This workshop will be led by the wonderful Tímea Vas. She is a CQI and CVA-evolved Q-Grader and an expert in green coffee grading and evaluation. She has extensive knowledge of green coffees from all origins, from their physical appearances to their specific terroir characteristics in the cup.

In this session, Tímea will gently introduce the characteristics of each defect through solutions. Carefully selected coffees will then be cupped — most containing naturally occurring defects, with a few high-quality coffees included for comparison. Tímea will guide the group through each defect, explaining its characteristics, causes, and common misconceptions. This will be a rare opportunity for anyone interested in learning more about the lesser-known side of coffee as a farm product.