This one-day, hands on class, was developed with the sponsorship of LALCAFÉ™. Students learn about coffee fermentation, what can influence it, how it can be monitored as well as how to apply an inoculant (in this case active dry yeast), its activation and the correct procedure. Yeast Inoculation in the Field is taught at a wet mill or washing station during harvest, focusing on the best practices of using commercial yeast and it is intended for people in producing regions who are interested in fermentation and want to learn yeast techniques - inoculation specifically.
 
Please contact us for pricing.