Registration Open for Joint Webinar on Coffee Fermentation in Collaboration with The Fermentation Association
Registration is now open for a free webinar on the current state of coffee fermentation science, hosted in partnership with The Fermentation Association.
On Wednesday, August 11 at 9 am PDT/12 pm EDT/5pm BST, the SCA’s Technical Officer, Mario Fernández, PhD, will host a discussion on current approaches to coffee bean fermentation with leading experts in the field: Felipe Ospina, CEO of multinational specialty coffee trader Colors of Nature Group, and Rubén Sorto, CEO of BioFortune Group, a coffee, upcycled, and food ingredient manufacturer based in Honduras.
About the Presenters
Andrés Felipe Ospina Ramírez
CEO, Colors of Nature Group
As CEO of Colors of Nature Group (Japan, Colombia, Costa Rica, and the US), Felipe Ospina is a specialty coffee trader, based in Tokyo. He spends half of the year between Costa Rica and his home country, Colombia, where he works with smallholder producers in innovation projects at La Cereza research center in Huila. A biologist by training, and always interested in smallholder producer education, he is also a Q Processing instructor, accredited by the Coffee Quality Institute.
Rubén Darío Sorto Alvarado
CEO, BioFortune Group
Rubén Sorto is the CEO of BioFortune Group, a coffee, upcycled and food ingredient manufacturing operation based in Honduras. As the innovation leader, he has developed new processes (currently under patent application) for specialty coffee production, as well as for upcycled products with high market value, creating new revenue streams for small coffee farmers; he has also focused on innovating in the coffee value chain and in other crop production, with value propositions such as precision agriculture, controlled fermentation, traceability systems and post-harvest/food technology for specialty coffee production, creating unique flavors and aromas, as well as nutraceutical and functional foods.
Mario Roberto Fernández Alduenda
Technical Officer, Specialty Coffee Association
With strong training in food science and a long family tradition in coffee, Mario Fernández has dedicated all his professional life to understanding the links between coffee quality, coffee flavor, and the factors that produce them. His areas of expertise are coffee sensory science, coffee flavor chemistry and coffee processing. He has years of experience in working with producers in most coffee origin countries to improve their quality and access specialty markets, Mario is a Mexican citizen based in Oregon, US.