este evento es bilingüe, en inglés y español
Nos hospedamos en un hotel en Antigua y cada día nos desplazamos 15 minutos hasta la finca donde se encuentra el beneficio. Estos transportes están incluidos en el ticket.
Iniciamos recibiendo la cereza que llega del campo como introducción a lo que será la semana de entrenamiento. Despulpamos y nos adentramos en el mundo de la fermentación de 3 estilos diferentes (Levadura o alcohólico, proceso desnudo y láctico).
Degustamos cafés preparados en el campamento anterior y tenemos un acercamiento con el cultivo. Revisamos las mejores prácticas y protocolos de secado, resolvemos preguntas frecuentes y finalmente concluimos con un espacio para debatir lo aprendido. Todo esto alternado con tiempos de clase donde revisamos la ciencia y el fundamento científico de lo que ocurre en el tanque de fermentación.
Es un taller práctico para cualquier persona interesada en conocer más a fondo el proceso. Por lo general asisten personas de diferentes partes del mundo como tostadores, productores, exportadores y entusiastas.
¿Qué incluye el ticket?
$1500 USD
* Si necesita cancelar su boleto, recibirá un reembolso completo dentro de los 14 días posteriores a la compra
** Reembolso del 65% después de 14 días desde la compra
*** Este es un evento privado, que requiere reservas de alojamiento y transporte con mucha anticipación.
We discuss the importance of cherry selection
We will learn what happens in the tank during fermentations
We will study best drying practices
We will explore alternative processes and learn when is best to use them.
Classroom time is very important to understand the science behind your processes
And one of the most important parts, spending time with awesome coffee people.
Take your processing to the next level, by coming to learn directly from me at our wet mill in Santuario, Risaralda, Colombia.
You will come to Colombia and process coffee with me from start to finish. We will cover:
Your ticket INCLUDEs:
SOLD OUT
SOLD OUT!
Take your processing to the next level, by coming to learn directly from me at our wet mill in Santuario, Risaralda, Colombia.
You will come to Colombia and process coffee with me from start to finish. We will cover:
Your ticket INCLUDEs:
SOLD OUT
SOLD OUT!
este evento es bilingüe, en inglés y español
Hands-on coffee processing hosted at Rueda Farms in Antigua, Guatemala. During the workshop we will cover:
Your ticket INCLUDEs:
PRODUCERS: $1500 usd
OTHERS: $2000 usd
Click below to request a ticket.
* If you need to cancel your ticket, you will receive a full refund within 14 days from purchase
** 65% refund after 14 days from purchase
** No refunds will be given within 60 days of the event
*** This is a private event, that requires lodging & transportation reservations far in advance***
We discuss the importance of cherry selection
We will learn what happens in the tank during fermentations
We will study best drying practices
We will explore alternative processes and learn when is best to use them.
Classroom time is very important to understand the science behind your processes
And one of the most important parts, spending time with awesome coffee people.
FTC 1: July 2022 (Colombia)
FTC 2: September 2022 (Colombia)
FTC 3: January 2023 (Colombia)
FTC 4: June 2023 (Indonesia)
FTC 5: December 2023 (Guatemala)
FTC 6: February 2024 (Guatemala)
Este Video es en español para productores. En este video, Lucia ofrece un resumen de los conceptos científicos involucrados en el procesamiento del café, centrándose especialmente en la microbiología y la fermentación.
This year’s workshop will dig deeper into farming practices and how the choices made in the farm can limit or enhance processing practices. SOME OF THE THINGS WE WILL COVER: Get to the root cause of underperforming coffee, Understand what causes imbalances in soil, Optimize mineral nutrition for ideal microbial activity, How soil health impacts cup quality.
In this video, Lucia provides an overview of scientific concepts involved in coffee processing, focusing especially on microbiology and fermentation.
In this video, Lucia provides an overview of scientific concepts involved in coffee processing for Cuppers and green buyers to understand where coffee flavor comes from.
