Sensory Profile of Coffee Canephora Course
SKU:
£229.00
£119.00 - £229.00
per item
Description
Hello Europe! As promised, we bring you this spectacular course in conjunction with Coffee Sensorium:
SENSORY PROFILE OF COFFEA CANEPHORA [Theory & Cupping]
Online course developed and taught by Prof Lucas Louzada, Brazil.
Is Arabica the only species of coffee that can be considered quality?
With a recent boom in coffee genetics as well as post-harvest processing methods, one particularly interesting emerging trend is the rise of Coffea canephora (i.e., robusta and conilon).
This course aims to introduce different sensory profiles of Brazilian Coffea canephora (varieties robusta and conilon). We will present C. canephora production conditions and post-harvest methods, including several fermentation strategies. We will also discuss how the quality of Coffea canephora is evaluated following standard protocols.
Prof Lucas Louzada will conduct two live cupping sessions in which 12 samples will be tasted and evaluated. The samples come from Brazilian robusta and conilon coffees that underwent different post-harvest processing methods, including several types of fermentation.
Jan 13 – Theoretical lecture and Q&A session (7pm-9.30pm GMT)
Jan 22 – Cupping I (2pm-5pm GMT)
Jan 23 – Cupping II (2pm-5pm GMT)
***Samples can be shipped to European countries only***
Option 1 (European countries only) – 229GBP
• Registration to all live lectures and sessions
• Handouts
• Sample kit (12 samples of roasted coffee beans)
• Shipment
• Certification
• 30 places available
Option 2 (Any country) – 119GBP
• Registration to all live lectures and sessions
• Handouts
• Certification
For more information on Professor Lucas Louzada and for information on his works, see here!
For registration, follow the link in bio (please select “C. canephora course” on the menu).
For any enquiries, please contact coffee.sensorium@gmail.com or emma@caffeinaconsulting.com
All courses will be subject to VAT as standard.
SENSORY PROFILE OF COFFEA CANEPHORA [Theory & Cupping]
Online course developed and taught by Prof Lucas Louzada, Brazil.
Is Arabica the only species of coffee that can be considered quality?
With a recent boom in coffee genetics as well as post-harvest processing methods, one particularly interesting emerging trend is the rise of Coffea canephora (i.e., robusta and conilon).
This course aims to introduce different sensory profiles of Brazilian Coffea canephora (varieties robusta and conilon). We will present C. canephora production conditions and post-harvest methods, including several fermentation strategies. We will also discuss how the quality of Coffea canephora is evaluated following standard protocols.
Prof Lucas Louzada will conduct two live cupping sessions in which 12 samples will be tasted and evaluated. The samples come from Brazilian robusta and conilon coffees that underwent different post-harvest processing methods, including several types of fermentation.
Jan 13 – Theoretical lecture and Q&A session (7pm-9.30pm GMT)
Jan 22 – Cupping I (2pm-5pm GMT)
Jan 23 – Cupping II (2pm-5pm GMT)
***Samples can be shipped to European countries only***
Option 1 (European countries only) – 229GBP
• Registration to all live lectures and sessions
• Handouts
• Sample kit (12 samples of roasted coffee beans)
• Shipment
• Certification
• 30 places available
Option 2 (Any country) – 119GBP
• Registration to all live lectures and sessions
• Handouts
• Certification
For more information on Professor Lucas Louzada and for information on his works, see here!
For registration, follow the link in bio (please select “C. canephora course” on the menu).
For any enquiries, please contact coffee.sensorium@gmail.com or emma@caffeinaconsulting.com
All courses will be subject to VAT as standard.