Palate Development – Fruity, Sour, and Fermented

Whether you are new to cupping or someone who cups every day, it is important to exercise your palate to continue to develop detailed flavor descriptors.  Sometimes, the best practice can happen away from the cupping form.

Join The Lab for an in-depth palate development workshop.  We’ll explore the World Coffee Research Sensory Lexicon by tasting different flavors and smelling different aromas from the ‘Fruity, Sour, Fermented’ sections of the flavor wheel alongside coffees and teas to expand our vocabulary when describing  flavor.  After broadening our terminology for describing the attributes in coffees and teas, and training our taste buds to sense subtle differences, we’ll put what we learned to the test by cupping and identifying organic acids alongside some super fruit-bomb coffees!

For Everyone’s safety and comfort, students will also receive individual sets of flavor references/aromas, and cupping bowls. Stations will be set up on separate tables 6ft apart.

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot.