Q Grader in Laos, Day 2: Green Grading and Coffee Value

Day 2 of our Q Grader training in Laos went deeper into green grading and Coffee Value Assessment. Washed Arabica provided the foundation for the first attempt, while the class was also preparing to work with natural Robusta.

Students concentrated on identifying and naming defect types accurately, avoiding over-grading and placing observations in the correct category. The discussion connected physical assessment with buying decisions and the value assigned to a lot.

Calibration Round 2 occupied much of the day, with CVA used more actively to discuss the value already present in a coffee and how different markets may perceive it. Thank you to Abile, Khoon, Slurp and Pi-Cafe for supporting the learning space.