In this class, we share our knowledge of sensory skills with an in-depth introduction to coffee varieties and coffee beans production in Colombia. Interested in single origin coffee? You will love this class!

We study the coffee tree anatomy, harvesting, and processing. We then go through the grading system created by the Specialty Coffee Association of Europe and learn to identify characteristics like fragrance, aroma, acidity, sweetness, balance, and body.

This course will let you understand the sensory evaluation process of specialty grade coffee from bean to cup!