Class: Tasting Specialty CoffeeSomeone famous once said: Drinking is to sustain our body and tasting is to sustain our soul. Ok, so we actually made that up, but it sounds pretty true, right? This class is ideal for anyone who loves to taste and wants to experience coffee more intentionally, while better understanding what separates regular coffee from excellent coffee. We will start with a brief look at coffee history, how it is grown and processed, and the difference between

have a lot to do with what happens at Mi Finquita

don't expect sweaty looking black beans

The fermentation process was closely monitored and maintained until it reached a pH of 3

It's a very chocolatey coffee that's nicely balanced with caramel sweetness and almond roundness

Expect vibrant

but the remaining mucilage was actually gently washed off

groups of friends or corporate teams who want a shared experience that smells amazing

The natural anaerobic fermentation was controlled with the care and precision used in the wine world

Shake vigorously for 25-30 seconds – FROTH IS KEY

in Costa Rica

the Marago was planted in their lower farm at 1300m and now

an adult (i