Call for Applications to join the training for coffee liquorers and quality analysts/Q-graders

Number of candidates needed: 60

Closing Date: 12th June 2026

The National Agricultural Export Development Board (NAEB) is implementing the Promoting Smallholder Agro-Export Competitiveness Project (PSAC) across fourteen districts in Rwanda. The project aims to enhance the inclusion of rural communities in targeted export-driven value chains by increasing climate-resilient productive capacity and improving market access.

As part of this effort, PSAC project will support the training of coffee quality experts, with particular focus on youth and quality experts from coffee cooperatives. A total of sixty (60) participants will be trained.

The liquorers and quality analysts/Q-graderstraining is designed to introduce young graduates and other selected participants to the coffee value chain and equip them with practical skills in professional coffee cupping. The training will help participants understand and apply globally recognized cupping procedures, including Coffee Quality Institute standards and practices used by Q-graders.

The training will combine theory and practical exercises covering the preparation and conduct of cupping sessions, evaluation of coffee using standard sensory attributes, and use of coffee quality descriptors. Participants will build their ability to assess aroma, flavor, acidity, body, aftertaste, balance, and other elements that contribute to the overall quality of a cup of coffee.

General objective

• To equip graduate youth and coffee quality staff from coffee cooperatives with practical knowledge, skills, and professional attitudes in coffee processing and quality analysis, in line with specialty coffee norms, standards, and practices, to improve coffee processing performance, strengthen quality evaluation practices, and contribute to the production of high-quality coffee in Rwanda’s coffee value chain.

Specific objectives

• Introduce state-of-the-art coffee practices and provide technical training in coffee quality evaluation and post-harvest processing.
• Provide basic technical skills for assessing coffee quality to around 60 young graduates
• Equip 20 participants with advanced skills in coffee grading, cupping for professional assessment of coffee quality;
•  Support learners to understand and decode global language of coffee quality
• To train Q graders on international coffee quality standards and assessment as well as training on Q grading for both foundational level, intermediate and professional levels.

The training program will be implemented in 3 phases:

Phase I: Foundation to green coffee sensory and cupping skills

Candidates: 60 selected candidates

The foundational training is designed for young graduate, novice cuppers and coffee enthusiasts new in coffee quality assessment with no previous experience and generally new in coffee industry looking to better understand coffee flavor and how quality is professionally evaluated. Participants will learn coffee’s journey from its origins to the coffee commodity traded today. Sessions include a general overview of coffee’s supply chain from seed to cup, including cultivation, harvesting, processing, drying, shipping, storage, and delivery and a general understanding the physiology of taste and recognizing basic tastes like bitterness and acidity. 

Phase II: intermediate sensory and grading skills for Green Coffee 

Candidates: 40 best performers from phase I

The Green Coffee Intermediate course is designed to build on the knowledge gained in the foundational course and prepare the learner for more complex cupping skills in the green coffee profession. Learners will be introduced to grading, defects and positive attributes as they relate to green coffee contracts. The sessions will use extremely hands-on approach and will mainly consists of practical sessions. It will be provided for these selected and performing young graduate in cupping experience and will to develop their sensory skills and knowledge of related science.

Phase III: Professional sensory skills development

Candidate: 20 best performers from phase II

This phase builds on the concepts and skills introduced in the Intermediate course, and is designed to those having prior experience in coffee tasting and prepares the learner for managerial job functions and aims to equip the learners with appropriate knowledge, skills, and attitudes toward producing qualified experts in coffee technology and cupping especially in in the sensory evaluation of coffee and related products. graduate will receive an international cupping certificate attesting their skills and expertise in coffee grading and will be qualified Q graders. The training session is the highest level of coffee tasting training according to the international standards of the Specialty Coffee and will elevate participants skills to a truly professional level

Applicants’ qualifications

• Candidates must not be older than 25 years in the year they apply for the training.
• Bachelor’s degree in agriculture, agribusiness, Food sciences studies, Biotechnology, Biology science, Food biotechnology, Agronomy, Food chemistry and or Environmental Science.
• Have recently graduated (within two years) 
• Demonstrated interest in, coffee quality assessment or coffee beverage business;
• Demonstrated interest in coffee value chain.
• Basic understanding of the coffee value chain
• Proficient in MS Office (Excel, Word, PowerPoint).
• Ability to work independently and manage time around flexible deliverables
• Language & Skills: English required; French language is asset. Basic project management, communication, digital tool use, and reliable internet needed. Must commit to full program.
• Inclusivity: Female are strongly encouraged to apply and will make 50% of the selected candidate.
• Good interpersonal skills and ability to work in a multicultural environment.
• Youth employed as quality officers from locally registered coffee organizations (cooperatives & companies) desiring to become professional qualified coffee grades are encouraged to apply.

Application procedure

Applicants are required to complete an online application form along with the following:

• Cover letter;
• Filled application form
• copy of current CV;
• copy of valid ID;
• certified copies of relevant academic certificates; 
• Short Statement of Intent indicating their expectation from coffee quality experts training; (Maximum of 1 A4 page)

How to apply
Interested young graduates in coffee shall complete and submit an online application form accessible via this link: https://www.naeb.gov.rw/publications/call-for-applications-support-for-exporters-to-acquire-market-driven-certifications-1 no later than 12th June 2026.

For more information, please call +250788875828 or send an email to amani.rukundo@naeb.gov.rw

Done at Kigali, on 1st June 2026