Theoretical class on coffee production and cupping worldwide and specifically in El Salvador. Learn coffee cupping, conditions, raw materials, and the steps to discover quality and intrinsic attributes through the senses. Cupping practice, including different qualities of coffee, and a tasting with pairing with fruits and sweets. Tasting is taught with internationally recognised formats and from the wheel of flavours. In this experience you will learn the characteristics of a good coffee, recognise it in any environment, letting yourself be carried away by your senses, and develop techniques to taste and appreciate the product.