Step-by-Step: CQI's Fine Robusta Grading Process

2026 standards context: This page explains the historical CQI Fine Robusta grading workflow. As of September 2026, CQI's Q Coffee sample process still directs Robusta evaluations to CQI Fine Robusta Standards and Protocols and uses three certified Q Graders whose scores are averaged on a 100-point system. Separately, SCA took over management of the Q Grader education/licensing program on October 1, 2025 and updated it around Coffee Value Assessment (CVA). For the broad buyer-facing grading framework, use OCC's Fine Robusta Grading: What Buyers Can Verify Before Cupping. Official references: CQI Q Coffee sample process and SCA Q Grader program update.

4. Step-by-Step: CQI's Fine Robusta Grading Process

Introduction

From sample collection to final certification, Fine Robusta grading follows a defined sequence. Here's what that process actually looks like.

Why This Matters

Understanding the full process — not just the final score — helps buyers and producers see where quality can be gained or lost along the way.

Main Explanation

The process begins with sample collection: a representative 350-gram green coffee sample is drawn according to standardized sampling procedures, alongside separate samples for moisture testing and roasted quaker counting.

Next comes physical grading: technicians inspect the green sample for primary and secondary defects, check moisture content (typically expected between 10–12% for wet-processed coffee), and verify bean size against contractual specifications using screen retention.

The sample then moves to sensory evaluation, where certified Q Robusta Graders roast a portion and cup it following standardized protocol, scoring attributes like aroma, flavor, salt/acid ratio, and bitter/sweet ratio.

Finally, the physical and sensory results are combined: a lot only earns Fine Robusta status if it passes defect and moisture requirements and achieves a sensory score generally at or above 80 points. The full results — both physical and sensory — are typically documented in a formal grading report.

Comparison Table

Real Examples

A sample that passes physical grading cleanly but scores 78 in the cupping lab would be classified below the Fine Robusta threshold, even though it met all physical requirements — both stages matter.

Faq

How long does the grading process typically take?

Timelines vary by lab, but the process generally spans sample preparation, physical inspection, and one or more cupping sessions.

Can a producer request re-grading?

Practices vary by lab and market, but re-sampling and re-testing are common when results are disputed.

Is the process the same in every country?

The core methodology is standardized, though the specific lab and logistics will vary by location.

What happens if a lot fails Fine Robusta status?

It's typically classified at a lower tier, such as Premium or Commodity Robusta, depending on its results.

Is documentation provided at the end of the process?

Yes — a formal grading report typically records both physical and sensory results.

Conclusion

Fine Robusta certification isn't a single test — it's a structured sequence of sampling, physical inspection, and sensory cupping, each stage designed to verify a different dimension of quality.

Cta

Want to see this process in action? OCC can walk you through the full grading documentation behind our Fine Robusta lots.

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Strategic US buyer context

This article is a supporting page for the OCC Fine Robusta architecture. It answers step-by-step cqi's fine robusta grading process as part of a larger journey: a reader discovers the topic, verifies the coffee or claim, and then moves to the correct owner page. For US roasters, importers, cafés, and coffee teams, the useful distinction is between general education and evidence for a specific commercial lot.

What to verify before acting

• The exact product, origin, lot, process, roast, or supplier being discussed.
• The source, date, and method behind quality, market, or sustainability claims.
• Whether the evidence describes a sample, a shipment, or a general company capability.
• The next practical step: compare a sample, request a specification, confirm documents, or discuss wholesale supply.

Do not create a second owner page for this query. Continue to the Fine Robusta owner for the primary topic and Wholesale Coffee Supply when the reader has a sourcing or commercial question. This keeps the page useful for search while concentrating authority, enquiries, and internal-link signals on the OCC owner architecture.