FLORENCE, Italy– The history of coffee processing, bean anatomy, in depth analysis of various fermentation and drying methods, will be only some of the topics and activities taught by the level I certificate masterclass, held by the Coffee Quality Institute, on Wednesday 20th and Thursday 21st March 2019 at the Caffè Corsini Masterbar School (via del Sembolino, 60-64 – Badia al Pino – AR).
Enrollment, arranged by Ditta Artigianale, specialty coffee bars and micro-roasters, will be opened exclusively to trade professionals such as bartenders, coffee roasters, tasters and/or lab technicians who wish to further their knowledge of the various processing and tasting aspects of coffee. Such initiative is carried out in collaboration with Caffè Corsini.
Francesco Sanapo, award-winning coffee champion, and the mind behind the Ditta Artigianale brand as well as owner of the two stores in Florence, will introduce the event, while Luz Stella Artajo Medina, PhD in Economy and Science of Coffee and member of CQI, the number one coffee quality certificating body in the world, will review the technical notions.
“In what way processing and fermentation methods influence the coffee’s final taste? We will answer this question during our masterclass – states Francesco Sanapo – Participants to this course will journey to the origins of taste, an essential aspect for all trade professionals in order to learn how to distinguish defects and characteristics derived from post-processing coffee methods.
Though the masterclass focuses mainly on cupping, we will also have technical lectures and group activities. The course will take into consideration all aspects post-harvest, specifically coffee processing methods, from fermentation to drying, concentrating on possible future problematics, starting with environmental and social aspects.
At the conclusion of the two days, participants will take an exam for the attainment of a level I “Q – Processing” certificate”.
For info and reservations: francesco@dittaartigianale.it – limited seats.
About Luz Stella Artajo Medina
Luz Stella Artajo Medina PhD obtained her degree in food engineering at the “Unversidad de Caldas” – Manizales, Colombia, and a doctorate in food technology at the “Univesitat de Lleida” – Lleida, Spain. She began her professional career inside labs specialised in olive oil analysis, in the Research, Development and Quality Control field.
In 2007, she first begun working in the coffee field as an auditor for the Cup of Excellence (COE), one of the most prestigious coffee competitions in the world. She has been collaborating for years with the Coffee Quality Institute (CQI) as regional coordinator for South America, and lately as consultant for various ongoing projects.
Ms. Artajo is a certified Q instructor (Q selector and Q Processing), and has trained international renowned cuppers, in Colombia mainly, but also in other countries such as Peru, Brazil, Mexico, USA, Spain, France, Myanmar, Philippines, China and Burundi.
She obtained a Master in Coffee Economic and Science at the “Univesità degli Studi di Trieste” and a Master in International Business Management. She is an inspector at the Specialty Coffee Association Campus (SCA) and her knowledge is widely appreciated by the specialty coffee producers with whom she has been working in closed contact for years.
Ditta Artigianale is the first specialty coffee-bar brand (dedicated exclusively to prestigious coffees) in Italy. Managing director is award-winning bartenders’ champion Francesco Sanapo who has the delicate task of choosing the best blends and mono-origin coffees directly from the farms situated in the producing countries. Ditta Artigianale is also a micro-roaster and its coffees, both roasted and fresh, are available also on-line at www.dittaartigianale.it
Caffè Corsini, founded in 1950 in Arezzo by Corsino Corsini, is a leader in the food and beverages market, exporting its products in more than 65 countries worldwide. Born as a small coffee-processing lab, during the years it has become one the most important Italian coffee roasters in the world, present also in all the major food chains.
Coffee beans are carefully selected by travelling directly to the producing countries searching for the best blends, in order to bring both to the dining table and bars a taste not only produced by numbers and machines, but also by faces, aromas, cultures of far-away lands. Caffè Corsini also promotes the protection of the producing countries’ territories, and the safeguard of the environment and local coffee workers.
