CQI Coffee Fermentation
From Microbes to Flavors
Course Description
In this class, attendees will demystify the fermentation of coffee through an approachable and science-based class that illustrates the potential to be used as a tool by producers. The class includes a thorough introduction to fermentation, looking at the microorganisms that carry out fermentation, explaining the fermentation process in detail, and covering how fermentation may be used to generate flavors in post-harvest processing.
Upcoming Sessions
Booking and Rescheduling Policy
All payments made for courses are final and non-refundable. However, in certain cases, rescheduling may be permitted provided that a formal request is made at least 72 hours prior to the start of the course. Requests made after this period may no longer be accommodated, and the payment will be forfeited. Please note that class schedules are subject to change due to unforeseen circumstances or operational requirements. In such cases, all enrolled participants will be promptly notified, and appropriate arrangements will be made to ensure minimal disruption.
Course Venue
Lake Napalit, Bukidnon (Coffee Farm)
Lake Napalit, Pangantucan, Bukidnon, Philippines
09271232029
classes@coffeeschool.asia