Robusta for Arabica Lovers
Join Julian Loayza for an exploration of the Robusta species through historical, biological, and organoleptic lenses.
In this course, the history of the species and the Robusta market are used to create context for the current state of Robusta and its potential as a speciality coffee. Topics covered span from genetics to cup quality. Throughout the class, relevant comparisons to Arabica are made, including market statistics, farming and production practices, as well as cup quality. The goal of this class is to introduce Robusta coffee to a wide breadth of coffee professionals and for them to discover the potential of Fine Robusta on the marketplace.
This course is for coffee professionals who have experience with Arabica coffee but not Robusta. It is for anyone recognizing a need to fill a knowledge gap to understand the main characteristics and market for Robusta, what differentiates its quality and any other valuable differences from Arabica.
The class will be followed by a tasting to compare the different flavours, characteristics and profiles found in ‘Fine’ and ‘Commercial’ Robustas. We will also make sure to have nice fresh coffee (of either species!) and some snacks available during the course.
Julian Loayza is a freelance Specialty Coffee Association AST trainer and Coffee Quality Institute Q Arabica Assistant Instructor. He is the Head Trainer at Beantale where he teaches multiple modules of the SCA coffee skills program: Introduction to Coffee, Roasting, Barista Skills, Green Coffee and Sensory Skills. He is working towards becoming a CVA trainer (the new Coffee Value Assessment system released by the SCA) and a CQI Q Arabica Instructor. Julian will run his first Q Arabica Combo in September at the Independent Coffee Lab, which we are all really thrilled about!
Check our available dates and book your spot today!
Participation fee: £300+VAT
Please note that, when signing up for this course, it is also required to enrol on the Coffee Quality Institute® website, using the following links:
Join Julian Loayza for an exploration of the Robusta species through historical, biological, and organoleptic lenses.
In this course, the history of the species and the Robusta market are used to create context for the current state of Robusta and its potential as a speciality coffee. Topics covered span from genetics to cup quality. Throughout the class, relevant comparisons to Arabica are made, including market statistics, farming and production practices, as well as cup quality. The goal of this class is to introduce Robusta coffee to a wide breadth of coffee professionals and for them to discover the potential of Fine Robusta on the marketplace.
This course is for coffee professionals who have experience with Arabica coffee but not Robusta. It is for anyone recognizing a need to fill a knowledge gap to understand the main characteristics and market for Robusta, what differentiates its quality and any other valuable differences from Arabica.
The class will be followed by a tasting to compare the different flavours, characteristics and profiles found in ‘Fine’ and ‘Commercial’ Robustas. We will also make sure to have nice fresh coffee (of either species!) and some snacks available during the course.
Julian Loayza is a freelance Specialty Coffee Association AST trainer and Coffee Quality Institute Q Arabica Assistant Instructor. He is the Head Trainer at Beantale where he teaches multiple modules of the SCA coffee skills program: Introduction to Coffee, Roasting, Barista Skills, Green Coffee and Sensory Skills. He is working towards becoming a CVA trainer (the new Coffee Value Assessment system released by the SCA) and a CQI Q Arabica Instructor. Julian will run his first Q Arabica Combo in September at the Independent Coffee Lab, which we are all really thrilled about!
Check our available dates and book your spot today!
Participation fee: £300+VAT
Please note that, when signing up for this course, it is also required to enrol on the Coffee Quality Institute® website, using the following links:
Join Julian Loayza for an exploration of the Robusta species through historical, biological, and organoleptic lenses.
In this course, the history of the species and the Robusta market are used to create context for the current state of Robusta and its potential as a speciality coffee. Topics covered span from genetics to cup quality. Throughout the class, relevant comparisons to Arabica are made, including market statistics, farming and production practices, as well as cup quality. The goal of this class is to introduce Robusta coffee to a wide breadth of coffee professionals and for them to discover the potential of Fine Robusta on the marketplace.
This course is for coffee professionals who have experience with Arabica coffee but not Robusta. It is for anyone recognizing a need to fill a knowledge gap to understand the main characteristics and market for Robusta, what differentiates its quality and any other valuable differences from Arabica.
The class will be followed by a tasting to compare the different flavours, characteristics and profiles found in ‘Fine’ and ‘Commercial’ Robustas. We will also make sure to have nice fresh coffee (of either species!) and some snacks available during the course.
Julian Loayza is a freelance Specialty Coffee Association AST trainer and Coffee Quality Institute Q Arabica Assistant Instructor. He is the Head Trainer at Beantale where he teaches multiple modules of the SCA coffee skills program: Introduction to Coffee, Roasting, Barista Skills, Green Coffee and Sensory Skills. He is working towards becoming a CVA trainer (the new Coffee Value Assessment system released by the SCA) and a CQI Q Arabica Instructor. Julian will run his first Q Arabica Combo in September at the Independent Coffee Lab, which we are all really thrilled about!
Check our available dates and book your spot today!
Participation fee: £300+VAT
Please note that, when signing up for this course, it is also required to enrol on the Coffee Quality Institute® website, using the following links: