Coffee Science series is a sequence of lectures and/or hands-on practices on the science of coffee. Although the topics will depend on the episode, the season has so far included: coffee processing, brew water science, coffee extraction science, and advanced coffee roasting. The head instructor, Dr. Manuel Diaz, ONA Consulting, is an accomplished coffee processor, coffee policy consultant, master roaster, and A & R Q-Grading CQI instructor with more than 15 years in the industry of experience under his belt.
BEST HARVESTING AND PROCESSING PRACTICES WORKSHOP ON ROBUSTA
~ December 4 - 7
~ Napalit, Bukidnon, Philippines
Discover new coffee farming processes and techniques from Dr Manuel Diaz. Dr Diaz, a Social Anthropologist, is an accomplished coffee scientist who has worked with various farmers and farming communities in developing post harvest studies and processes. He is an accomplished coffee policy consultant, educator, master roaster and a CQI Arabica and Robusta Q Instructor. This class focuses on improving coffee farm productivity and sustainability of small holder coffee farmers.
PROGRAM FEE:
PHP 35,000 (LOCAL RESIDENT)
USD 900 (INTERNATIONAL STUDENT)
~ December 4 - 7
~ Napalit, Bukidnon, Philippines
Discover new coffee farming processes and techniques from Dr Manuel Diaz. Dr Diaz, a Social Anthropologist, is an accomplished coffee scientist who has worked with various farmers and farming communities in developing post harvest studies and processes. He is an accomplished coffee policy consultant, educator, master roaster and a CQI Arabica and Robusta Q Instructor. This class focuses on improving coffee farm productivity and sustainability of small holder coffee farmers.
PROGRAM FEE:
PHP 35,000 (LOCAL RESIDENT)
USD 900 (INTERNATIONAL STUDENT)
COURSE SCHEDULE*
DAY 1
- History of robusta coffee production, international market trends, and opportunities for fine robustas
- Factors affecting productivity and quality
- Harvesting and the ripening cycle. Fieldwork: harvest estimate, genetic flowering potential, and the ripening cycle; sorting and preparation of coffee cherries microlots
DAY 2
- Evolution of processing methods, from naturals to wash.
- Fieldwork: Starting of different processing methods by teams
- Use of processing logs, scales, refractometers, pH meters and thermometers
DAY 3
- Theory and practice of fermentation and metabolic activity
- Fieldwork: Monitoring and assessment of factors affecting fermentations in every treatment
- Auditing of wet processing infrastructure and fermentations in every treatment
DAY 4
- Theory and practice of drying
- Fieldwork: Monitoring and assessment of factors affecting the quality of drying processes in every treatment
- Auditing of drying infrastructure (assessment of drying infrastructure and samples)
- Conclusions
*Flight and accommodation details to be announced soon.
Program Application
We have already reached the maximum number of students for this course, please check our CLASS SCHEDULE for other courses.
