During this 3 hour workshop you will learn:

• the basics of how to taste coffee

• the theory of sensory

• what is and how to do a cupping

• how to use a cupping/tasting form

Class includes:

• printed materials to take home

• tasting a wide range of coffees

• multiple sensory exercises

• skills for you to take home to expand your tasting skills

Note:

• If you have any allergies to food/ beverage ingredients. Please email us with those. We will have ingredients for some exercises.

• We need a minimum of 3 sign-ups to run the class. We will contact anyone who has purchased a spot to reschedule or process a refund.

• Once you sign up, you’ll receive a confirmation email and we will reach out a day before the class with additional information.

  • Check you Junk email folders

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches of green coffee that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

Depending on discussions and number of attendees (we like how collaborative the classes can be when everyone shares and/or asks questions), the class can end as early as 2:30 or go as late as 3:30.

Please Note:

• We need a minimum of 3 sign-ups to run the class. We will contact anyone who has purchased a spot to reschedule or process a refund.

• Once you sign up, you’ll receive a confirmation email and we will reach out a day before the class with additional information.

  • Check you Junk email folders

During this 3 hour workshop you will learn:

• the basics of how to taste coffee

• the theory of sensory

• what is and how to do a cupping

• how to use a cupping/tasting form

Class includes:

• printed materials to take home

• tasting a wide range of coffees

• multiple sensory exercises

• skills for you to take home to expand your tasting skills

Note:

• If you have any allergies to food/ beverage ingredients. Please email us with those. We will have ingredients for some exercises.

• We need a minimum of 3 sign-ups to run the class. We will contact anyone who has purchased a spot to reschedule or process a refund.

• Once you sign up, you’ll receive a confirmation email and we will reach out a day before the class with additional information.

  • Check you Junk email folders

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

During this 3 hour workshop you will learn:

• the basics of how to taste coffee

• the theory of sensory

• what is and how to do a cupping

• how to use a cupping/tasting form

Class includes:

• printed materials to take home

• tasting a wide range of coffees

• multiple sensory exercises

• skills for you to take home to expand your tasting skills

This is the first installment of this Sensory & Cupping Series of classes. We will announce the next level dates soon.

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

Join us on Wednesday, November 26th at 11:00am to cup offerings from

Who is Sabio Coffee?

We’re a fully integrated coffee operation in Nicaragua, a group of 4 farms with a main hub: Finca Aurora.

We produce, process, pack and export each coffee lot directly from our farms to our clients.

UNIQUE VARIETIES: We focus on the best varieties for our unique micro-climate and terroir. Through genetic selection and innovative agricultural practices, we have identified the varieties that best adapt to our farms, which results in higher yields, fewer diseases, and exceptional cup profiles. Some of our varieties include: Parainema, Icatú, San Isidro, Geisha, Venecia, Obatá, Villa Sarchí, Java Grande, Java Petite, Caturra, Catuai, Iapar, Pacamara and Maracaturra.

100% TRACEABLE: We have control of each one of our coffee lots through all stages of production and processing, which allows us to be a 100% traceable and transparent from our plantations to your cup.

CUSTOMIZED COFFEE PROFILES: having control of our plantations and processing allows us to plan ahead of the harvest and create coffee profiles that meet our clients’ needs. Some of our processes include: washed, honey, natural, anaerobic, experimental natural, lactic fermentation, wine yeast fermentation, kombucha fermentation, among others.

Our goal is for roasters to order. No matter how big or small your order is, we will work together to join our coffee orders on one pallet. If you are a roaster in the community, pick up from our location is an option!

Everyone is welcomed! Our KWCC Members and Coffee Roasters within the Community.

This is a free event to attend, cup amazing coffees, meet the producers, and meet others who share your passion of coffee.

To stay updated on the number of people attending, click the link below. You're also welcome to join us without any prior notice!

During this 3 hour workshop you will learn:

• the basics of how to taste coffee

• the theory of sensory

• what is and how to do a cupping

• how to use a cupping/tasting form

Class includes:

• printed materials to take home

• tasting a wide range of coffees

• multiple sensory exercises

• skills for you to take home to expand your tasting skills

This is the first installment of this Sensory & Cupping Series of classes. We will announce the next level dates soon.

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

Join us on Tuesday, November 18th at 10:30am for a unique coffee cupping event with JA Coffee, exclusive for coffee roasters. This session will feature a selection of coffees sourced from Jamaica, Latin America, and East Africa. Dive into the rich flavors and unique profiles of each region as you connect with fellow roasters and coffee lovers.

Please note that spots for this special cupping session are limited and registration is required. This event is exclusive to coffee roasters seeking to explore and experience these incredible coffees. Limited spots available for this unique opportunity. ☕

JA Coffee was founded in 2018 as it was difficult to find authentic Jamaica Blue Mountain® Coffee in North America. We took on the challenge of representing two of the best estates in Jamaica. With a solid background in sales and digital marketing, and a passion for our cultural background, we began a journey in the coffee industry that allowed us to learn, appreciate, and understand the nuances behind a great cup of coffee and the supply chain's intricacies that support it.

Today, and through great encounters, we now offer delicious award-winning, exotic, and rare coffees from around the world.

Everyone is welcomed! Our KWCC Members and Coffee Roasters within the Community.

This is a free event to attend, cup amazing coffees, meet the producers, and meet others who share your passion of coffee.

To stay updated on the number of people attending, click the link below. You're also welcome to join us without any prior notice!

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

Join us on Thursday, November 6th at 11:00am for a unique coffee cupping event with JNP Coffee.
They will be showcasing their Burundi coffee offerings that are mid-harvest at origin.

About JNP Coffee:

Coffee is an important cultural connection between those who understand the effort of quality and those who appreciate it in the cup.

JNP Coffee sources exceptional coffees grown in the mountains of Burundi that are notable for their pleasant brightness, and fruit and floral characteristics. All of our coffees are small production lots prized by experts and by coffee lovers. The quality is genuine and pure.

Our growers at origin are our partners. We recognize the quality they achieve and pay for the value.   We support growers by sharing knowledge, encouraging pioneering efforts, and promoting good stewardship of the environment. We practice transparency by knowing the farmers we work with and the coffee they produce.​

As our valued client, you will enjoy our special coffees, our seamless transactions, and excellent customer service. Our ongoing presence in the Burundi coffee market means that you will have access to direct information from the producing areas. We look forward to working with you!

Our goal is to join our coffee orders on one pallet. If you are a roaster in the community, pick up from our location is an option!

Everyone is welcomed! Our KWCC Members and Coffee Roasters within the Community.

This is a free event to attend, cup amazing coffees, meet the producers, and meet others who share your passion of coffee.

To stay updated on the number of people attending, click the link below. You're also welcome to join us without any prior notice!

During this 3 hour workshop you will learn:

• the basics of how to taste coffee

• the theory of sensory

• what is and how to do a cupping

• how to use a cupping/tasting form

Class includes:

• printed materials to take home

• tasting a wide range of coffees

• multiple sensory exercises

• skills for you to take home to expand your tasting skills

This is the first installment of this Sensory & Cupping Series of classes. We will announce the next level dates soon.

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

During this 2 hour workshop you will learn:

• the basics of how to taste coffee

• what is and how to do a cupping

• how to use a cupping/tasting form

Class includes:

• printed materials to take home

• tasting a wide range of coffees

• skills for you to take home to expand your tasting skills

This is the first installment of this Sensory & Cupping Series of classes. We will announce the next level dates soon.

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

Join us on Tuesday, August 26th at 10:00am to cup offerings from Semilla Coffee.

What Path Forward?

For Semilla, coffee is more than the seed of a tropical fruit that can be transformed into a delicious beverage with proper care along all stages. It's a material that connects history, society, politics, culture, international policy, philosophy, and more. It contains years and years of hard work, and it directly affects the livelihoods of millions the world over.

So, the question becomes, how do we maximize the specialty market so that we can make the biggest impact on the most amount of people, while also bringing forth a high quality product to the end consumer?

In our small part, we can commit to specific communities who have the energy and passion to connect to the specialty market and we can broaden and deepen our commitment to them rather than buying only the top lots. We can speak about coffees as the product of people rather than only for its sensory attributes. And we can work in close collaboration with these groups to listen to what they need to succeed - from meeting the prices they request, to investing in a physical and intellectual infrastructure that will allow them to thrive in this market.

In short, 

we commit to the slow and steady work of buying solid coffees from producers without access, and seeking to see the rising tide float all boats.

This isn’t common, and it doesn’t necessarily mean it’s better, but we choose our paths for a reason — what’s yours?

Our goal is to join our coffee orders on one pallet. If you are a roaster in the community, pick up from our location is an option!

Everyone is welcomed! Our KWCC Members and Coffee Roasters within the Community.

This is a free event to attend, cup amazing coffees, meet the producers, and meet others who share your passion of coffee.

To stay updated on the number of people attending, click the link below. You're also welcome to join us without any prior notice!

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.

Every member will be required to attend an Introduction to Roasting class. This 5 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab. Plus a lunch break.

Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.

Class includes:

• Green Coffee Basics followed by a Cupping in our Coffee Lab

• Roasting Theory & Safety

• Roasting Practice

  • 3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light

  • Take Home some of Your Roasted Coffee to Brew & Share with Others

• Orientation of the Packaging Station

• A KWCC Roasting Guidebook to Take Home

• A Copy of “The Coffee Roaster's Companion” by Scott Rao

Join us on Saturday, May 10th at 11:00am to cup the 2025 Nicaraguan Harvest offerings from Green Haven Importers

We invite you to an educational coffee tasting event focused on showcasing some unique coffee lots and shedding light on some of the challenges of the current harvest. Connect with producers joining remotely and learn from experts in Nicaragua as we examine the geopolitical and logistical factors shaping the industry.

This event is ideal for coffee professionals and enthusiasts seeking to expand their knowledge and palate. Discover how early supply chain commitment can secure exceptional coffees and ensure availability at competitive prices. Engage with like-minded individuals and gain valuable insights into the world of Nicaraguan coffee.

Join us for an enlightening experience that combines sensory exploration with a little insight from those on the ground.. Together, we'll celebrate the resilience and diversity of Nicaraguan coffees and the people who bring them to life.

Your participation and feedback is something we value immensely, and we look forward to hosting you!

Green Haven specializes in high-quality coffees from Nicaragua.

Our goal is to join our coffee orders on one pallet. If you are a roaster in the community, pick up from our location is an option!

Everyone is welcomed! Our KWCC Members and Coffee Roasters within the Community.

This is a free event to attend, cup amazing coffees, meet the producers, and meet others who share your passion of coffee.

To stay updated on the number of people attending, click the link below. You're also welcome to join us without any prior notice!