The thirteen-day roasting excursion offers a theoretical and practical insight into planting, harvesting, processing, green coffee quality, the roasting process, and tasting. The learning and experience ranges from the plant, processing, screening, and grading, to the transport and storage of the green coffee, various roasting methods, and finally, professional cupping—the enjoyment (or lack thereof) in the cup. In our roasting course, combined with a journey to the coffee's origin, we impart comprehensive knowledge.
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