Join us for a coffee tasting and experience the wonderful flavors that coffees from Hawai’i & beyond have to offer.
Already familiar with Hawai’i coffee and want to dig deeper into how to analyze, grade, and describe Specialty coffees? Join us for one of our workshops focusing on cupping protocol, defect identification, and palate development.
Experience the variety of flavors that Hawai’i-grown coffee has to offer in this one-hour coffee tasting. We’ll go beyond Kona to taste four different coffees from Kona, Ka’u, Maui, and O’ahu. This informal tasting is designed as an introduction to building basic sensory skills in coffee. We will also discuss the history of coffee in Hawai’i, how the industry has changed and grown over the years, and where we stand today.
Professional coffee tasting is a bit more complicated than just deciding whether a coffee is “good” or “bad”. In this 2-hour workshop we will sample six coffees while introducing the Specialty Coffee Association’s formal coffee tasting procedure known as “cupping”. Cupping is a globally standardized protocol for objectively evaluating coffee quality. Students will learn the protocol and procedures used to cup coffees, take notes using the SCA Cupping Form, and discuss their sensory experiences in the cupping with each other.
This 4-hour cupping workshop explores specific sensory defects that are found in coffee. Whether from the farm, the mill, or the roaster, we will spend time discussing the various points in the coffee supply chain where defects can occur. We’ll taste several sets of coffees comparing a control sample with a sample that has been spiked with a specific defect. We will also evaluate green coffee to visually identify certain defects and students will have a chance to sort their own sample of green coffee.
Due to the nature of this class, we heavily encourage coffee producers, farm managers, and coffee harvest teams to attend this workshop. If you are a local coffee producer, please contact us for discounted pricing options.
This class is the ultimate palate-development workshop for coffee tasters! Using the World Coffee Research Coffee Taster’s Flavor Wheel as our guide, tasters will be lead through a selection of flavors and aromas identified in coffee. The Flavor Wheel is a scientific sensory tool designed to unify the language used to describe coffee around the world. We will discuss the development and science behind the most recent version of the Wheel, while identifying areas for improvement in future iterations. During this workshop we will taste and smell everything from citrus fruit to scraps of paper to tobacco, while practicing how to identify these attributes in coffee, so be ready to put your taste buds to work! This workshop is designed for anyone interested in improving and standardizing their coffee vocabulary to better communicate with all members of the coffee supply chain.
*This workshop requires participants to taste food, possibly including some known allergens such as dairy, nuts, peanuts, and wheat. If you have an allergy to any of these food products, you are likely to be at risk for allergen exposure. Please inform us of any allergens prior to registering.*
Due to the extensive preparation required for this workshop we are only able to offer it for groups of 4 or more students.
Flying solo? Contact us to find out about joining another group.