




Santa Ana
Beneficio El Borbollon
Welcome and introduction to the coffee context of the region, varieties, and reception of coffee from the farms.
Explanation of the importance of ripeness and correct selection of the cherry to ensure quality in the cup.
Observation of the initial process within the benefit and how batches are classified according to quality and characteristics.
Introduction to the different processing methods and how fermentation influences the sensory profile of the coffee.
Tour of patios and drying areas where the management of moisture, stabilization, and care of the bean is explained.
Explanation of the last stages before roasting and exporting the coffee, quality control techniques.
Tasting experience of two specialty coffees, learning to identify aromas, acidity, body, and sensory notes.
Travel Insurance
Basic coverage during the tour
Small Groups
Max 10 people
Flexible Duration
Approx. 4 hours
Santa Ana
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