Fermentation Feels

About This Course

Fermentation is the flavor engine of coffee. Fermentation Feels takes you into the heart of post-harvest transformation, exploring how microbial life shapes taste, consistency, and quality across washed, natural, honey, and anaerobic processes. This course gives you a working grasp of coffee microbiology, practical fermentation management, and the critical decisions from cherry picking to drying and sorting that set up a successful, repeatable cup. You’ll learn to evaluate how variables — temperature, water activity, oxygen control — shift flavor outcomes, and how fermentation links to the roast profile and final brew. From processing styles to flavor targets, you will build confidence in reading, designing, and stabilizing post-harvest systems across large or small harvests. Beyond technique, you will see how fermentation is also a site of innovation, rewriting the possibilities of flavor and quality. And you’ll understand how control over fermentation shapes power, trade, and recognition within global coffee systems. In-person, you’ll spend 6 full days immersed in lectures, lab work, cuppings, experiments, and hands-on process design — alongside informal learning during Soul, Ritual & Aesthetic sessions. Online, you will join eight 4.5-hour live sessions with real-time translation, sensory assignments, and guided group discussions. 👉 Pricing Online: Sustainable €1000 | Group Sustainable €800 | Solidarity €0–600 | Supporter: Sustainable + €250 In-person: Sustainable €1400 | Group Sustainable €1100 | Solidarity €100–1000 | Supporter: Sustainable + €400 Fermentation is not a mystery — it is a system you can master. Reserve your spot and learn to taste, design, and repeat with confidence.