As a Coffee Q Grader, you will lead our sensory evaluation and quality control operations. You will be responsible for evaluating green coffee samples, maintaining cupping standards, collaborating with green buyers/traders, and ensuring every lot meets our exact quality metrics before production roasting.
Key Responsibilities
Sensory Evaluation & Cupping: Conduct systematic daily cupping sessions following Specialty Coffee Association (SCA) protocols to grade and score green and roasted coffee samples.
Green Coffee Inspection: Perform physical evaluations of green coffee beans, including moisture content, density analysis, screen sizing, and defect counting.
Sample Roasting: Operate sample roasters to establish optimal roast profiles for incoming coffee lots and sample evaluation.
Quality Assurance & Consistency: Monitor production roast consistency, conduct roast color analysis, and perform regular blend and single-origin verification.
Sourcing & Supplier Feedback: Work closely with the green coffee buying team, producers,
and importers to provide detailed feedback and scoring reports on sample lots.
Calibration & Training: Lead internal calibration sessions for the roasting and quality control team to align sensory standards and cupping language.
Documentation & Data Tracking: Maintain detailed records of cupping scores, defect reports, and lot histories in the internal QC system.
Required Qualifications
Active Licensed Q Grader Certification (Arabica and/or Robusta) from the Coffee Quality Institute (CQI).
Experience: 2+ years of qualified experience in coffee quality control, commercial roasting, or green coffee sourcing.
Sensory Expertise: Exceptional palate calibration, sensory acuity, and deep knowledge of SCA cupping protocols and terminology.
Technical Knowledge: Understanding of green coffee physical metrics (moisture, density, defect identification) and sample roasting operation.
Attention to Detail: Meticulous record-keeping