Welcome to Harvest Season!
Join us for this brand new class led by international coffee processing educator, consultant, and our dear friend, Alex Brooks. Scheduled for Tuesday, September 24th at 8am, this full day class involves lecture-style classroom learning paired with hands-on field experience. Students can expect to walk away with new found knowledge covering best practice coffee processing parameters as well as understanding the basics of inoculation and drying for quality coffee.
Together, the group will process three small lots of coffee with guidance from Alex, with each lot varying in one small or big way. The goal being to learn how to properly prepare for and execute various processing techniques.
So, what do you need to bring?
You and yourself! And probably your favorite notebook, but paper and pens are provided.
PCR and Alex are covering the rest. We’ll bring the materials, class files, coffee cherry, yeasts, tools, and equipment!
We are excited to host this class in a small-group setting where students will have plenty of opportunities to ask questions, engage in discussion, and have one-on-one learning time with the instructor. With a class of this size, we require at least three students to register to move forward as scheduled. PCR will be in touch as the date approaches should scheduling changes be required.
As a full-day class, your registration fee includes the cost of your lunch for the day; we will take one 30-minute lunch break and a few stretching breaks throughout the day.
About Your Instructor
Alex Brooks has worked with coffee growers, roasters, processors, importers, and baristas throughout the Americas. His experience in wet-mills in Latin America and Hawaii is shaped through the lens of education in post-harvest processing. Alex’s approach focuses on the many benefits of understanding how fermentation affects the value of a grower’s coffee in both their mills and around a cupping table. He has worked elbow-deep in coffee pulp alongside both coffee luminaries and the underappreciated.
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