Coffee Fermentation/Processing Class // July 25th, Saturday 3:30-5pm SHAW

This class focuses on the processing methods that ferment the coffee (natural, honey, and washed), along with their other "additions" that can be quite confusing to see on bags. We begin the class with the three basic processing methods and a baseline for fermentation, then move onto the more complex add ons that producers and farmers use for additional or different fermentations. 

In the world of today's specialty coffee, you find an exuberant amount of additonal fermentations methods. We dive deep into it and what it does to the coffee. 
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Afterwards, we briefly go over roasting and the new chemical changes that happen through it. 
 
You can expect the following: 
 
1 hour - 1 hour and a half
Three small cups of coffee from three expensive flavorful coffees, highlighting different processes
Resources to take home and utliize
25% discount on any bag of coffee that day only
 
We have worked hard to make this class both palatable and in-depth. We encourage any and every question throughout the presentation and will do our best to accommodate everyone present. This class was born out of the desire to make sure that both professionals as well as hobbyists leave with more knowledge of the coffee process and the ability to explain and understand why coffee tastes the way it does.