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Anaerobic fermentation? Carbonic Maceration? Processing, roasting, and drinking new styles of coffee.
Ever wondered what "anaerobic fermentation" and "carbonic maceration" really mean? Curious about the science behind these terms, or how new types of processing methods affect the roast process? We have you covered in our next webinar with Nordic Approach where we dive into all the details you need to know about new processing methods. We will bring along:

Lex Wenneker - founder of Friedhats in the Netherlands
Dmitrii Borodai - founder of The Welder Catherine in Russia
Morten Wennersgaard - founder of Nordic Approach in Norway
Kingsley Griffin - Kingha Coffees in Uganda
Natalia Brito & Andre Garcia - Jaguara Coffee in Brazil
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