COFFEE AND FERMENTATION

  • coffee and fermentation
    October 7, 2017
    6:30 pm - 8:30 pm

 

***Due to personal circumstances Samuli will no longer be able to travel to Ireland and we will unfortunately be postponing this event. We hope to host it again some time in Spring 2018***

 

 

Samuli Marila of The Coffee Collective in Copenhagen presents an evening about coffee and fermentation.

 

It’s well known that through different processing methods you can create different wines from the same grapes, but the fact that the same applies for coffee is less known.

Therefore we’ll try to change that tonight, on a small scale.

First off we’ll serve a small glass of coffee kombucha over ice, to be enjoyed during a short lecture about coffee and fermentation at farm level. The presentation will be brought to the next level in the cupping (coffee tasting) based on the impact of fermentation on the aroma and flavour of coffee. The coffees served will mainly be from Hacienda La Esmeralda in Panama but also from other top producers.
The farms are known for their high quality beans and amazing work on fermentation. We will finish off with a cocktail based on coffee kombucha, just to ensure that we’ve had enough caffeine for the evening

 

 

 

 

SAMULI MARILA has been working with coffee since 1997. He has worked alongside some of  Denmarks most well respected Roasters, Estate Coffee and Kent Kaffee Laboratories before becoming barmanager, roaster and event co-ordinator for The Coffee Collective. He has been on coffee trips to Central America four times and won the Danish Cuptasting twice, a wonderful competion where all that’s needed is a spoon