About Us
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Join us for an interactive tasting and learning experience as we dive into the details of post-harvest processing and fermentation.
Our passion to enjoy remarkably complex journey from tree to the cup, and its flavors can be dramatically impacted along the way using different techniques.
This class will feature tastings of dry and wet fermented coffees, and will help disambiguate washed, honey, semi-washed, pulped natural, natural, and wet-hulled processing methods.
We’ll take a look at what exactly is happening during a coffee’s fermentation, and how this affects final flavor.
Lastly, we’ll explore innovations in processing including Anaerobic and Carbonic Maceration.
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