4月份，完成了3年來一直想要完成的事~ 考取CQI Q Arabica Grader。
雖然在3年來店舖的營運中不斷自學，從品種、處理法、烘焙、沖煮以及風味和品嚐。但在上課的過程中還是覺得自己還有很多不足的地方，在不同的群體中學習，討論和分享，從不同角度學習，啟發更多的可能性。作為專業的咖啡從業者，獲取認証，是自身價值的一種肯定。

Firstly: getting qualified as a CQI Arabica Q Grader.
Although through running SonneCAD for these 3 years I have consistently kept self-learning in different areas from greens sourcing to brewing & sensory, but through the classes, I found that there was still very much that I have yet to learn. Through discussions and sharing a in a different environment, it has inspired me on so much more possibilities available in the world of coffee.

5月底到6月中旬，偶爾的機會下看到一個來自海南島萬寧興隆咖啡舉辦的Robusta烘焙比賽。當初也是帶著玩的心態，在接觸Robusta不多的情況下試試看。也沒想到以第五名入前20，最後奪冠。在那個濕度極高和平均氣溫在攝氏30度的環境下，在室外的環境烘豆簡直就是一個可怕的挑戰，考驗耐性的不止是熱，還有就是被蚊釘。除了烘焙，整體workflow, organization, roasting strategy and hygiene都係取勝的關鍵。

但我覺得更有得著的是認識一班新的朋友和深入了解一個很純粹的咖啡產地。開拓了另一個咖啡の路。

I was also fortunate to be able to participate in a Robusta roasting competition in Hainan. Bringing a lighthearted yet serious attitude, I thought to try as a first approach on a variety that I had less touched upon. I never expected to finish finally as the champion.

It was an eye-opening experience to interact with Robusta this way: having to roast outdoors in a very hot and humid environment was not easy (with frequent attacks from mosquitoes too!), combined with having to use the competition roaster for the first time.

But most importantly? I gained a lot of like-minded friends and a deeper understanding of a young origin, opening a new path in this world of coffee.