Fermentation is a ubiquitous biochemical process present throughout the coffee journey from seed to cup. In this workshop, we will explore the early scientific findings that attempt to characterize the impacts of controlled coffee fermentation protocols on the coffee beverage sensory profile.
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![Coffee fermentation and it’s impact on the sensory profile of coffee [EN]](https://cdn.viralagenda.com/images/events/998ffe0a263ed4e5e2ca94dad23a5198-large.jpg)