Production plants and tasting techniques
A guided tour to the production plant following all processing phases: from acceptance of raw coffee, to roasting to product packaging. The course ends in the lab, with a tasting session of single-origin Arabica and Robusta coffee varieties and some bar blends.
1. Tour of the production plant
Acceptance of raw coffee, weighing, washing and stocking
Lab tests and tastings
Roasting, destoning, storage in silos
2. Tasting session
At the end of the course participants will receive an Attendance Certificate.