Q robusta course

Launched in cooperation with the Ugandan Coffee Development Authority (UCDA), the Q Robusta (R-Grader) course aims to improve the quality of Robusta coffee which is native to Uganda, and train coffee professionals in the standards for Fine Robusta.

The handbook and standards for Robusta are similar to Arabica, but the concepts and formulas have been adjusted accordingly. To be certified, candidates must pass all 22 individual tests in the six-day course conducted by an authorised instructor, and those who do not pass all sections may retake the tests during the course period or any time after within 18 months.

An R Grader certificate is valid for three years and is renewable upon completion of an accredited calibration exam.

Course Contents:

General Knowledge

Sensory Test

Olfactory Test enzymatic ，sugar browning ，dry distillation ，aromatic taints

Triangulation West Africa, East Africa，Asia ， Americas

Matching Pairs Malic Acid，Citric acid ，Phosphoric Acid ，Acetic Acid

Roast Sample ID

Robusta Green Grading

Robusta Roasted Grading (Quakers)

Robusta Coffee Cupping West Africa，East Africa ，Asia ， Americas

If you work in the coffee industry, you need to take this course. What do others have to say about Robusta?

“There is a bright future for Robusta. Robustas themselves will continue to thrive despite the climate change because they are naturally resistant to environmental stresses and are known to be highly adaptive.” – Dr. Manuel Diaz, Phd

“As proven by success in the specialty Arabica market, differentiation of fine quality Robusta may lead to increased consumer value and consumption, as well as better earnings for Robusta coffee farmers and provide the incentive needed for further advancement of the greater coffee industry.” – Coffee Quality Institute

“Specialty Robusta is beginning to emerge in the coffee world, with word spreading about its strengths and differences from traditional Robusta. Specialty Robusta is characterised by its smooth, chocolate-y taste and creamy mouthfeel, and it performs excellently in espresso blends.” – Sustainable Harvest