SET will take place in the lovely town of San Cristóbal de Las Casas in the Highlands of Chiapas, Mexico at Cafeología in partnership with ACE, January 16-20th (Wednesday thru Sunday).
The SET course in Mexico will be a unique practice opportunity for anyone who is hoping to participate in COE National Jury testing. SET is a fantastic benefit to anyone who is looking to improve their general cupping skills and knowledge of coffee.
Over the four-day course you will participate in:
- In-depth lectures and discussions on COE, what is specialty coffee and what makes COE coffee unique.
- Various sensory exercises designed to help you grow in how you perceive and understand aroma and taste. These exercises will be the start of learning to calibrate with the group.
- Tastings designed to demonstrate the importance of correct cupping procedure and the effects of different variables on cup profile.
- Tasting common defects in coffee.
- Learning about the COE method for scoring coffee.
- Calibrating with a diverse group of cuppers over multiple cupping sessions.
- Introduction and discussion around COE’s unique way of evaluating cuppers skill and confidants.
- A test designed after the program COE uses to select National Jury members.
During the class we will be cupping and scoring coffees from all over the world. You will taste a wide range of processing methods and varieties. You will taste coffees that score below specialty grade (below 80) to COE National Winner Coffee (84+), COE quality (86) to COE Presidential award-winning coffee (90+). It is a rare opportunity to evaluate such a diverse range of coffee. The majority of coffee that will be tasted will represent scores 84 and above. This will give you a unique window into what it is like to participate in a COE Jury.
At the beginning of the class you will receive a COE cupping spoon and an apron along with other fun things. Upon completion of the class you will receive a certificate of completion signed by your instructor, Jesús and the Executive Director of ACE, Darrin Daniel. Within three weeks’ time you will receive an email containing the results of your testing. The information you receive will be in the same format as those who undergo national jury testing.
We’ll be actively standing during cupping and seated for discussions so please wear comfortable clothing and shoes. Absolutely no use of perfume or cologne allowed. Classes are taught in Spanish, will begin at 9:00 and finish at 4:30 pm with an hour break for lunch, which will be provided.
Saturday the 19th will be a farm visit. Our host will take us to Los Azahares micro farmers. This will be a fun opportunity to see the inner workings of a coffee farm up class and experience the beautiful Mexican coffee growing region.
Please bring a notebook and any samples of coffee you would like to share.
About the lab: Cafeología is an institution based in Chiapas dedicated to working with professionals, from Chiapas farmers to roasters, tasters and baristas from all around the world. The lab is located in a beautiful post-colonial building in the heart of the magical town of San Cristóbal. Also, you’ll enjoy in their stunning coffee shop, their facilities, and some of the most delicious coffees from México.
About the trainer: Jesús Salazar, also known as Cafeólogo, is a coffee leader in the industry in Latin America, an inspiring coffee professional and a qualified coffee taster (national and international jury). Through his work with Chiapas farmers he has created some of the most renowned specialty coffees in Mexico and has helped farmers to be Cup of Excellence winners. Jesús is a Q Processing Professional in transition to become QP Instructor as well.
Nearest airport: Tuxtla Gutiérrez (TGZ).
Transportation from/to airport and from/to San Cristóbal: taxi, shuttle, private transportation.
Time from Tuxtla Gutiérrez airport to San Cristóbal: 1 hour 15 minutes.
Casa Cafeologo: www.casacafeologo.com (special rate for SET students)
Doce Cuartos: www.docecuartos.com
Casa Margarita: https://www.hotelcasamargarita.mx/es-es