La Cumbre: Roasting Course in a Box
TL;DR: This offers far more value than a short coffee roasting course at a fraction of the price. Curious why? Read on ↓
What you'll learn:
How to approach roasting different processing methods.
Tailoring your roast to various coffee varieties.
Effective strategies for managing heat transfer during roasting.
How to apply objective, measurable data in your roasting process.
About the Producer: Emilio López Díaz, who owns La Cumbre, is a well-known coffee producer and innovator in El Salvador as well as valuable member of the global roasting community. La Cumbre (the summit) is a beautiful coffee farm situated 1500-1550 meters above sea level near Santa Ana, El Salvador.
The coffees in this set reflect various cultivated varieties in this set and feature multiple processing methods. The coffees I will be discussing in this set are:
Bourbon Washed
SL-34 Honey
Caturra Natural
Gesha Natural
Pacas Natural
Pacamara Natural
TL;DR: This offers far more value than a short coffee roasting course at a fraction of the price. Curious why? Read on ↓
What you'll learn:
How to approach roasting different processing methods.
Tailoring your roast to various coffee varieties.
Effective strategies for managing heat transfer during roasting.
How to apply objective, measurable data in your roasting process.
About the Producer: Emilio López Díaz, who owns La Cumbre, is a well-known coffee producer and innovator in El Salvador as well as valuable member of the global roasting community. La Cumbre (the summit) is a beautiful coffee farm situated 1500-1550 meters above sea level near Santa Ana, El Salvador.
The coffees in this set reflect various cultivated varieties in this set and feature multiple processing methods. The coffees I will be discussing in this set are:
Bourbon Washed
SL-34 Honey
Caturra Natural
Gesha Natural
Pacas Natural
Pacamara Natural
TL;DR: This offers far more value than a short coffee roasting course at a fraction of the price. Curious why? Read on ↓
What you'll learn:
How to approach roasting different processing methods.
Tailoring your roast to various coffee varieties.
Effective strategies for managing heat transfer during roasting.
How to apply objective, measurable data in your roasting process.
About the Producer: Emilio López Díaz, who owns La Cumbre, is a well-known coffee producer and innovator in El Salvador as well as valuable member of the global roasting community. La Cumbre (the summit) is a beautiful coffee farm situated 1500-1550 meters above sea level near Santa Ana, El Salvador.
The coffees in this set reflect various cultivated varieties in this set and feature multiple processing methods. The coffees I will be discussing in this set are:
Bourbon Washed
SL-34 Honey
Caturra Natural
Gesha Natural
Pacas Natural
Pacamara Natural
This boxed set is a roasting course in a box. It contains 12 coffees to taste, highlighting the differences between Arabica coffee varieties commonly found in production throughout Latin America. Six varieties are featured, and each is presented with two different roasting approaches. In addition to the coffees, you’ll receive Third Wave Water (so you can have a calibrated tasting experience with others worldwide), a book detailing three different roasting approaches to each coffee, and the results (estimated ~ 100 pages). This also comes with Forum Access for discussion, debate, etc… and a 1-2 hour Zoom course and discussion.
Varieties in this set: Gesha, Bourbon, Pacamara, Pacas, Caturra, and SL-34.
This boxed set is in pre-order now and will sell out before the ship date.
The current planned shipping window is late November or early December.
All roasting is performed on a traditional drum roaster, but this method will apply to anyone using a drum roaster of any style.