUM80 - 84.99No more than 8 defects, including

Q GRADE/SPECIALTY85+Coffee can have 0 Primary defects

certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA

recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.

The Definition of Q

TOTAL CUP POINTS

Q Grade/Specialty

Q Grade/Specialty

Q Grade/Premium

Q Grade/Premium

Classification

Classification

Classification

Final Classification

Q Certified Coffee

SUMMARY OF RESULTS

Farm name/Nombre Finca:

Lot Number/Numero de lote:

Number of Bags:

Bag Weight:

Mill/Beneficio:

DIFFERENTIATION AND QUALIFICATION

Exporter:

Grading Location:

Grading Date:

Coffee Year:ICO Number:

6.0

6.5

7.0

7.5

8.0

Fragrance/Aroma

Flavor/Sabor

Aftertaste/Resabio

Acidity/Acidez

Body/Cuerpo

Balance

BASELINE

SAMPLE


Green, Roasted, and Cup each receive their own classification, however the final classification will be based on the lowest classification assigned

Final ClassificationThe Q Grading Report will automatically generate a final classification

There are two classifications within specialty grade, specialty and premium. Both are considered Q.

If the classification is Q Grade/Specialty or Q Grade/Premium, then the Q Logo should be added to the report

If the final classification is Below Specialty Grade, the Q logo should not be added







Balance 7.14 8.00 80.00 85.33

Cup Grade


Roasted Coffee

#of Quakers 2


CUPGREEN

ROASTED


0 Quakers

rev July 4, 2008 TG









The Definition of Q

TOTAL CUP POINTS

Q Grade/Specialty

Q Grade/Specialty

Q Grade/Premium

Q Grade/Premium

Classification

Classification

Classification


Q Certified Coffee

SUMMARY OF RESULTS



Number of Bags:

Bag Weight:

Mill/Beneficio:


Exporter:

Grading Location:

Grading Date:


6.0

6.5

7.0

7.5

8.0

Fragrance/Aroma

Flavor/Sabor

Aftertaste/Resabio

Acidity/Acidez

Body/Cuerpo

Balance

BASELINE

SAMPLE


If the coffee does not meet the minimum requirements for Q, a Technical Report will automatically be generated

The Q Logo should not be added to Technical Reports







Balance 7.14 7.67 80.00 82.67

Cup Grade


Roasted Coffee

#of Quakers 4


CUPGREEN

ROASTED


0 Quakers

rev July 4, 2008 TG









The Definition of Q

TOTAL CUP POINTS

Q Grade/Premium

Below Specialty Grade



Classification

Classification

Classification


Technical Report

SUMMARY OF RESULTS



Number of Bags:

Bag Weight:

Mill/Beneficio:


Exporter:

Grading Location:

Grading Date:


6.0

6.5

7.0

7.5

8.0

Fragrance/Aroma

Flavor/Sabor

Aftertaste/Resabio

Acidity/Acidez

Body/Cuerpo

Balance

BASELINE

SAMPLE

Buyer Development

Q Advisory Council

Licensing Program

Partnerships with Rainforest Alliance and Utz Certified

4515

480

FillHeight

270

FOURTHLINE

DIMENSION

6614.5 90 140

490

90 74 15.5

16

VA

LVE

RA

NG

E

27.5

5

21546 20

220

Our GuaranteeOur Berkley & Jensen® coffee beans are carefully developedto be of superior quality and are made with the finest ingredients available. If for any reason you are not satisfied, please return it to the place of purchase and we will gladly refund your money. Questions? Please call:

1 800-934-1204Weekdays 9am - 5pm EST

BEST IF USED BY:

Distributed by BJWC1 Mercer Road

Natick, MA 01760

* Trademark of the National Federation of Coffee Growers of Colombia. (94)

*

'00000-BBDDHb

Our BrewingRecommendations

Start with fresh, cold water. Use 2 level tablespoons of freshly ground coffee for every 6 oz. of cold water. Increase or decrease the amount of coffee used to adjust the flavor to your taste. Brewed coffee should never be kept on a hot plate because it burns and the flavor becomes bitter. For ideal flavor, drink fresh-brewed coffee within 30 minutes or store in an insulatedcontainer to maintain freshness.

There are many methods for making a great cup of Berkley & Jensen® coffee: Drip Filter, Cold Filter, Vacuum, French Press and Espresso Machine. It is also important that the grind is optimum for your coffee maker. Ground coffee should look powdery for an Expresso machine, look like very coarse sand for a percolator and, for a drip coffee maker, ground coffee should have the texture of beach sand. If your coffee tastes watery, the grind is too coarse. If it tastes bitter, it’s too fine.

Experiment and enjoy!

Our ProductColombia is the home of the most diverse coffee-growing regions inthe world. Its coffee growing areas stretch over three separate branches of the Andes Mountains. This vast area encompasses 86 distinctive microclimates based on altitudes,soil conditions, annual rainfall and solar patterns, producing the “richest” coffee in the world. These conditions produce the large, bold coffee beans that Colombia proudly labels as “Supremo”. Highly aromatic, literally richer in inherent content of sugars, oils, and fats, Colombian coffee offers the perfect balance of flavor, body and acidity enjoyed by consumers worldwide.

Whether you are a true gourmet,a budding connoisseur or just an individual who delights in a rich coffee flavor, Berkley & Jensen’s Colombian Supremo Coffee will surpass even your greatest expectations.

What the Grading Means to You

Earning the coveted Q ® coffee rating from the respected and independent Coffee Quality Institute (CQI) designates these beans are among the top one percent of the world’s coffee harvest.Three independent Q ® graders evaluate each coffee sample based upon the following criteria: aroma, nose, taste acidity, aftertaste, body and balance. If the average of the Graders' scores for an individual coffee is 80 or better, this coffee achieves the coveted Q ® rating. The graders themselves are the elite of coffee testers earning Q ® licensing. There are fewer than 350 of these experts across a dozen countries today.CQI’s commitment is to improve both the quality of coffee that reaches consumers and the lives of the people who produce it. Join us in celebrating that commitment and savor the difference, knowing you are enjoying the world’s best coffee!

®

WHOLE BEAN

Arabica 100% Coffee

Colombian Supremo

NET WT. 40 OZ. (2.5 LB.) 1134g

Colombia's Andes Mountains are a coffee

grower's paradise where methods of cultivation have been

handed down for generations. These traditions of quality

cultivation produce a well balanced flavor.

Aroma: Intriguing Floral Notes with Hint of Caramel Acidity: Medium Body: Light /Medium General Impression: Bright and Flavorful®

BA

TCH ROASTED LIGHT / MEDIUM

®

81A Score of 80 or Better

Represents the Top 1% of

Coffee Quality in the World.

®

Dimensions & Text *Die Cut *Note *Live Area *Crease PANTONE 142 C Comp Design • #316-08 • Ron/Loulou • April 7, 2008

The Coffee Quality Institute

The Coffee Quality Institute (CQI) is a non-profit organization with the mission of improving the quality of coffee and the lives of the people who produce it.

We aim to create a thriving and sustainable industry where everyone has the opportunity to prosper.

www.coffeeinstitute.org

http://www.coffeeinstitute.org

http://www.coffeeinstitute.org

the q coffee system

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