Advance Coffee
Processing Class
From microbes to flavors
With Wilton Benitez - Granja Paraiso 92
19-23 May 2025
CLASS SCHEDULE
May 19 – Monday (Day 1: Welcoming, Opening & Class)
Time Activity Dur Description Location
09:00 Meet up at Café Loko / Bandung Station Bandung
Meeting Point
<10:0 Depart to Class From Café Loko or alternate meeting
0 Area points, transport to Puntang Djaya
12:00 Welcome 45’ Symbolic kit handover, photos, welcome Main Hall
Ceremony & speech by Adena, opening by Adena &
Opening Wilton
Housekeeping Introduction, safety briefing, First Aid Main Hall
Session protocol, Ground rules for participant
12:45 Lunch 45’ Regular & Vegan Menu Main Hall
13:30 Session 1: 30’ Main Hall
Introduction V1.2
Afternoon Snack & 30’ In between Session 2 Near Coffee
Field Class Prep Mill
14:00 Session 2: 150’ Coffee Mill
Reception &
Cleaning Practices
Session 3: Pulping 150’ Coffee Mill
& Fermentation
19:00 Dinner Regular & Vegan Menu Main Hall
20:00 Rest
Advance Coffee
Processing Class
From microbes to flavors
With Wilton Benitez - Granja Paraiso 92
19-23 May 2025
May 20 – Tuesday (Day 2 : Advanced Processing)
Time Activity Dur Description Location
07:00 Breakfast (Participant) Regular & Vegan Menu Main Hall
08:30 Session 4: Advanced 105’ Sanitization, washing, drying Main Halll
Processing
10.15 Processing Check 15’ Fermentation Check Coffee Mill
10:30 Coffee Break & Snack 15’ Main Hall
10:45 Session 5: 75’ Main Hall
Fermentation &
Microorganisms
12:00 Lunch 60’ Main Hall
13:00 Coffee Mill Processing 330’ Session 6: Water Quality Analysis Coffee Mill
Session
Session 7: Fermentation Coffee Mill
Session 8: Washing Coffee Mill
Session 9: Drying Coffee Mill
18:30 Dinner Main Hall
19:30 Informal Meeting & 150’ Brew bar, discussion themes about Main Hall
Hangout the Indonesian coffee industry and
international sharing
22:00 Rest
Advance Coffee
Processing Class
From microbes to flavors
With Wilton Benitez - Granja Paraiso 92
19-23 May 2025
May 21 – Wednesday (Day 3 : Microbiology Focus)
Time Activity Dur Description Location
07:00 Breakfast (Participant) Main Hall
08:30 Session 11: 90 Main Hall
Fermentation &
Humans
10:00 Morning Snack Main Hall
10:30 Session 12: Coffee 90 Main Hall
Fermentation & Climate
12:00 Lunch Main Hall
13.00 Introduction to Lab 30’ Main Hall
13:30 Coffee Lab Session 300’ Session 13: Drying & Culture Prep Lab
Session 14: Petri Dish Prep Lab
Session 15: Culture Plating Lab
Session 16: Microorganism Isolation Lab
18:30 Dinner Main Hall
19:30 Informal Meeting & 150’ Coffee industry topics & country discussions
Hangout
22:00 Rest
Advance Coffee
Processing Class
From microbes to flavors
With Wilton Benitez - Granja Paraiso 92
19-23 May 2025
May 22 – Thursday (Day 4 : Observation & Analysis)
Time Activity Dur Description Location
07:00 Breakfast 90’ Main Hall
08:30 Farm Visit 60’ Farm Visit & Collect Soil Sample Farm
09.30 Session 18: Fermentation 60’ Main Hall
Control
10:30 Morning Coffee & Snack 30’ Main Hall
11:00 Session 19: Microbes & 60’ Water quality impact Main Hall
Flavor
12:00 Lunch 60’ Main Hall
13.00 Processing Check 20’ Drying Check Coffee Mill
13:15 Coffee Lab Session 315’ Session 20: Microscopy Practice Lab
Session 21: Basic Staining & Lab
Gram Staining
Session 22: Microorganism Lab
Observation 1 & 2
Session 23: Soil Test Lab
18:30 Dinner / BBQ Night Main Hall
19:30 Free time
22:00 Rest
Advance Coffee
Processing Class
From microbes to flavors
With Wilton Benitez - Granja Paraiso 92
19-23 May 2025
May 23 – Friday (Day 5 : Wrap-Up Day)
Time Activity Dur Description Location
07:00 Breakfast 60’ Main Hall
08:00 Processing Check 20’ Coffee Mill
08:20 Session 25: Cupping & 115’ Main Hall
Batch Tasting
10:15 Session 24: Inoculation 45’ Main Hall
& Portfolio
11:00 Session 26 : Final 60’ Main Hall
Discussion
12:00 Lunch & Friday Prayers 120’ Participants can prepare to Main Hall
packing for check out
14:00 Closing Ceremony 30’ Main Hall
14.30 Check Out
15:00 Transport to Bandung
LOCATIONS REMARKS
No Location Name Detail Remarks
1 Main Hall Indoor, Puntang Djaya For theory and presentation,
catering area
2 Lab Indoor, Second floor, Sterile area, Lab activity
Puntang Djaya
3 Coffee Mill Semi Outdoor, Klasik Beans Processing Practice activity
4 Farm Hall Semi Outdoor, Klasik Beans Discussion and theory activity.
(no screen presentation)
Advance Coffee
Processing Class
From microbes to flavors
With Wilton Benitez - Granja Paraiso 92
19-23 May 2025
PROCESSING SESSION TIMELINE
DAY PROGRESS REMARKS
1 Receiving Cherry Fermentation Started
2 Washing, Drying Fermentation Finished
3 Drying Big Batch in Green House,
Small Batch using Dehydrator
4 Sample Hulling Small Batch Sample Hulled
5 Sample Cupping Sample Roasting & Cupping