What to Expect

In a guided cupping session — the professional method of tasting coffee — we’ll taste 6–8 coffees side by side. You’ll learn to identify key sensory elements like:

• Aroma and fragrance

• Acidity, body, and sweetness

• Balance and aftertaste

Together, we’ll explore what defines flavor in coffee, and how subtle decisions along the value chain shape what ends up in your cup. We taste coffees from different countries, varieties, and processing methods — from washed to natural to experimental lots.

You’ll leave with a sharpened palate, a deeper appreciation for coffee as an agricultural product, and a better understanding of what you actually enjoy drinking.

This course is intentionally open to all levels — no prior experience needed.

Topics We Cover

• How cupping works (and how to do it at home)
• Coffee origins, varieties, and terroir
• The impact of processing (washed, natural, anaerobic, etc.)
• Roast development and its effect on flavor
• How to develop your sensory memory