TOPICS FOR THIS COURSE INCLUDE:

• How to Establish Direct Trade Relationships
• Coffee Producer Economics
• Cherry selection and coffee harvesting
• Introduction to Sensory Analysis
• Intensive Tasting Exercises
• Coffee Tasting Training and Triangulation
• Applied Roasting Theory
• Hands-on Roasting Sessions
• The Workings of a Coffee Farm
• Tours of Specialty Coffee Farms
• Theory of Growing Coffee
• Coffee Processing Up Close and Personal
• Environmental and Social Sustainability
• Buying Coffee for Your Business
• Developing Relationships with Growers

There is simply no other course like this anywhere in the world. An elite level of education, in a stunningly beautiful setting.

On every day of this intensive course we will split time between being outdoors observing and participating in the workings of a specialty coffee farm; and being indoors learning the art and science of roasting and cupping coffee with expert level lectures and hands-on experience.

Where?
The class moves through three unique communities in western Honduras. 

You will participate in hands-on learning at one of the top coffee laboratories int eh world, the IHCAFE lab in San Pedro Sula.  From there, we will take you to the lovely highland coffee areas of La Fe, for in-depth cupping sessions and daily tours of the surrounding coffee farms.  You’ll have a chance to interact with farm managers, professional cuppers, and coffee technicians.  From there we trek on to Santa Rosa de Copán, the crown jewel of the western coffee lands, for some truly immersive coffee education. 

The class meets in San Pedro Sula, where we will spend a day learning advanced cupping skills and seeing how the up-and-coming coffee scientists of Honduras manage quality control.

From there we will drive to the highlands of La Fe, spending two days of intensive, hands-on coffee instruction.  Mornings you will receive expert coffee instruction, from seed to cup, from our instructors and our expert guest speakers.  In the afternoon we will be visiting some of the idyllic local coffee farms to look at coffee trees and discuss harvesting, farming and the true story of coffee cultivation. 

The last part of the course will take place in and around Santa Rosa de Copán, one of the loveliest towns in all of Central America, and home to the very best coffee in Honduras.  We’ll have more opportunities for hands-on learning and expert guest visits from the people who know coffee best.

Logistics
At all stops along the way, we provide you with comfortable loding and good, simple food.  All transportation within the country is handled by us.  We will be traveling by SUV from one location to the next.  Your instructors are bilingual, fluent in both Spanish and English. So if you speak a little Spanish, that’s great, but if not, don’t worry!  All our instruction will be handled in English, and we will help you with any local interactions. 

All-in course fee: $1995
5 days of intensive coffee education, 5 days of lodging and meals, and local transportation are all covered in the cost of the course.

Included:
Lodging, meals, transport in coffee region.

Each participant is responsible to his or her own airfare to San Pedro Sula.  The San Pedro Sula airport is a major hub, and there are direct flights from the US to San Pedro.  Or you may choose to fly through another hub in Central America.  Participants should typically choose to arrive the day before the official beginning of the course.  We will get you set up at your hotel for the night. 

We will meet you at the airport in San Pedro Sula and take care of you from there on out.  At the end of the course, we will take you back to the airport at San Pedro in plenty of time for your outgoing flight. 

This course is offered twice in 2011-2012.  Both courses cover the above program, but each has a slightly different focus. 

FEBRUARY CUPPING INTENSIVE:

February 20-24, 2012

The best time to leave the winter up north and visit Honduras in the peak of it’s lovely, warm summer season.  Harvest will still be continuing at some locations, but we will also have the opportunity to do extensive cupping of coffees that have already been harvested.  This is the ideal course for people who want to hone their cupping skills and see how processing and exporting happen at origin!

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