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The CQI Coffee Fermentation: From Microbes to Flavors course is an intensive professional training designed to deepen participants’ understanding of coffee fermentation through scientific and practical approaches.
This course explores the role of microorganisms in coffee fermentation, the management of fermentation variables, and their direct influence on flavor development and cup quality. Participants will gain hands-on experience in analyzing fermentation processes, understanding microbial activity, and applying controlled techniques to improve consistency and quality in post-harvest processing.
Led by Johan Kwe, a CQI-certified instructor, the program combines theory, laboratory-based learning, and practical applications to bridge science and real-world coffee processing.
Course Details:
📅 Date: 23–26 April 2026
📍 Location: Simalem Coffee Academy, Merek – Sumatra
🎓 Certification: Coffee Quality Institute (CQI)
This course is ideal for coffee producers, processors, quality managers, and professionals seeking to elevate their technical expertise and produce coffee that meets international quality standards.