CQI Coffee Fermentation: From Microbes to Flavors
November 5 / 8AM – 12PM, 1PM – 5PM (On-site, Bukidnon)
November 6 / 8AM – 12PM, 1PM – 5PM (On-site, Bukidnon)
November 7 / 8AM – 12PM, 1PM – 5PM (On-site, Bukidnon)
November 8 / 8AM – 12PM, 1PM – 5PM (On-site, Bukidnon)
Location: Lake Napalit, Bukidnon
Instructor(s):
John Kwe
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.
Notes (Please contact us for further details):
- Fees are exclusive of accommodation and meals.
Johan Kwe is a Sumatra-based coffee producer with over a decade of experience in specialty coffee. He holds a B.A. in Economics from The Ohio State University and is a licensed CQI/Texas A&M Q Processing Expert, Q Arabica Assistant Instructor, and Q Processing Instructor for both arabica and robusta.
As the Quality Control Manager for Simalem Specialty Coffee, he oversees mill operations, export programs, and quality improvement. He also founded 3 Beans Coffee Roasters in 2015 and established Simalem Coffee Academy to provide professional training in coffee processing and evaluation.
Johan has taught CQI courses in multiple countries and collaborated with organizations like FairTrade ANZ and the International Trade Centre. He also contributed to The Value of Specialty Coffee Cuppers publication and helped pilot CQI’s Q Processing Professional - Robusta course.
