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Training Centers
 

Counter Culture’s regional training centers are living entities of coffee culture within several diverse communities, and are designed to encourage and facilitate professional development in a welcoming, professional, and distraction-free environment. 

Unique spaces for work and play, regional training centers are designed for learning about coffee and building relationships. Training centers serve as home base not only for Counter Culture employees and instructors, but also for coffee professionals and enthusiasts within the nearby communities.

Dedicated resources are available for learning, practice, and guided experimentation at no additional cost to Counter Culture’s exclusive wholesale accounts.

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

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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