Interested in coffee and its origins? You are welcome to taste small farm coffees from different countries of origin in the tender bar of the professional bar. The tasting introduces some of the coffee’s growing conditions and processing methods that affect taste, as well as tasting cupping cups of coffee with a spoon, just as is customary in testing and quality control in roasteries and coffee farms. In this way, the characteristics of the bean and roast are best reflected, and the chosen cooking technique or the differences between the extractions do not cause large differences in taste. Cupping therefore focuses on what each bean has to offer to its taster. After the cuppinign, you have the opportunity to ask anything about coffee and how to extract it. The first 20 people can join, welcome!