Q Grader License

Specialty Coffee Association (SCA) Q Grader Program

Introduction

The Specialty Coffee Association (SCA) Q Grader program is one of the most recognized credentials in the specialty coffee world for professionals involved in the sensory evaluation and communication of coffee quality. (SCA Education) Below, I present the most relevant aspects of this program, its structure, requirements, benefits, and why it is a key option for coffee professionals—ideal to consider for the educational training of producers, cuppers, and actors throughout the coffee value chain.

What is a Q Grader?

The Q Grader Program is a global license for coffee professionals that covers cupping, sensory analysis, and green coffee evaluation. (SCA Education)

Its objective is to prepare professionals to demonstrate their ability to evaluate coffee through different types of assessment: descriptive, affective, extrinsic, and physical (green). (SCA Education)

In its "evolved" format (starting in 2025), it is based on the Coffee Value Assessment (CVA) framework, which reinforces how the value of coffee is perceived and communicated to buyers, producers, and consumers. (SCA Education)

Who is it for?

This program is relevant for coffee professionals who:

• Have experience in cupping, quality control, coffee buying/selling, or production processes.

• Wish to formalize their sensory and analytical skills in an international context.

• Professionals who have already completed Introduction to Cupping, Sensory Skills Foundation and Intermediate, and CVA. (RECOMMENDED)

• In their case, have already developed previous skills (e.g., regular cupping, knowledge of coffee defects, etc.). This program is highly relevant for producers, quality technicians, and farm or processing mill managers who want to add value from the origin.

How is the program structured?

The Q Grader course has a duration of six days.

In its "evolved" version (Evolved Q), the program incorporates the CVA: it is divided into physical, descriptive, affective, and extrinsic assessments.

What are the requirements and eligibility?

Some key aspects:

• Solid experience in cupping and handling standard SCA cupping forms is recommended.

• The program requires passing various tests: sensory (sample triangulation, defect identification, etc.), theoretical, and green coffee (physical).

Benefits of becoming a Q Grader

• A globally recognized license that endorses a professional as a qualified coffee evaluator.

• Improved ability to communicate the value—not just the quality—of coffee: to the producer, the buyer, and the final customer. This is strategic for supply chains seeking "value at origin."

• Access to international professional networks, and job opportunities in quality, exportation, consulting, and evaluation.

• For producers or on-farm technicians, it can open the door to more informed negotiations, better prices, and better positioning for their coffee.

Why is now a good time for a producer in Latin America to get their Q Grader License?

• Having the Q Grader license complements the specialization in coffee appreciation you need and represents a competitive advantage for farms or cooperatives.

• In the context of "value at origin" and demanding markets (Nordic, etc.), having a professional evaluation of coffee can transform a sales strategy.

• The fact that the program is evolving towards the CVA and value makes adapting now strategic: it positions you for the future of coffee evaluation.

Practical considerations from Academia Barista Pro

It is important that interested individuals have: a good sensory foundation, a willingness for intensive cupping, practice with green coffee, and the resources for transportation, lodging, and time for study/exams.

This type of certification can have a return on investment through price improvements, better quality control at the farm/processing mill, and greater international visibility.