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Public Presentation and Tasting: Processing and Variety with a special talk with our partners from Costa Rica

We are inviting you to join us for this onetime event, where we will take a deeper look into coffee processing and the seed-to-cup journey as whole.

One of the most impactful moments in the seed-to cup journey is the ‘process’ in which the cherry is removed from the seed.  Each step and decision made at this part of the journey creates a major flavor impact that can be seen in the resulting cup.  These impacts can range from creating syrupy fruit-forward punchy coffees to crisp clear complexity to defective cups all from the same fruit.  We are especially excited to collaborate with Sebastien Lafaye from Sustainable Trading Company (STC) and Fabien  Calderon of Coope Tarrazu for the unique experience of having the perspective of  a whole supply chain, from grower and miller to exporter and importer.  Costa Rica is well-renowned as an origin that takes great care in their processing techniques. As a growing region, they have made major marks on the industry as a whole, with honey-processing standards and anaerobic processing. So what better an origin to focus on?  We’ll delve into some background on these methods, and then cup an array of Costa Rican coffees to better understand how the coffee processing method, the coffee flavor character and the coffee quality are dependent on each other.

 

STC or Sustainable Trading Company works to promote direct business between buyers and suppliers, and providing value added services to enhance their businesses. STC acts as agent or Exporter, under principles of transparency and privileged relationships with a network of providers. Their services include sales, marketing, logistic, financing and risk management among others.  One of their main principles is respect of long term business relationships between their  local suppliers and buyers, which allows us to benefit from strategic relationships.

 

Coope Tarrazu was established in 1970 and has grown to become one of the most important contributors to the economic development of the Los Santos region of Tarrazu. The Coop assists its 4,650 members with technical assistance, low-cost loans, and affordable fertilizers. The coop employs approximately 10,000 people either directly in coffee production or in supporting roles. These employees allow Coope Tarrazu to control the entire production process for their coffee from harvest through sorting and milling and eventual exporting. This level of control allows for constant evaluation which leads to consistent quality year after year

Public Presentation and Tasting: Processing and Variety with a special talk with our partners from Costa Rica

When:

October 21, 2019 @ 1:00 pm — 4:00 pm

We are inviting you to join us for this onetime event, where we will take a deeper look into coffee processing and the seed-to-cup journey as whole.

One of the most impactful moments in the seed-to cup journey is the ‘process’ in which the cherry is removed from the seed.  Each step and decision made at this part of the journey creates a major flavor impact that can be seen in the resulting cup.  These impacts can range from creating syrupy fruit-forward punchy coffees to crisp clear complexity to defective cups all from the same fruit.  We are especially excited to collaborate with Sebastien Lafaye from Sustainable Trading Company (STC) and Fabien  Calderon of Coope Tarrazu for the unique experience of having the perspective of  a whole supply chain, from grower and miller to exporter and importer.  Costa Rica is well-renowned as an origin that takes great care in their processing techniques. As a growing region, they have made major marks on the industry as a whole, with honey-processing standards and anaerobic processing. So what better an origin to focus on?  We’ll delve into some background on these methods, and then cup an array of Costa Rican coffees to better understand how the coffee processing method, the coffee flavor character and the coffee quality are dependent on each other.

 

STC or Sustainable Trading Company works to promote direct business between buyers and suppliers, and providing value added services to enhance their businesses. STC acts as agent or Exporter, under principles of transparency and privileged relationships with a network of providers. Their services include sales, marketing, logistic, financing and risk management among others.  One of their main principles is respect of long term business relationships between their  local suppliers and buyers, which allows us to benefit from strategic relationships.

 

Coope Tarrazu was established in 1970 and has grown to become one of the most important contributors to the economic development of the Los Santos region of Tarrazu. The Coop assists its 4,650 members with technical assistance, low-cost loans, and affordable fertilizers. The coop employs approximately 10,000 people either directly in coffee production or in supporting roles. These employees allow Coope Tarrazu to control the entire production process for their coffee from harvest through sorting and milling and eventual exporting. This level of control allows for constant evaluation which leads to consistent quality year after year

Cancellation Policy:

Price: Free

Course Sold Out

Instructor: Zoey Thorson

Coffee Pro/Veteran Educator. Over 10+ years of teaching a wide variety of coffee disciplines to a diverse student base around the world. Q-Grader and SCA Authorized Specialty Trainer. In 2019 Zoey became the Director of Education for The Lab by Royal NY. Zoey is friendly, approachable and informative with a vast knowledge base...come take a class at The Lab and see for yourself.

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