Mastering Coffee Fermentation

Course Description

Coffee fermentation is a critical stage in post-harvest processing and a powerful tool for influencing cup quality, consistency, and sensory expression. Mastering Coffee Fermentation is an advanced, hands-on course designed for coffee professionals with an established understanding of coffee processing who want to strengthen their knowledge of fermentation science and its practical application. The course goes beyond conventional processing methods to examine the biological and environmental factors that drive fermentation. Participants will explore microbial activity, fermentation environments, temperature, time, pH, Brix, oxygen exposure, cherry maturity, and other variables that can significantly influence processing outcomes and cup quality. A key focus of the course is understanding the relationship between decisions made during post-harvest processing and their sensory impact in the final cup. Through hands-on processing, fermentation monitoring, comparative cupping, and the evaluation of fermentation protocols, participants will learn to assess results, identify potential issues, make informed adjustments, and develop processing approaches suited to specific coffees, environments, and quality objectives. Rather than relying on fixed recipes or pursuing fermentation for novelty, the course emphasizes intentional and repeatable processing. Participants will develop a stronger framework for determining processing objectives, identifying controllable variables, interpreting fermentation data and sensory results, and improving consistency from one batch to the next. Designed for experienced coffee producers, processors, cuppers, roasters, quality professionals, and coffee educators, Mastering Coffee Fermentation provides the knowledge and practical tools needed to move from simply processing coffee to intentionally managing fermentation and quality. Accommodation and meals shall be provided.