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10th–14th September | The Independent Coffee Lab, London
Join us for a unique 5-day immersion into coffee processing, fermentation, and Canephora (Robusta), guided by some of the leading educators in the industry, including the renowned Luz.
This intensive programme brings together three complementary courses designed to provide coffee professionals with a deeper understanding of post-harvest processing, fermentation science, and the growing importance of Canephora within specialty coffee.
Developed in partnership with Lallemand.
Over two days, participants will explore the fundamentals and science of fermentation, including:
The role of key microorganisms.
Fermentation in traditional processing methods.
Inoculations and fermentation control.
How microbes can be used to influence and create flavour.
Practical applications of fermentation in coffee production.
Who is it for?
Coffee professionals interested in a scientific approach to fermentation and its application within coffee processing.
Prerequisites: Knowledge of coffee fruit anatomy and traditional coffee processing methods.
Level: 200-Level
Format: In-person
Certification: Non-certificate
The Processing Generalist course provides a comprehensive introduction to the main coffee processing methods and their impact on flavour, chemistry, and quality.
The programme includes:
Lectures and presentations.
Group activities.
Practical cupping sessions.
Understanding how processing influences coffee character.
Participants who wish to become certified must successfully pass the multiple-choice examination at the end of the course.
Who is it for?
Coffee professionals including roasters, retailers, green buyers, baristas, and anyone interested in understanding coffee processing more deeply.
Minimum age: 16 years old.
This course explores the history, genetics, production, quality, and market potential of Canephora coffees.
Topics include:
The evolution of the Robusta market.
Fine Robusta vs Commercial Robusta.
Genetics and agronomy.
Quality assessment.
Market trends and opportunities.
Sensory differences between Arabica and Canephora.
The course concludes with a guided tasting session comparing Fine and Commercial Robustas, allowing participants to explore the sensory diversity of the species.
Who is it for?
Coffee professionals familiar with Arabica who wish to understand Canephora's growing role within specialty coffee.
Places for the full combo are limited.
Once the programme is sold out, registrations will close.
Individual courses may still be available for purchase separately, subject to availability.
We recommend booking early to secure your place.
10th–14th September | The Independent Coffee Lab, London
Join us for a unique 5-day immersion into coffee processing, fermentation, and Canephora (Robusta), guided by some of the leading educators in the industry, including the renowned Luz.
This intensive programme brings together three complementary courses designed to provide coffee professionals with a deeper understanding of post-harvest processing, fermentation science, and the growing importance of Canephora within specialty coffee.
Developed in partnership with Lallemand.
Over two days, participants will explore the fundamentals and science of fermentation, including:
The role of key microorganisms.
Fermentation in traditional processing methods.
Inoculations and fermentation control.
How microbes can be used to influence and create flavour.
Practical applications of fermentation in coffee production.
Who is it for?
Coffee professionals interested in a scientific approach to fermentation and its application within coffee processing.
Prerequisites: Knowledge of coffee fruit anatomy and traditional coffee processing methods.
Level: 200-Level
Format: In-person
Certification: Non-certificate
The Processing Generalist course provides a comprehensive introduction to the main coffee processing methods and their impact on flavour, chemistry, and quality.
The programme includes:
Lectures and presentations.
Group activities.
Practical cupping sessions.
Understanding how processing influences coffee character.
Participants who wish to become certified must successfully pass the multiple-choice examination at the end of the course.
Who is it for?
Coffee professionals including roasters, retailers, green buyers, baristas, and anyone interested in understanding coffee processing more deeply.
Minimum age: 16 years old.
This course explores the history, genetics, production, quality, and market potential of Canephora coffees.
Topics include:
The evolution of the Robusta market.
Fine Robusta vs Commercial Robusta.
Genetics and agronomy.
Quality assessment.
Market trends and opportunities.
Sensory differences between Arabica and Canephora.
The course concludes with a guided tasting session comparing Fine and Commercial Robustas, allowing participants to explore the sensory diversity of the species.
Who is it for?
Coffee professionals familiar with Arabica who wish to understand Canephora's growing role within specialty coffee.
Places for the full combo are limited.
Once the programme is sold out, registrations will close.
Individual courses may still be available for purchase separately, subject to availability.
We recommend booking early to secure your place.