[Beginner] 咖啡後製加工入門在原產地 INTRODUCTION to Post-Harvest Processing IN FIELD

*We apologize for the inconvenience, but the online ordering system for the course is currently unavailable, and it shows as "sold out." If you are interested in signing up, please contact us directly via WhatsApp for registration details.

很抱歉，目前網路下單功能暫停，如因此課程顯示為「已售完」。若您對報名感興趣，請直接透過WhatsApp聯繫我們，以獲取報名詳情。*

咖啡後製加工入門在原產地

INTRODUCTION to Post-Harvest Processing IN FIELD

Language | 課程語言

Cantonese | 廣東話

Date & Time | 課程日期

• 31/01/2026 (Sat) | 2026年1月31日

Duration | 課程時間

1 day | 10:30-16:30 (去程：9:00 粉嶺/09:45沙頭角集合, 回程：17:00 沙頭角解散 )

*參加者需自行申請沙頭角禁區紙。完成報名後將有申請指引提供。

Venue | 課程地點

Experimental Farm for Sustainable Agriculture, Lai Chi Wo (Indoor classroom & field learning)

荔枝窩永續農業實驗農場 (室內課堂及農場實地研習)

Required Prerequisites | 報名資格

None | 沒有特定

Course fee | 課程費用

Regular: HK$3,280/per person | HK$6,300/couple

Early Bird: HK$3,000/per person | HK$5,760/couple

(Course fee including CQI fee, Tutor fee, Exam fee, Training materials, Round-trip transportation cost from Sha Tau Kok to Lai Chi Wo, and Lunch)

費用包含：CQI費用、導師費、考試費、材料費、沙頭角至荔枝窩往返交通費及午餐費）

[Early Bird] Enroll two weeks before the course begins.

【早鳥優惠】在課程開始前兩周完成報名手續。

Minimum enrollment｜開班人數

4 peron or above | 4人或以上開班

Cancelation policy | 取消政策

Before proceeding with enrollment, please ensure that you have carefully read and understood the cancellation policy.

About Lecturer | 導師介紹

Katie Chick is the Assistant Director at the Centre for Civil Society and Governance at HKU and the person-in-charge of the Experimental Farm for Sustainable Agriculture in Lai Chi Wo. She has over 20 years of research and teaching experience in forestry and ecological management. Since 2017, Katie has led the farming team in practicing agroforestry coffee production at the Experimental Farm, developing coffee production and post-processing techniques, as well as product innovations suited to Hong Kong. She holds qualifications as a Q Arabica Grader, CQI PHP Assistant Instructor, and IOIA/HKORC organic farm inspector. Katie is dedicated to promoting sustainable production practices and consumer education on coffee production and quality.

Katie Chick戚曉麗現任香港大學公民社會與治理研究中心助理總監、荔枝窩永續農業實驗農場的負責人，擁有超過20年的林務與生態管理研究及教學經驗。Katie 自2017年開始帶領耕種團隊於荔枝窩永續農業實驗農場實踐農林咖啡生產，拓展適合香港的生產、後製技術和產品創新。Katie擁有Q Arabica Grader、CQI PHP Assistant Instructor及IOIA/HKORC有機農場檢查員資格，致力推廣本地生產的可持續實踐，及咖啡生產與品質的消費者教育。

About Field | 農場介紹

Established in 2015, the Experimental Farm for Sustainable Agriculture in Lai Chi Wo is a key initiative supported by the Centre for Civil Society and Governance at The University of Hong Kong, dedicated to promoting the sustainable revitalization of local villages and farmlands. Spanning over 10,000 sqm, the farm demonstrates agroforestry practices and serves as a hub for innovation, collaboration, and training in agriculture. It cultivates 600+ Arabica coffee trees of various varieties—including Bourbon, Typica, Caturra, Catimor, and Geisha. The farm adopts organic production methods and is equipped with a nursery and processing facilities for Hong Kong’s SEED-TO-CUP coffee production experiment. In addition to coffee, the farm also produces ginger, turmeric, and seasonal crops such as winter melon and radish. The farm offers public education programs, training, and short-term job opportunities for those interested in agriculture.

位於荔枝窩的永續農業實驗農場成立於2015年，是香港大學公民社會與治理研究中心支援偏遠鄉村復耕及本地鄉村活化的其中一項重要設施。農場面積超過10,000平方米，主力推行農林間作生產示範，以及作為本地農業創新、協作及培訓的基地。農場現有超過600 棵包括Bourbon、Typica、Caturra、Catimor 及Geisha等不同品種的阿拉比卡咖啡樹。農場採用有機種植方式進行生產，並設有育苗室及在地後製設施推行SEED-TO-CUP的香港咖啡生產實驗。除咖啡外，農場亦同時出產肉薑、薑黃、及季節性作物如冬瓜、芥菜、蘿蔔等作物，及提供各類公眾食農教育、培訓和短期工作機會給有志投身農業的人士。

Course Content | 課程內容

This one-day in-person class is geared towards coffee professionals and enthusiasts who eager to better understand the basic post-harvest processing methods. The class covers a brief history of coffee processing, coffee harvesting methods, pre-cleaning measures, and the standard post-harvest processing methods: natural, honey, mechanically demucilaged, fully washed, and wet hulled. To enrich the learning experience, the class incorporates a hands-on visit to the coffee plantation and processing facilities of Lai Chi Wo Experimental Farm for Sustainable Agriculture. Emphasis is placed on the vital role of post-harvest processors in shaping distinctive coffee flavor profiles.

這是為期一天的專業課程，專為咖啡從業員及咖啡愛好者而設計。課程旨在讓學員掌握咖啡後製處理的基本概念。課程內容涵蓋咖啡後製處理歷史、採收技術、預清洗程序，以及標準的後製處理法:日曬、蜜處理、機械脫膠、全水洗及濕剝殼處理法。為提升學習深度，學員將親臨為於荔枝窩的永續農業實驗農場咖啡園，實地參觀咖啡生產及後製加工設施，並重點剖析後製師在塑造咖啡風味中的關鍵角色。

Learning Outcomes | 學習成果

Students will acquire a comprehensive understanding of traditional coffee processing methods in terms of the fruit anatomy, their evolution history, and how common processing terms are used differently by different origins and actors.

學員將可全面認識傳統咖啡後製處理方法，涵蓋咖啡果實解剖學，處理法之演進過程，以及不同產地與產業持份者之間對常用後製處理術語的不同使用方式。

Payment methods | 報名方法及付費方法

Email to truecoffeehk@gmail.com or WhatsAPP to wa.me/85244472672