Natural mutations cross-pollination, and selective breeding efforts have led to numerous varieties, hybrids, and cultivars within the coffea genus, each with unique sensory characteristics.

At the same time, the sensory profile of coffee is often altered greatly by post-harvest processing. Navigating and understanding the vast combinations between varieties and processing can therefore be difficult. In this masterclass, we will help you better understand the sensory impact of different modern and traditional processings methods, while also mapping the sensory characteristics of some of the most important and exciting groups of coffee varieties out there.
We will cover the following topics:A presentation on the distribution of varieties and their characteristics.A presentation on the sensory alterations of post-harvest processing.A tasting mapping the sensory characteristics of the most important and exciting groups of coffee varieties.A tasting of the sensory impact of modern and traditional post-harvest processing methodsA tasting on the interactions between genetic sensory characteristics and post-harvest processing.

Pris: 999 kr