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Course Catalogue
 
As part of our mission to create cutting edge coffee people from seed to cup, we offer a variety of labs, classes, and seminars taught by our team of coffee specialists. Some advanced classes have prerequisites; see lab details for more information.

Advanced Registration is required. Because of hands-on exercises and limited availability, classes fill up quickly; space is available on a first-come, first-serve basis. Wait lists are available for full labs. Please note that some classes have required prerequisites.

If you are registered for a lab and cannot attend, please be considerate of your fellow coffee lovers and cancel your registration so that your seat may be filled by another participant. Lab registration fees will be refunded for cancellations received at least 48 hours in advance.

Our weekly cuppings, held at 10 a.m. at all of our Regional Training Centers, are free and open to the public.

Have a question? Feel free to contact us.
Related Updates:
Theme Late Harvest on the Other Side of the World Today we taste coffees from the Colbran family’s estate, Baroida, and from the Tairora Project that represents smaller-scale coffee farms around the estate in the Eastern Highlands of Papua New Guinea. Notes on the Coffees Baroida and...
Theme Toscano Times Two Ta da! Today, two Toscanos tickle your tastebuds! Each bag represents a different incarnation of Toscano, with the bag labeled Ecuador representing the most recent recipe we have been selling and the bag labeled Costa Rica the version that becomes available today (...
Theme Lot Breakdown of La Golondrina Right now, we are usually finishing our main harvest (April–July or August) lots of La Golondrina and moving into the mitaca harvest (October–January) lots. This year, however, the producers of La Golondrina didn't have a good mitaca harvest,...
Theme Uganda: where have you been? For about a decade now the Coffee Department has been tasting Ugandan coffees in the lab. Generally speaking, they have not been very good, showcasing heavy faded qualities every single time we tasted them. This never really made sense to us because the...
Theme Building Toscano This week we are hoping to give people a glimpse into the development of our year-round products, in particular Toscano. The focus of the conversation will be around the idea of flavor profile, as well as the idea of building year-round products at the farm level....
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