.jpg)
CQI Coffee Fermentation: From Microbes to Flavors
📅 15–18 December 2025
📍 Simalem Coffee Academy, Merek – North Sumatra, Indonesia
Unlock the hidden potential of coffee flavor through fermentation. This official CQI Coffee Fermentation course is an immersive, hands-on learning experience designed for coffee professionals who want to master fermentation as a powerful quality and flavor–shaping tool.
Set in the highlands of Lake Toba at Simalem Coffee Academy, this course takes you deep into the science and practice of coffee fermentation—from understanding microbial ecosystems to applying controlled fermentation strategies that elevate cup quality. Participants will explore how different microbes, environments, and processing decisions interact to create distinctive and desirable flavor profiles.
The program blends classroom discussions, real-world processing experiments, field practice, and guided sensory evaluation, allowing participants to connect theory directly with taste in the cup.
The class will be coached by Johan Kwe, a CQI Q Processing Expert, Q Processing Instructor, and Q Arabica Grader, bringing extensive experience in post-harvest processing, fermentation design, and quality evaluation.
Official CQI fermentation modules and learning materials
Hands-on field practice with fermentation and processing tools
Practical insights into traditional, modern, and experimental fermentation methods
Guided cupping sessions to evaluate fermentation impact on flavor
Certificate of participation from CQI
Transportation (Medan – Simalem Coffee Estate / round trip)
Accommodation at Taman Simalem Resort
Meals during the training (3 times daily)
Coffee producers, processors, and mill managers
Quality control and R&D teams
Coffee professionals seeking deeper fermentation expertise
Note:
Prior completion of CQI Q Processing is highly recommended.
A solid foundation in cupping and sensory evaluation will help participants gain maximum benefit from the course.