THE COFFEE QUALITY INSTITUTE

Q Coffee System System

An internationally recognized system for grading coffee quality

Denition of the Q
Q is synonymous with the term specialty. To be considered a Q Certified Coffee, coffee must meet certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.

Coffee Classications
Q Grade/ Specialty Cup 85+
0 primary, no more than 5 secondary

Q Grade/ Premium 80 - 84
up to 8 total defects, including both primary and secondary

Below Q Grade < 80

Green

> than 8 total defects

Quakers

less than 3

> than 3

Receiving and Coding

Samples must be received in a separate location by a person not directly involved in the grading Samples are coded and delivered to the lab for a blind cupping Three Licensed Q Graders, none of whom can have ownership interest in the coffee will evaluate the coffee

Green Grading
One Q Grader conducts the green grading evaluation The SCAAs green grading protocols are available at http://www.coffeeinstitute.org/q_protocols.asp

Roasting
Samples must be roasted according the SCAA Roasting Protocol The SCAAs Roasting and Cupping Protocols are available at http://www.coffeeinstitute.org/q_protocols.asp

Cupping Evaluation
Three Q Graders cup and evaluate the samples per SCAA Cupping Protocols SCAA cupping forms may be found at
http://www.coffeeinstitute.org/q_protocols.asp

The Q Grading Report

Q Certified Coffee
SUMMARY OF RESULTS
Farm name/Nombre Finca: Lot Number/Numero de lote: Mill/Beneficio: ICO Number: Exporter: Number of Bags: Bag Weight: Grading Location: Coffee Year: Grading Date:

DIFFERENTIATION AND QUALIFICATION

BASELINE
Fragrance/Aroma Flavor/Sabor Aftertaste/Resabio Acidity/Acidez Body/Cuerpo Balance Cup Grade Green Grading Category 1 Defects Category 2 Defects Total Green Defects Roasted Coffee #of Quakers 2 Classification Final Classification
Fragrance/Aroma 8.0 7.5 Balance 7.0 6.5 6.0 Flavor/Sabor

SAMPLE
8.00 8.00 8.00 8.00 8.00 8.00 TOTAL CUP POINTS Classification 0 3 0 Uniformity Clean Cup/Limpieza Sweetness/Dulzor Cupper Points/Puntaje Catador

BASELINE
10.00 10.00 10.00 7.16 BASELINE 80.00 Q Grade/Specialty

SAMPLE
10.00 10.00 9.33 8.00 SAMPLE 85.33

7.14 7.14 7.14 7.14 7.14 7.14

The results are automatically transferred from the previous worksheets to the Q Grading Report

Classification

Q Grade/Specialty

Q Grade/Premium Q Grade/Premium
BASELINE SAMPLE

Body/Cuerpo

Aftertaste/Resabio

Acidity/Acidez

{Section for in-country partner information, to be customized by the ICP}

The Definition of Q
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
CUP GREEN ROASTED Q GRADE/SPECIALTY 85+ Coffee can have 0 Primary defects and no more than 5 Secondary defects 0 Quakers Q GRADE/PREMIUM 80 - 84.99 No more than 8 defects, including both Primary and Secondary defects No more than 3 Quakers BELOW Q GRADE < 80 > 8 defects, including Primary and Secondary defects > 3 Quakers rev July 4, 2008 TG

The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org

Final Classication
Green, Roasted, and Cup each receive their own classication, however the nal classication will be based on the lowest classication assigned

Final Classication
Q Certified Coffee

The Q Grading Report will automatically generate a nal classication There are two classications within specialty grade, specialty and premium. Both are considered Q. If the classication is Q Grade/Specialty or Q Grade/ Premium, then the Q Logo should be added to the report If the nal classication is Below Specialty Grade, the Q logo should not be added

SUMMARY OF RESULTS
Farm name/Nombre Finca: Lot Number/Numero de lote: Mill/Beneficio: ICO Number: Exporter: Number of Bags: Bag Weight: Grading Location: Coffee Year: Grading Date:

DIFFERENTIATION AND QUALIFICATION

BASELINE
Fragrance/Aroma Flavor/Sabor Aftertaste/Resabio Acidity/Acidez Body/Cuerpo Balance Cup Grade Green Grading Category 1 Defects Category 2 Defects Total Green Defects Roasted Coffee #of Quakers 2 Classification Final Classification
Fragrance/Aroma 8.0 7.5 Balance 7.0 6.5 6.0 Flavor/Sabor

SAMPLE
8.00 8.00 8.00 8.00 8.00 8.00 TOTAL CUP POINTS Classification 0 3 0 Uniformity Clean Cup/Limpieza Sweetness/Dulzor Cupper Points/Puntaje Catador

BASELINE
10.00 10.00 10.00 7.16 BASELINE 80.00 Q Grade/Specialty

SAMPLE
10.00 10.00 9.33 8.00 SAMPLE 85.33

7.14 7.14 7.14 7.14 7.14 7.14

Classification

Q Grade/Specialty

Q Grade/Premium Q Grade/Premium
BASELINE SAMPLE

Body/Cuerpo

Aftertaste/Resabio

Acidity/Acidez

{Section for in-country partner information, to be customized by the ICP}

The Definition of Q
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
CUP GREEN ROASTED Q GRADE/SPECIALTY 85+ Coffee can have 0 Primary defects and no more than 5 Secondary defects 0 Quakers Q GRADE/PREMIUM 80 - 84.99 No more than 8 defects, including both Primary and Secondary defects No more than 3 Quakers BELOW Q GRADE < 80 > 8 defects, including Primary and Secondary defects > 3 Quakers rev July 4, 2008 TG

The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org

Final Classication
Technical Report
SUMMARY OF RESULTS
Farm name/Nombre Finca: Lot Number/Numero de lote: Mill/Beneficio: Number of Bags: Bag Weight: Grading Location: Coffee Year: Grading Date:

If the coffee does not meet the minimum requirements for Q, a Technical Report will automatically be generated The Q Logo should not be added to Technical Reports

ICO Number: Exporter:

DIFFERENTIATION AND QUALIFICATION

BASELINE
Fragrance/Aroma Flavor/Sabor Aftertaste/Resabio Acidity/Acidez Body/Cuerpo Balance Cup Grade Green Grading Category 1 Defects Category 2 Defects Total Green Defects Roasted Coffee #of Quakers 4 Classification Final Classification
Fragrance/Aroma 8.0 7.5 Balance 7.0 6.5 6.0 Flavor/Sabor

SAMPLE
7.67 7.67 7.67 7.67 7.67 7.67 TOTAL CUP POINTS Classification 3 6 0 Uniformity Clean Cup/Limpieza Sweetness/Dulzor Cupper Points/Puntaje Catador

BASELINE
10.00 10.00 10.00 7.16 BASELINE 80.00 Q Grade/Premium

SAMPLE
10.00 10.00 9.00 7.67 SAMPLE 82.67

7.14 7.14 7.14 7.14 7.14 7.14

Classification

Below Specialty Grade

Below Specialty Grade Below Specialty Grade

BASELINE SAMPLE

Body/Cuerpo

Aftertaste/Resabio

Acidity/Acidez

{Section for in-country partner information, to be customized by the ICP}

The Definition of Q
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
CUP GREEN ROASTED Q GRADE/SPECIALTY 85+ Coffee can have 0 Primary defects and no more than 5 Secondary defects 0 Quakers Q GRADE/PREMIUM 80 - 84.99 No more than 8 defects, including both Primary and Secondary defects No more than 3 Quakers BELOW Q GRADE < 80 > 8 defects, including Primary and Secondary defects > 3 Quakers rev July 4, 2008 TG

The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org

Buyer Development
Q Advisory Council Licensing Program Partnerships with Rainforest Alliance and Utz Certied

Dimensions & Text

*Die Cut

*Note

*Live Area

*Crease

PANTONE 142 C

Comp Design #316-08 Ron/Loulou April 7, 2008

14.5

66

90

140

90

74

15.5

FOURTH LINE DIMENSION

Fill Height 270

ter or Bet of e of 80 1% A Scor nts the Top World. the rese Rep y in Qualit Coffee

81
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BEST IF USED BY:

Our Guarantee
Our Berkley & Jensen coffee beans are carefully developed to be of superior quality and are made with the finest ingredients available. If for any reason you are not satisfied, please return it to the place of purchase and we will gladly

Our Brewing Recommendations

Start with fresh, cold water. Use 2 level tablespoons of freshly ground coffee for every 6 oz. of cold water. Increase or decrease the amount of coffee used to adjust the flavor to your taste. Brewed coffee should never be kept on a hot plate because it burns and the flavor becomes bitter. For ideal flavor, drink fresh-brewed coffee within 30 minutes or store in an insulated container to maintain freshness. There are many methods for making a great cup of Berkley & Jensen coffee: Drip Filter, Cold Filter, Vacuum, French Press and Espresso Machine. It is also important that the grind is optimum for your coffee maker. Ground coffee should look powdery for an Expresso machine, look like very coarse sand for a percolator and, for a drip coffee maker, ground coffee should have the texture of beach sand. If your coffee tastes watery, the grind is too coarse. If it tastes bitter, its too fine. Experiment and enjoy!

Our Product
Colombia is the home of the most diverse coffee-growing regions in the world. Its coffee growing areas stretch over three separate branches of the Andes Mountains. This vast area encompasses 86 distinctive microclimates based on altitudes, soil conditions, annual rainfall and solar patterns, producing the richest coffee in the world. These conditions produce the large, bold coffee beans that Colombia proudly labels as Supremo. Highly aromatic, literally richer in inherent content of sugars, oils, and fats, Colombian coffee offers the perfect balance of flavor, body and acidity enjoyed by consumers worldwide. Whether you are a true gourmet, a budding connoisseur or just an individual who delights in a rich coffee flavor, Berkley & Jensens Colombian Supremo Coffee will surpass even your greatest expectations.

What the Grading Means to You

480

Earning the coveted Q coffee rating from the respected and independent Coffee Quality Institute (CQI) designates these beans are among the top one percent of the worlds coffee harvest. Three independent Q graders evaluate each coffee sample based upon the following criteria: aroma, nose, taste acidity, aftertaste, body and balance. If the average of the Graders' scores for an individual coffee is 80 or better, this coffee achieves the coveted Q rating. The graders themselves are the elite of coffee testers earning Q licensing. There are fewer than 350 of these experts across a dozen countries today. CQIs commitment is to improve both the quality of coffee that reaches consumers and the lives of the people who produce it. Join us in celebrating that commitment and savor the difference, knowing you are enjoying the worlds best coffee!

Arabica 100% Coffee

1 800-934 -1204 Weekdays 9am - 5pm EST Distributed by BJWC 1 Mercer Road Natick, MA 01760

Colombian Supremo
Colombia's Andes Mountains are a coffee grower's paradise where methods of cultivation have been handed down for generations. These traditions of quality cultivation produce a well balanced flavor.
Aroma: Intriguing Floral Notes with Hint of Caramel Acidity: Medium Body: Light / Medium General Impression: Bright and Flavorful

* Trademark of the National Federation of Coffee Growers of Colombia. (94)

'00 0 -B D Hb

NET WT. 40 OZ. (2.5 LB.) 1134g

45

VALVE RANGE

refund your money. Questions? Please call:

WHOLE BEAN

16
IU

15

20

15

27.5
2

20

The Coffee Quality Institute

The Coffee Quality Institute (CQI) is a non-prot organization with the mission of improving the quality of coffee and the lives of the people who produce it. We aim to create a thriving and sustainable industry where everyone has the opportunity to prosper. www.coffeeinstitute.org