The most unseen part of the coffee value chain are all the steps in between the moment a coffee cherry is harvested and when it becomes a green bean ready-for-roasting. I was invited by Sir Mike of onecoffeestudio to participate in a yeast inoculation workshop with the award-winning robusta farmers of Sigay, Ilocos Sur. Sir Mike is a Q Grader and Q Processor, and he’s been taking his coffee sensory and processing knowledge all around Ilocos, promoting the local coffee culture from farm to cup. T

Coffee Coffee: A Specialty Coffee Documentary