For most people, the term fermentation primarily evokes images of alcoholic beverages like beer and wine. And when it comes to beer and wine, we have some sense that the process of fermentation impacts flavor and can be controlled through knowledge, technique, and the application of technology. Fermentation plays a part in many diverse food products including coffee. Regardless of how they are processed, the vast majority of coffees are impacted by fermentation at some point in their post-harvest treatment. This new CQI course explores the history of humans harnessing fermentation to our own ends and how understanding this process can give us tools to control and modulate the flavor of coffee. Proof of Covid vaccination required. Email email@example.com for more info about our Covid safety precautions.