This session seeks to be a Wow! kind of cupping experience. What does Robusta really taste like? Have you experienced coffees which push the boundaries of a normal SCA cupping experience? Together, we will certainly have a selection of fine Robustas in addition to other selected origins or roast styles to push the boundaries. Specialty roasteries and cafes so often get cornered into drinking similar single origin coffees or one particular roasting style. The goal of our time together is to appreciate a more broad exposure to the coffee flavor wheel by exploring a more vast selection of coffees.
Adam has owned and operated a roasteries and cafes while training globally with the Specialty Coffee Association since 2012. One of the few to hold the banner for Robusta (in our specialty scene) he hopes that you will be able to expand your sensory and olfactory experiences during this time together.
*This workshop has an additional registration fee. Please add it to your registration prior to the event to receive early bird pricing, or stop by the registration counters on site.