Bacteria & Brews

Please join us at our DOCR HQ for a special course about coffee fermentation and processing methods followed by a coffee tasting!
About this Event

DOCR’s EDU Department invites you to Ferndale's Training Lab for a two-hour class all about coffee fermentation, led by special guest teacher & DOCR Certified Educator Kyle Lavallee alongside Coffee Education Manager Emma LaVoie.

Recently, Kyle completed DOCR’s Certified Coffee Educator program with a final presentation on coffee processing and fermentation. It was simply too good not to turn into a class and share with all of you.

Discover how coffee develops its complex flavors on the microbial level, and explore how innovation in coffee processing impacts cup quality. Students will learn from the ground up, tracing how traditional processing methods paved the way for today’s sparkling co-ferments.

This course will primarily consist of a lecture-style presentation, and no previous coffee knowledge or experience is required. Participants will also be invited to join a guided coffee tasting at the end of the class, where we’ll explore the flavor differences between various processing methods.

Feel free to bring a notepad and pen for note-taking as we dive into processing methods, bacteria, fermentation, microbes, and more!