Brews & Botany: The Life of the Coffee Plant
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What You’ll Learn:
1. The Botany of Coffee
Anatomy of the coffee plant: leaf, flower, fruit, seed
Arabica vs. Robusta: what makes them botanically and flavorfully different
The plant’s lifecycle: flowering, fruiting, and ripening
Climate, soil, and biodiversity around coffee farms
2. Processing & Flavor
Natural vs. washed vs. honey processes: how fruit is removed, and why it matters
Coffee as a fruit: understanding the impact of terroir (like wine!)
How processing mimics fermentation techniques used in other foods (e.g. kombucha, wine, kimchi)
3. Tasting the Plant
Guided tasting of 3 + unique coffees:
A naturally processed coffee (fruit-forward)
A washed coffee (bright and clean)
A honey or experimental process (balanced and complex)
Use aroma jars, dried plant materials, or fruit samples to connect flavors back to the plant
Hands-On Activity: Build a Sensory Flavor Board
Participants will:
Smell + match botanical ingredients to tasting notes (e.g., jasmine, cocoa nibs, citrus peel, dried berries)
Assemble a small “flavor board” to visualize the flavor journey of each coffee
Use an illustrated mini flavor wheel and guided worksheet to connect flavors to regions and processes
All materials provided and flavor boards can be taken home as a keepsake
What’s Included
Guided coffee tasting (5 x 4 oz pours)
Flavor board activity + take-home flavor wheel
10% off coupon for East View Coffee
Your choice of a 12 oz bag of East View Coffee.
Please see this link to register for the workshop: https://eastviewcoffee.com/products/brews-botany-the-life-of-a-coffee-plant-class
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1. The Botany of Coffee
Anatomy of the coffee plant: leaf, flower, fruit, seed
Arabica vs. Robusta: what makes them botanically and flavorfully different
The plant’s lifecycle: flowering, fruiting, and ripening
Climate, soil, and biodiversity around coffee farms
2. Processing & Flavor
Natural vs. washed vs. honey processes: how fruit is removed, and why it matters
Coffee as a fruit: understanding the impact of terroir (like wine!)
How processing mimics fermentation techniques used in other foods (e.g. kombucha, wine, kimchi)
3. Tasting the Plant
Guided tasting of 3 + unique coffees:
A naturally processed coffee (fruit-forward)
A washed coffee (bright and clean)
A honey or experimental process (balanced and complex)
Use aroma jars, dried plant materials, or fruit samples to connect flavors back to the plant
Hands-On Activity: Build a Sensory Flavor Board
Participants will:
Smell + match botanical ingredients to tasting notes (e.g., jasmine, cocoa nibs, citrus peel, dried berries)
Assemble a small “flavor board” to visualize the flavor journey of each coffee
Use an illustrated mini flavor wheel and guided worksheet to connect flavors to regions and processes
All materials provided and flavor boards can be taken home as a keepsake
What’s Included
Guided coffee tasting (5 x 4 oz pours)
Flavor board activity + take-home flavor wheel
10% off coupon for East View Coffee
Your choice of a 12 oz bag of East View Coffee.
Please see this link to register for the workshop: https://eastviewcoffee.com/products/brews-botany-the-life-of-a-coffee-plant-class
Get Tickets
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