Content:
The focus is on sharing cupping experiences that help participants develop their sensory skills on their personal coffee journey. Participants prepare the cuppings themselves according to SCA protocol: from dosing and grinding to coding. Coffees from two continents are tasted at each session. One continent is tasted in the morning and one in the afternoon, leaving plenty of time for participants to share their experiences with each other and the course instructor.
The maximum number of participants is 12, and the minimum is 6.
