From beginner to expert in one course!
Become a producer of
Become a specialty coffee producer!
Here is everything you will learn during the course:
- The value of coffee varieties
- Health of the soil
- Harvest for specialty coffee
- Creating flavors through fermentation/oxidation
- Define the best process
- Coffee fermentation
- Coffee oxidation
- Double fermentation?
- Washed, honey and natural
- Extended fermentations
- Drying specialty coffee
- Stabilizing coffees
- Storing specialty coffee
- Hulling and standards
- How is coffee exported?
THE BEST MENTOR!
Nikolai Fürst
Swiss Roasting Champion 2021 and German Cupping Champion 2019, at only 31 years old, he has become a legend for his extensive knowledge in roasting, cupping, and barismo, even managing to train large coffee companies in Germany, such as: Tchibo.
He has been working with specialty coffees since 2015 and is developing unique profiles through farm planning, processing with extensive knowledge and experience in fermentations and oxidations to reveal your coffee’s full potential.
He is an expert who has delved into all areas of coffee. He is a certified Barista Hustle instructor, sells and exports high-quality coffee, works with processing, roasting, and profiling methods, advises farmers, coffee brands on quality and coffee strategies, improves for international companies their suppliers (farmers or associations) in coffee processing, milling, and preparation for export, German cupping champion in 2019.
Check the testimonials to get a clearer idea of his knowledge and how he can help you.
Dates of our next processing courses
What makes a coffee special?
- A coffee with differentiating cupping attributes
- Traceability and knowledge about production
- Customers in love with your coffee
There are many ways to produce specialty coffee. Many times, the coffee from the farm is not even tasted, and the quality of the coffee being processed is not recognized. Making a coffee drinkable or good is usually quite easy. Many times, details like machinery cleanliness, harvesting, etc., play a crucial role. However, designing processes that generate distinctive flavors in the cup requires a significant amount of knowledge and effort.
We have been working for six years processing coffees, designing benefit protocols, and have received several awards for our coffees. We can teach you how to improve your coffee starting now and in the medium term, produce incredible coffees that will captivate your customers.
FAQ
- Having extensive knowledge in coffee varieties, nutrition, and processing.
- Understanding the market to identify the demand.
- Washed. The coffee is harvested, pulped, fermented, and washed before drying.
- Honey. The coffee is harvested, pulped, fermented, and dried without washing (or with only a light rinse).
- Natural. The coffee is harvested, fermented, and dried.
The idea of specialty coffee is to work in partnership with customers. Prices are negotiated, and sometimes in auctions, prices can reach over a thousand dollars per pound of coffee. In general, prices are set at this level, but agreements are made with customers with the idea of creating a win-win situation between the producer and the roaster.
Extended fermentations can help improve the sensory profile of your coffee, but they also always carry a high risk of damaging it. Not all coffees with a hundred hours or more of fermentation result in expensive coffees. If you don’t have customers yet, you might lose money, because common marketers will not value experimental processing; on the contrary, they sometimes pay the price of dry coffee for coffees dried in cherry or with mucilage!
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There are no bad coffees, only badly processed coffees. Just like planting the Geisha variety, which is much more fragile as a plant and more susceptible to diseases, does not always mean you get the best cup of coffee. But with good nutrition and good processing practices it is easier to achieve outstanding cups of coffee.
Is it possible to be self-taught to become a specialty coffee producer?
Nothing is impossible. Everyone can teach themselves everything, but keep in mind that you can:
- Spend months or even years reading articles, books, videos and filtering good information.
- Read misleading or wrong information.
- You need a taster to check the results.
- Have a lot of self-discipline.
- Trial and error.
- Invest in a lot of coffee while gaining experience.
- Misinterpret the results of a test with another coffee, which may behave very differently.
Other advantages of producing specialty coffee
Specialty coffee is a growing market worldwide. By roasting coffee, green coffee is transformed into one of the most important and consumed beverages in the world. Due to the pandemic, many people began to take home coffee preparation seriously and, instead of spending money on parties, they invested in better coffee and in equipment to make their own coffee.
This mentality requires higher quality coffee roasters; customers are desiring higher quality specialty coffee.
When you produce specialty coffee you stop producing only one coffee. You will be able to offer your customers various types of benefits such as washed, honeys and natural, having different cup profiles. You will even be able to offer competition coffees, insignia processes and respond to special market needs.
MORE OF OUR COFFEE COURSES
Quality Management
Throughout the world there are thousands of coffee growing regions and what is most purchased is: Green Coffee. Understanding defects, cup profiles, roasting samples and fair pricing is part of our courses.
Our coffee cupping course trains you to determine the quality of green coffee and/or roasted coffee. You learn to analyze—following strict protocols—the coffee and define its defects and attributes: fragrance, aroma, flavor, aftertaste… among others.
With our professional barista course, you will become a coffee professional in beverage preparation: from traditional Espresso and Espresso-based drinks to Filter Coffee and signature mixology.
