This year CCR President Scott Conary was the Head Judge for the Nicaragua Cup of Excellence program. For 3+ weeks he guided the process that took 214 initial entries from farmers all over the Country, to narrow it down to only the best 40, of the highest quality and unique character the harvest had to offer this season.
To celebrate the efforts attained by these hard working and innovative coffee producers; and to give a glimpse into what to expect when the coffees are on the live auction on June 19th; CCR is hosting a cupping of the Top 10 coffees from the auction, including a few other select coffees Scott wants to highlight from his experience guiding the National & International panels.
Political turmoil & protests in Nicaragua means the coffees are not able to leave the country. We send out thoughts and hopes for Peace to our friends there. Meanwhile, We will be evaluating the El Salvador COE Top 10 instead!
Scott was the head judge in El Salvador last year and will have some insight to share for this harvest too.
Your local barista may make pouring a beautiful rosetta seem magically effortless, but what does it really take? Join us to learn the science & art behind steaming & pouring sweet, glossy, micro- foamed milk. We’ll demonstrate the difference between various milks & temperatures, study a bit of milk chemistry, then try our hand at steaming, pouring & latte art.
Where does the coffee come from and who cultivates it? Travel the globe with us as we explore coffees from the Americas to Africa to the Pacific Rim. We’ll taste and discuss how climate, culture, and the marketplace affect what ends up in your mug. Take home a sample from each major region and refine your taste preference with fresh knowledge of each exciting origin.
Bring your own brewing device or use a provided brewer. Either way, we’ll embrace the ritual & craft of home coffee brewing to get more out of your coffee. From Press Pot to Pour Over, you’ll learn how to control your recipe, grind, time, temperature & more.
Learn how important the roast level can be in your home-brewed coffee. Different roast levels affect the flavor of coffee and can develop certain characteristics of the bean in different ways. You’ll learn the meaning of notable chemical reactions that roasting initiates and the effects of those reactions on elements like caffeine content and flavor.
Interested in attending a workshop? Watch this video from the Eye on North Carolina blog for some of what to expect!
Please note that tickets are non-refundable, but we would be glad to transfer the registration to another workshop if you are unable to attend. Please email firstname.lastname@example.org for more information.