Current Green Coffee Grading vs Green Quality of Different Processes
Luz Stella Artajo Medina
Coffee Industry Consultant
Session Description
This session will discuss current green coffee grading vs green quality of different processes, what are we lacking in the coffee industry in terms of green coffee quality and processes in the specialty coffee industry? (honey, naturals, extended fermentations, etc).
Presenter
Dr. Luz Stella Artajo Medina holds a Bachelor's degree in Food Engineering from Universidad de Caldas, Manizales - Colombia and a Ph.D in Food Technology from Universitat de Lleida, Lleida - Spain. She also holds a Master in Coffee Economic and Science from Università degli studi di Trieste in Trieste, Italy and a Master in International Business Management from Universidad de Barcelona. She started her professional activities in laboratories dedicated to olive oil analysis in the area of Research & Development and Quality Control.
Luz joined the coffee world in 2007 as the auditor of the Cup of Excellence in Colombia (COE), one of the most prestigious coffee competitions in the world. She has been working with the Coffee Quality Institute (CQI) for years, as a Regional Coordinator in South America back in 2012, and currently as a consultant for different projects. Dr. Artajo is also a Q Instructor (Q Arabica Grader and Q Processing), and is part of the first cohort of the Q Processing Expert Level, as well as a Specialty Coffee Association (SCA) Campus Inspector. She was recently recognized as 2022 Distinguished Instructor by CQI, being the only woman in earning this achievement.
She has been training international cuppers and working in processing projects mainly in Colombia for the last five years, and in different countries all around the globe. Her expertise is being appreciated in the field of processing specialty coffees as well, working closely with farmers in origin.
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