This workshop presents the concept of green coffee quality from the point of view of the producer and challenges the taster to critically evaluate and consider what is cup quality. The attendee is invited to perceive and identify green coffee defects among defective and non-defective cups in a blind assessment. This workshop uses a base coffee and the following green defects:
The Blacks (Full & Partial)
The Sours (Full & Partial)
The Brokens, Chipped & Shells
The Under-Ripes
The Floaters
The Insect Damaged
Room: Room 1
Pricing: €125.00
To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructor:
Todd Arnette
Q Instructor & Value Chain Consultant, Academy of Coffee Excellence
Todd Arnette has been in the coffee industry since 1995. Owner of the Academy of Coffee Excellence and Quality Evaluation Manager for CQI has enabled Mr. Arnette to work closely with Producers, Importers and Roasters at origin, in training labs and roasteries around the world. Areas of expertise include: Post-Harvest Processing and Green Coffee Quality Evaluation, Green Coffee Buying, Production Roasting & Coffee Product Development, Food Safety Hazard Analysis Planning & Implementation – aligned with SQF and US FDA Food Safety Law. Mr. Arnette has attended all Roasters Guld Retreats except for 3 and encourages you to stay connected and involved.
Camila Khalife
Coffee Quality Specialist, Botanica
Camila Khalife is based in Quito, Ecuador. She started her career in coffee 10 years ago, first as a barista and coffee educator, and later on specialized in coffee quality. She is a Q Grader and a certified WBC Sensory Judge. She’s also the founder of Botanica, a café, quality lab & training center based in Quito. Camila has experience sourcing and processing Ecuadorian coffee and has worked closely with producers from all over the country. She’s also the Communications Lead & Programs Co-Lead of The Chain Collaborative, an organization focused on community-led development in the coffee sector.