Specialty coffee · Worth knowing

Luiz Saldanha, Executive Director of Fazenda California and Capricornio Coffees, is leading a two-day intensive masterclass on coffee fermentation on August 26, 2026 at Bettr Academy in Singapore. The course covers fermentation foundations including the role of microorganisms, inoculation, and fermentation control, with a focus on how to steer the fermentation process to achieve specific sensory profiles. The curriculum includes deep dives into anaerobic, natural, and washed processing techniques, aimed at industry professionals including buyers, roasters, and baristas.

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Specialty coffee roasting begins with green bean selection, where origin and variety significantly influence flavor development—Ethiopian beans produce bright, fruity notes while Brazilian beans deliver nutty and chocolatey characteristics. Roasters control heat, time, and airflow through techniques like "The Soak," which applies low initial heat to dense beans for even development, and air roasting, which uses hot air to create a bean fountain for superior sensory control and visibility throughout the roasting process. Modern roasting trends include omni-roasting, a newer approach where a single roast profile works across all brewing methods by keeping roasts lighter and more balanced, allowing roasters to highlight the bean's natural sweetness, acidity, and origin characteristics rather than over-developing them.