Finding your way around in the Processing Revolution | Mario Fernández
In recent decades, specialty coffee has experienced a revolution in postharvest processing. The speed of new method development is increasing as the success of honey and natural processes has spurred innovations like extended fermentation periods and carbonic maceration. This revolution brings opportunities for technological progress in processing and for leading processors to add value to their coffee, but it comes with a cost: confusion about what each processing method requires and which one is most suitable. How can individuals find their place in this industry-wide revolution? Though we don’t have a precise map, we can suggest a general methodology for orientation and navigation through these exciting, turbulent times.
About the Presenter
Mario Fernández, Technical Director
Specialty Coffee Association
From a coffee-producing family in Mexico, Mario Fernández has tried to understand coffee for 27 years under the light of food science. He recently joined the SCA as Technical Director.
