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Professional Education
 

Education is a cornerstone of our pursuit of quality and sustainability – we find that they are interdependent in the specialty-coffee world, and therefore feel driven to provide coffee professionals with opportunities to develop the knowledge and skills necessary for successful careers and businesses.

Our mission of creating cutting-edge coffee people extends beyond our own ranks and into our relationships with our coffee partners, customers, and communities. The Counter Intelligence coffee education program aims to empower everyone along the coffee chain with the skills and knowledge necessary to ensure quality stewardship and sustainability. In addition to individual courses, Counter Intelligence also offers professionals coffee steward and barista certifications to affirm their skills and exacting standards in coffee preparation and service. Click here for our Course Schedule.

Have a question? Feel free to contact us.

Related Updates:
Theme They ain’t what they Llusta be These coffees should taste familiar, but pay attention! Take notes! Today’s tasting is the last hurrah for Toscano as portrayed by Nueva Llusta from Bolivia and Haru in the role of Apollo. Just Wednesday we began roasting and selling new versions of...
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...
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