• Overview of basic processing methods, as well as variants of these methods. 
• Start and monitor samples of each method. 
• Discussion of variety, sugar content, and impact on quality.
• Cupping and discussion of experimental processing methods. 
• In depth discussion on drying methods, embryogenic activity, fermentation, best practices and affect on processing. 
• Continued monitoring of processing methods.
• Further cupping and discussion of experimental processing methods. 
• In-depth discussion on proper storage techniques, as well as types ofprocessing equipment, cleaning and maintenance best practices. 

Instructor: Manuel Diaz

Price: RMB 5,000

For more info please visit sci.coffee.

Book this course online by clicking the following button

For more information, please contact Peter at peter@torchcoffee.cn.