This session is open to coffee professionals—particularly roasters curious about Finca Sophia’s Geisha lots—anyone curious about specialty coffee, and those eager to learn more about the cupping process. Attendance is AED 100. Seats are extremely limited. 

This is a private coffee cupping session featuring eight washed and ten natural lots of Finca Sophia’s world-class Panamanian coffees. 

What's in the Program?

This is a coffee cupping session, which follows our standardized procedure:
1.⁠ ⁠Introduction: A brief explanation of each Finca Sophia lot and their cupping procedure.
2.⁠ ⁠Dry Fragrance Assessment: Participants smell the freshly ground coffee.
3.⁠ ⁠Wet Aroma Assessment: Hot water is poured over the grounds, and participants smell the aroma of the brewing coffee.
4.⁠ ⁠Breaking the Crust: Participants use a spoon to break the crust of coffee grounds floating on the surface to evaluate the final aroma.
5.⁠ ⁠Tasting (Cupping): Once the coffee cools, participants use spoons to slurp the coffee to fully aerate it, focusing on flavor, acidity, body, and overall quality (the cup profile).
6.⁠ ⁠Scoring & Discussion: Participants silently or openly discuss the unique "cup profiles" of each world-class coffee sample from Finca Sophia.