Two Women Q Graders Helping Producers Making Better Coffee 

Understanding the Role of a Q Grader

A Q grader is a professional who has undergone rigorous training and examination to evaluate coffee quality. This certification, offered by the Coffee Quality Institute (CQI), involves sensory and theoretical exams. Q Graders must recalibrate every three years to maintain uniformity in grading standards globally.

Anete Dinne: Bridging Quality and Market in Europe

Anete Dinne works with Covoya, a specialty coffee trader, and focuses on ensuring the quality of green coffee beans before they reach consumers. “The certification enables you to speak the same language with other quality departments and origin countries,” she explains. Her role involves not just tasting coffee, but also identifying defects that can impact quality.

Before obtaining her certification, Anete spent two years cupping coffee daily. “The Q grader exam is quite a hard task. Many people fail on the first try. It’s very tiring and demanding and an expensive certification as well. It doesn’t make sense if you just like coffee, it’s definitely for people who work in the business,” she says.

Anete emphasizes the importance of visiting coffee producers and understanding their needs. “Supporting producers year after year is vital, especially in Indigenous communities where trust takes time to build.”

When it comes to pricing, Anete notes that it isn’t solely about the coffee’s score. While scores are important, the taste profile and the relationship with farmers are crucial. They often blend lower-scoring coffees from small producers to create regional blends, supporting farmers and ensuring a consistent product for their customers year after year

Stephany Escamilla Femat: Enhancing Quality at the Source in Mexico

Stephany Escamilla Femat works at the grassroots level, directly with coffee producers reunited in the cooperative Café Cooperativo MX in Xalapa, Veracruz. Her role as a Q grader is integral to improving the quality of coffee at its source. “Our main task is the physical assessment and cupping quality of the coffee, providing feedback to producers to help them achieve better market prices,” she explains.

Stephany’s journey in coffee began 15 years ago, initially without the intention of obtaining an official certification. However, the need for consistent quality evaluations led her to become a Q grader. “Having this certification allows us to give precise recommendations to producers, enhancing their product’s quality and market value.”

In Mexico, common issues like improper storage and plant health affect coffee quality. “Many producers don’t realize that storing damp coffee leads to mold, which spoils the beans. Also, pests like the broca beetle can significantly impact the quality,” she notes. Physical analysis often reveals these issues, enabling targeted interventions without visiting each farm.

Climate change has also posed new challenges. This year, they faced issues with the coffee ripening all at once, leading to small, underdeveloped beans. Labor shortages further exacerbated the problem, with coffee remaining unpicked on plants..

The Importance of Grading in Pricing

Grading green coffee involves evaluating the size, weight, shape, color, and defects. Primary defects, which are highly visible and affect the coffee’s taste, distinguish specialty coffee from commercial grades. Secondary defects, while less severe, still impact the quality profile.

Grading and pricing green coffee is a complex, yet vital process in the coffee industry. Through their expertise, Q graders like Anete Dinne and Stephany Escamilla Femat ensure that high-quality coffee reaches consumers while supporting producers at the source. Their work exemplifies the intricate balance of specialty coffee quality assessment, market dynamics, and social responsibility.

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