Coffee cupping workshop and the influence of spices and chocolate

Do you want to know how coffee professionals can smell and taste different fruits like mango and blueberries? And spices like cardamon and nutmeg?!
This coffee tasting workshop is designed to use sensory evaluation concepts to understand different coffees and how they relate to other foods like spices and chocolate.
We will have an introduction to coffee, different coffee producing countries and processing methods. We will also talk about the origin of the spices we will use to enhance this experience and how cacao is becoming a highly differentiated product, also moving away from the mass production to showcase its unique flavors.