Background

The National Agricultural Export Development Board (NAEB) would like to recruit self-motivated and qualified candidates to fill the following position.

Responsibilities

• Supervision of a team of cuppers and report to Quality Assurance and Regulatory Division Manager on performance of sample collection, coding, roasting, cupping and storage of reference samples
• Ensure proper documentation of Quality Assurance and Regulatory Division Standard Operating Procedures in collaboration with Sampling and coding officer, Quality Assurance and control specialist so that cupping laboratories are ready for accreditation and QMS re-certification
• Prepare training program for coffee cuppers and submit for approval by supervisor
• Coordinate sample preparations including roasting and grinding, sensory laboratory equipment preventive maintenance and environmental control of the lab to ensure reliable cupping results.
• Conduct professional sensory evaluation (cupping) of coffee samples in line with international protocols (SCA and CQI standards).
• Coordinate cupping, physical analysis and record keeping of cupping results to ensure timely delivery and produce of reliable results
• Collaborate with other laboratory staff to ensure impartiality and avoid bias or direct collaboration between exporters or other external stakeholders
• Inspection of coffee post-harvest facilities including coffee washing stations, warehouses, dry mills, coffee cupping laboratories and roasting plant
• Prepare required narrative, weekly, monthly, quarterly and annual reports from Coffee cupping lab and submit to supervisor
• Review of coffee Export documents including contracts, invoices and related requests.
• Support training, calibration, and quality benchmarking activities.
• Coordinate Best of Rwanda coffee competition and any other regional or international coffee competitions activities, including preparation of cupping sessions, identification and request of required consumables, ensuring smooth implementation of key activities from sample submission until shipment of winning coffee samples and entire lots.
• To undertake other duties assigned by the direct supervisor

Qualifications

• Bachelor’s degree in Agronomy, Biotechnology, Food Science, Chemistry, Agriculture economics and Agri-business
• Shall hold at least one of the following certifications, including but not limited to: Q Grader, Q Processing, SCA Sensory Skills – Professional, SCA Green Coffee – Intermediate and ISO 17025.

Experience

• Proven experience in working with coffee post-harvest facilities such as coffee washing stations, warehouses, dry mills, coffee cupping laboratories and roasting plants for at least 5 years
• Proven experience in coffee cupping or quality assurance preferred.

Skills

• Strong analytical and reporting skills.
• Strong teamwork and organizational abilities
• Analytical and problem-solving skills;
• Strong technical skills;
• The ability to work well under pressure;
• Attention to details;
• Team working skills;
• Organizational and team management;
• Interpersonal and communication skills;
• Fluent in English and/or French.

Deliverables

• Timely and impartial cupping reports.
• Properly coded and traceable coffee samples.
• Well-documented sampling records for export and cupping sessions.
• Contribution to the integrity and reputation of Rwanda’s coffee exports.
• Timely and impartial cupping reports (monthly, quarterly, and annual reports).
• Properly coded and traceable coffee samples.
• Well-documented sampling records for export and cupping sessions.
• Contribution to the integrity and reputation of Rwanda’s coffee exports.
• Well-coordinated national and international coffee competition including Best of Rwanda coffee competition.

• Supervision of a team of cuppers and report to Quality Assurance and Regulatory Division Manager on performance of sample collection, coding, roasting, cupping and storage of reference samples
• Ensure proper documentation of Quality Assurance and Regulatory Division Standard Operating Procedures in collaboration with Sampling and coding officer, Quality Assurance and control specialist so that cupping laboratories are ready for accreditation and QMS re-certification
• Prepare training program for coffee cuppers and submit for approval by supervisor
• Coordinate sample preparations including roasting and grinding, sensory laboratory equipment preventive maintenance and environmental control of the lab to ensure reliable cupping results.
• Conduct professional sensory evaluation (cupping) of coffee samples in line with international protocols (SCA and CQI standards).
• Coordinate cupping, physical analysis and record keeping of cupping results to ensure timely delivery and produce of reliable results
• Collaborate with other laboratory staff to ensure impartiality and avoid bias or direct collaboration between exporters or other external stakeholders
• Inspection of coffee post-harvest facilities including coffee washing stations, warehouses, dry mills, coffee cupping laboratories and roasting plant
• Prepare required narrative, weekly, monthly, quarterly and annual reports from Coffee cupping lab and submit to supervisor
• Review of coffee Export documents including contracts, invoices and related requests.
• Support training, calibration, and quality benchmarking activities.
• Coordinate Best of Rwanda coffee competition and any other regional or international coffee competitions activities, including preparation of cupping sessions, identification and request of required consumables, ensuring smooth implementation of key activities from sample submission until shipment of winning coffee samples and entire lots.
• To undertake other duties assigned by the direct supervisor

• Strong analytical and reporting skills.
• Strong teamwork and organizational abilities
• Analytical and problem-solving skills;
• Strong technical skills;
• The ability to work well under pressure;
• Attention to details;
• Team working skills;
• Organizational and team management;
• Interpersonal and communication skills;
• Fluent in English and/or French.

• Bachelor’s degree in Agronomy, Biotechnology, Food Science, Chemistry, Agriculture economics and Agri-business
• Shall hold at least one of the following certifications, including but not limited to: Q Grader, Q Processing, SCA Sensory Skills – Professional, SCA Green Coffee – Intermediate and ISO 17025.