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PC 4.0 What’s in Chapter 4?

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We investigate the evolution and science behind carbonic maceration and semi-carbonic maceration.  We take a look at Kenyan Double fermentation. We explore advances in lactic processing and hot fermentation.  We speak with industry professionals, including producers, green buyers, and baristas, to gain an understanding of fermentation from farm to cup.  

Back to: Processing > Controlled Fermentation

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