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Lisa & Leo’s Organic Farm is a CQI Approved Training Facility

Coffee Processing 101 Course | Flavor Relationships
A two day introductory course that covers cherry processing from harvest to green bean and the flavor relationships. Classroom lecture and ‘Hands On’ activities on site at L&L Organic farm and wet mill facility.

2021 Schedule

May 25,26 | Lecture Series Begins in April

October TBD  | Lecture Series Begins in September

  • Next Course May 25 & 26, 2021 
  • Workbook and all course materials included in Course fee. 
  • Course will prepare students for the @theCQI QP Level 2 Certificate Course.
  • Course; Accommodations; Meals @6 juta per person; transportation separate.
  • Message Lisa via whatsapp or info@lisaandleosorganic.com for CP101 Course Outline, All inclusive Costs Outline and CP101 Registration forms.

Kursus Mengolah Kopi 101

Kursus pengantar tiga hari yang mencakup pemrosesan ceri dari panen hingga kacang hijau dan flavor relationships.  Kuliah di kelas dan kegiatan ‘Hands On’ di lokasi di L&L Organic farm dan fasilitas pabrik basah.

  • Kursus Berikutnya May 25 & 26, 2021
  • Buku kerja dan semua materi kursus termasuk dalam biaya kursus.
  • Kursus akan mempersiapkan siswa untuk Kursus Sertifikat Level 2 QP @theCQI.
  • Tentu saja; Akomodasi; Makan @6 juta per orang; transportasi terpisah.
  • Pesan Lisa melalui whats app atau info@lisaandleosorganic.com untuk Garis Besar Kursus CP101, Semua Garis Besar Biaya inklusif dan formulir Pendaftaran CP101.

Flavor Relationships | REMOTE LECTURE SERIES SCHEDULE ( for COURSE participants)

Due to the Covid-19 Pandemic, we want to offer interested candidates an online lecture series. The outline below covers the (4) lectures which will be presented in Bahasa by Pak Leo via Skype on dates and times proposed. You will receive a workbook via email to use during the remote lecture series. If you are not registered for our CP 101 Course, but would like to join a remote lecture, contact Lisa on WA +62 8116010004 or email info@lisaandleosorganic.com for registration. Stay Healthy & Safe; Stay Active & Engaged.

April  27, 2021  @7:00pm VIA Skype

Biochemistry and Physiology | 1-hour lecture | 15min Q&A

  1. Cherry Anatomy and Flavor Relationship
  2. Selecting a Target Range
  3. Harvesting Practices
  4. Operations and Value Chains
  5. Sustainable Lifecycle Practices

May 4, 2021 |  @7:00pm VIA Skype

Fermentation Processing Methods | 1-hour lecture | 15min Q&A

  1. Submerged Fermentation | Variations
  2. Submerged | Double Soak
  3. Dry | Piled Up Fermentation
  4. Honey | Spread Out Fermentation
  5. Natural | Whole Fruit

May 11, 2021 @7:00pm VIA Skype

Drying and Storage | 1-hour lecture | 15min Q&A

  1. Drying Methods and Flavor Relationship
  2. Moisture Levels and Storage
  3. Water Activity Levels and Storage
  4. Environmental Elements and Storage

May 18, 2021 @7:00pm VIA Skype

Environmental Impact | 1-hour lecture | 15min Q&A

  1. By Product Management; Reduce; Recycle; Reuse
  2. Solid Waste By Product Management
  3. Waste Water Management and Water Conservation
  4. Mass Conversion of Raw Materials: Cherry to Green Bean

CQI Courses | Information | Registration | Costs Outline                 contact Lisa at info@lisaandleosorganic.com – Thanks

@CQI Quality Processor Level 2 Certificate Course |  November 8-13, 2021 | Instructor Tim Heinze
A certified Coffee Quality Institute course for experienced coffee professionals. We just completed the December Course with 16 participants representing 11 countries! All receiving their certification. Thank you to the CQI Instructor, Tim Heinze! Register on the CQI website under course #3439

@CQI Quality Processor Level 2 Kursus Sertifikat | November 8-13, 2021 | instructor Tim Heinze

Kursus Institut Kualitas Kopi bersertifikat untuk profesional kopi berpengalaman. Kami baru saja menyelesaikan Kursus Desember dengan 16 peserta yang mewakili 11 negara! Semua menerima sertifikasi mereka. Terima kasih kepada Instruktur CQI, Tim Heinze! Daftar di situs web CQI di bawah kursus # 3439


We’ve got a spot waiting for you. Challenge yourself.