The processing module helps develop core competencies of coffee processing for different actors in the supply chain, including pulper operators and managers. It helps farmers, processors and mill operators a deeper understanding of coffee processing to consistently improve quality and reduce defects. Students are taught with common processing methods like washed & naturals to more new wave processing styles where fermentation & enzymes are making most of the flavor development. Students can also learn how biochemical changes bring about flavor differences, especially in regards to fermentation.

Lead Instructor: Dr. Raj Kumar Banjara, Q Grader & AST

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