Woman holding coffee cherries in Brazil
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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 webinar with Nordic Approach. We dive right into all the details you need to know about new processing methods.

Learn more about the innovative experiments of our international experts:

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

We understand that you may not have time to follow the entire session so we've added some handy quick links to key topics here. You can watch the video on our site, or click the links to be taken to that particular topic (this will take you to YouTube).

00:02:28 Morten Wennersgaard defines the terms for processing and fermentation methods: "anaerobic", "carbonic maceration", "skin contact" and "extended fermentation".
00:11:00 Andre Garcia and Natalia Brito talk about their fermentation processes and how these impact the flavor profile.
00:21:30 Kingsley Griffin explains his different styles of fermentation in Uganda.
00:31:25 Morten Wennersgaard highlights the flavor profiles he is seeing from the fermentation process.
00:36:00 Lex Wenneker explains his roasting approach and thoughts on fermented coffees
00:39:30 Dmitrii Borodai reveals his method to evaluate the green beans of fermented coffee and how this evaluation informs his roasting plan.
01:01:33 Insights into Lex Wenneker's roasting profiles with fermented coffees.
01:08:22 What are the advantages/disadvantages of producing these styles of fermented coffees and how can risks be mitigated? Kingsley Griffin explains.
01:11:46 See what Nordic Approach is doing to mitigate the risk for producers.
01:15:38 What is the future for these styles of fermentation? Find out what the experts think.

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