Over the past years, experimentally processed coffees have gained extreme popularity with coffee professionals and consumers. As the demand grows, more farmers started to experiment with new processing techniques, but they don’t always have access to the right resources which can lead to nonuniform cup quality, over fermented notes, and even cup defects. During this workshop, we will discuss the evaluation of these experimentally processed coffees from a green coffee buyer company’s perspective. Attendees will have the opportunity to examine experimentally processed green coffee samples and learn about the effects that the processing has on the structure and shelf-life of the beans as well as identifying positive characteristics and negative flavors in the cup during a tasting session. We will discuss the challenges of creating special processing methods based on clients’ request and possible ways of mitigating risk for producers.

Room: Room 1

Pricing: €125.00

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructors:

Franciska Apró
Quality Control Coordinator, Sucafina Specialty Europe

Franciska Apro has over 10 years of experience in specialty coffee. She worked as a barista, barista trainer, quality manager and production roaster before joining Sucafina Specialty Europe in January 2020 in the capacity of Quality Control Coordinator. In 2021, she acquired her Q Arabica Grader certificate. Over the past 3.5 years she has graded, roasted and cupped thousands of coffee samples from various origins. Thanks to Sucafina’s vertically integrated supply chains, she has had the opportunity to visit numerous coffee origins and learn more about farming and processing trends. She regularly provides cupping feedback and discusses quality with suppliers, including many experimentally processed lots. 

Ermanno Perotti
Trainer, Sucafina Specialty

He studied Developmental Economics and began by designing sustainable development models for small coffee producers in Central & South America and in Southeast Asia. His interest in effectively integrating small producers into global coffee value chains led him to focus on the sensory and quality aspects of coffee. At the heart of what he does, coffee processing plays a special role. He gained knowledge by running wet mills in Central America and South East Asia, all supported by academical studies. Currently, he works as Global Origins Innovation in Sucafina and as a CQI instructor and SCA trainer.