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Understanding Coffee Fermentation and Processing

March 26, 2020 @ 9:30 am - 12:00 pm

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Understanding Coffee Fermentation and Processing
Join us:
Understanding Coffee Fermentation and Processing
9:30am – 12pm

Coffee enjoys a remarkably complex journey from tree to the cup, and its flavors can be dramatically impacted along the way using different techniques.

This class will feature tastings of dry and wet fermented coffees, and will help disambiguate washed, honey, semi-washed, pulped natural, natural, and wet-hulled processing methods. We’ll take a look at what exactly is happening during a coffee’s fermentation, and how this affects final flavor. Lastly, we’ll explore innovations in processing including Anaerobic and Carbonic Maceration.

The class involves an interactive lecture and an in-depth cupping of the processing styles discussed.

About the Instructor:

Chris Kornman, Education & Lab Manager, The Crown

Chris Kornman is a seasoned coffee quality specialist, avid writer and researcher, and the Lab & Education Manager at The Crown: Royal Coffee Lab & Tasting Room. Formerly a QC manager, cupper, educator, green coffee buyer, and roaster at Intelligentsia under the guidance of Geoff Watts, Chris logged thousands of miles across the coffee lands in East Africa and Brazil. His passion for coffee and education has led him to speaking opportunities at Anacafé in Guatemala City, Roasters Guild Sensory Summit at UC Davis, as part of the Academic Agenda for the Café de Colombia Expo in Bogotá, and in front of humming roasters and slurping coffee tasters worldwide.


March 26, 2020
9:30 am - 12:00 pm


The Crown: Royal Coffee Lab & Tasting Room
2523 Broadway
Oakland, CA 94612 United States
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