Before 2022 came to an end, CQI Q Processing Level 1 & 2 Instructor, Hernando Tapasco, volunteered his time to lead a series of pilots (free of cost for participants) - for a new CQI Post-Harvest Processing class, “Yeast Inoculation in the Field”.
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.
The pilot classes took place in Colombia, with a total of 62 producers from the following departments: Caldas, Quindío, Risaralda, Antioquia, and Cundinamarca. Tapasco, who is a native of Pereira Risaralda himself, is an expert in coffee processing – being one of the first QP Instructors when the Post-Harvest Processing program began in 2017.
CQI continues to introduce shorter, accessible,topic-specific classes, aimed at the improvement of coffee quality in producing countries. This class will officially launch soon – meaning certified CQI educators will be able to offer this class in more producing countries.
Listen below to hear Hernando talk more about this class!
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