From March 21st to 25th we had a Coffee Tasting and Classification Course focused on our members and their Family members.
But this course goes farther than teaching only the techniques involved in analyzing coffee grains and coffee drink. The students are both part of COOMAP technical staff and coffee growers. This course focus on showing how growers can produce coffee with the most quality possible and consequently be better paid for it. Professor Marcello Duque emphasizes the two main points of the course:
- Growers’ mission is to dry coffee with quality, after all it’s in this stage of the process that coffee is under the greatest risk of losing quality
- Growers’ hardest challenge it to know their own size. This is true because if their property hasn’t got the proper structure to manage coffee the way it requires, quality will be lost and consequently growers won’t get the best value possible for their precious product.
This is one more COOMAP’s initiative seeking its members’ coffee quality improvemnent.
COOMAP – cultivating work, harvesting result.
