Which coffee species is the exclusive focus of the CQI Arabica Q Grader certification?
Species Varieties
Question · Easy
Which arabica variety, originating in Ethiopia and famously developed in Boquete, Panama, is known for intense jasmine and bergamot notes?
SCA Q Grader License & Course Structure
1.1 The SCA Q Grader License: Issuer, 2025 Transition & Course Design
Study guide
Caturra is a natural single-gene dwarf mutation of which variety?
Question · Medium
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Podcast
Pacamara is a cross between which two varieties?
SL28 and SL34 are cultivars most closely associated with which origin?
Castillo, Colombia and Catimor varieties share which key agronomic trait?
1.2 The Nine Assessments: Eight Practicals and One Written Exam
Which statement about Coffea canephora (robusta) is correct?
Question · Hard
Ethiopian 'heirloom' or 'landrace' refers to:
Which Ethiopian region is traditionally associated with dry-processed, wild-fruit and blueberry-like cups?
Geography Origin
In Kenya's auction grading system, what does the grade 'AA' primarily indicate?
1.3 Attempts, Retakes, Renewal & a Pre-Course Preparation Plan
Which Colombian grading term describes beans of screen size 14–16?
Brazil's Cerrado Mineiro region is notable for which characteristic?
Which Guatemalan region, surrounded by volcanoes and with volcanic-ash soils, is classically associated with smoky-chocolate complexity?
Costa Rica's Tarrazú region is best characterized by:
Taste Physiology & Main Taste Solutions
2.1 Human Gustatory Biology & The Five Basic Tastes
The wet-hulled 'giling basah' process is most characteristic of which origin?
Processing
Yemeni coffee is historically notable because:
Hawaii's Kona coffee region is distinguished by:
Which country produces the majority of the world's robusta and is the second-largest coffee producer overall?
2.2 Main Taste Solutions Practical: Sweet, Salty & Sour Intensities
In the washed (wet) process, what is the purpose of fermentation?
Compared with washed processing, naturally processed coffees typically show:
In honey processing, the color designation (white, yellow, red, black honey) primarily reflects:
Anaerobic fermentation in coffee processing refers to:
2.3 Palate Care, Sensory Adaptation & Cognitive Biases
What is the SCA-recommended target moisture range for properly dried green coffee at the origin?
Drying on raised African beds versus on patios primarily provides:
According to the SCA Green Coffee Defect Handbook, which is a Category 1 (primary) full defect?
Green Grading
How many Category 2 defects generally equal one full defect under the SCA system?
Olfaction & CVA Olfactory Category Examples
3.1 Olfaction Mechanics: Orthonasal vs. Retronasal Pathways
SCA Specialty Grade (Grade 1) requires which defect thresholds in a 350 g sample?
A 'quaker' in roasted coffee is:
SCA bean screen sizes are measured in:
A peaberry (caracoli) forms when:
3.2 The CVA Olfactory Lexicon: CATA Categories & Flavor Wheel Links
A 'floater' defect in green coffee typically results from:
A fully black bean defect is most often caused by:
A full sour bean typically indicates:
Quaker identification during green grading is normally performed:
3.3 Olfactory Category Examples Practical & Library Drills
What is the SCA standard brew ratio for cupping?
Cupping Protocol
SCA cupping protocol specifies a grind particle size such that approximately:
What is the SCA-specified water temperature for cupping?
During SCA cupping, when is the crust 'broken'?
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