COFFEE ROASTING AND PROFILING WITH BASIC SENSORY (MARCH 19-20, 2026)

Learn the fundamentals of flavor development through coffee processing, green bean sorting, and responsible roasting. Gain hands-on experience in defect sorting, roast profiling, and monitoring rate of rise (RoR). Roast your own coffee under the guidance of an expert, and participate in guided cupping and sensory exercises to evaluate flavor impact and processing methods. Includes workshop activities and take-home roasted beans from your own roast.