Barista Brewing Workshop Session:15:00-16:30 – 15th August followed by red apple and

followed by red apple and a tropical acidity that moves from golden kiwi to pineapple as it cools

allowing the lot to develop with steadiness and care

Since then

improving access to specialty markets

The coffee is then dried on raised beds in the open sun for 10 to 15 days

Barista Brewing Workshop Session:15:00-16:30 – 15th August followed by red apple andThis brewing workshop guides participants through the journey of a barista, from curiosity to understanding, and into intentional brewing. We begin with how we taste and calibrate, building awareness of flavour and structure. From there, we explore the fundamentals of brewing, and how each variable shapes the cup. By the end, participants brew with greater clarity, making decisions with purpose and confidence. Participants will receive a bag of coffee