Kahvin Maistelutunti

The class involves green coffee analysis while sorting out some defects and explaining their attributes to coffee taste, we always have a couple of coffee samples processed differently and from different regions of Rwanda where guests get a chance of tasting premium coffee down to low grade (Triage), this gives guests and coffee lovers a broad understanding of what they drink in coffee shops and wherever they go for a cup of coffee, its quiet an interesting part of the experience because its more educational with some cupping protocols and differentiating tastes of coffee processed differently and of course differentiating regions tasting profile. This activity takes an hour.