Bacteria & Brews

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.

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!

Know what’s Happening Next — before everyone else does.

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Host or Publisher Amélie Haakonsen