Meet Francisco Massucci Silviera, from Campinas, Brazil. He recently completed the Q Processing 3 course, CQI's expert level processing certification. He is a coffee producer in Sarutaiá, SP, where he manages his family farm. Massucci also has a technology company focused on specialty coffees, which is starting to develop optical sorting machines for coffee cherries and green coffee.
Francisco Massucci Silviera: I believe that QP3 is a distinct course. It's immersive, dense, and with really precious content about coffee processing. When you are a coffee producer, processing becomes the most important tool to obtain better results.
CQI: Everyone who participates the QP3 course has completed a rigorous capstone project, can you tell us about yours?
Francisco Massucci Silviera: I've always been a big fan of naturals and their wide range of flavor possibilities. For this project, I decided to study the effects of fermentation on flavor modulation and how it could be used to create different cup profiles. So, basically, the research aims to evaluate the effects of rest periods during drying on dry-processed coffee, with two different atmospheric compositions, providing conditions for fermentation through the growth of specific microorganisms, and finally analyzing their impact on the cup profile. The analysis was made using the Descriptive Cupping methodology, through exploratory multivariate analysis, in order to correlate rest periods and atmospheric composition to sensory descriptors. The results obtained were very interesting and indicated a path for future studies with fermented naturals.
CQI: So interesting! What you are looking to do next in coffee?
I truly believe that coffee processing has a lot to improve with the use of technology. Artificial Intelligence, Computer Vision, IOT, combined with the state of the art of processing and agricultural practices will be the key to increase productivity while maintaining quality, generating better profits for producers.