This 4-hour cupping class 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 with financial needs, please contact us for discounted pricing options.