Lecture Description
In recent years, highly sophisticated, experimental post-harvest processing styles have been developed in many countries. This trend is reflected in a diversity of processing method, for instance anaerobic naturals where coffee cherries are being fermented for several days in closed containers prior to drying the cherries. To analyse the impact of such an anaerobic step during an in cherry fermentation, we have analysed coffee from four different processes, all produced from the same coffee from Chepsangor Hills Estate in Kenya by Rosabella Langat and obtained through Crankhouse coffee. This allowed us to compare traditional processes such as washed and natural coffee with coffees that went through such an in cherry fermentation and how processing affected both physical and chemical composition in both green and roasted coffees. The impact of post-harvest processing on final flavour is able to drastically change the flavour profile of coffee, which will be discussed in the presentation.
Date: Saturday, June 29, 2024
Time: 13:00 - 14:00
Location: Lecture Room 1
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturers / Presenters
Sebastian Opitz (he/him)
Head of Green Coffee at the Coffee Excellence Center, ZHAW
Dr. Sebastian Opitz is the head of green coffee at the Coffee Excellence Center of the Zurich University of Applied Sciences in Switzerland. The main research focus lies on connecting properties of green coffee with cup profile by using a wide variety of analytical chemistry methods and sensory evaluation to explore the impact of origin (coffee variety and species, terroir, post-harvest processing etc.) on final cup. As a AST in green coffee Sebastian is part of the SCA green coffee creators group that develops the curriculum of the SCA Coffee skills program and also teaching green coffee from tree to trade in continuous educations programs of the ZHAW.