Day 1 The history
You will start learning about the history of coffee and how coffee arrived to Colombia. Some of the themes that are covered include: Origin, history, worldwide distribution, species and curiosities about coffee. Duration: 3 hours approx. Location: The farm.
Day 2 The bean
Learn about different varieties of coffee, how coffee grows, the harvest, the different processes for coffee, green coffee bean defects. You will do 3 different coffee process: 1)Honey process 2)Fermentation process 3)Natural process all of them from picking the bean to the dry process. Duration: 3 hours approx. Location: The coffee plantation.
Day 3 The people
Let’s go inside the coffee farmers community, coffee buyers, coffee roasters, locals,Colombian locals. We will show you the coffee life, how we sell our coffee in our town, Jerico, the country side and the social impact of coffee in our community.
Duration: 3 hours approx. Location: The town “Jericó”
Day 4 The roasting
Learn about the amazing roasting process, you will roast our own coffees in our lab and experience a bit of the complex world of roasting, having the chance of exploring different roasting types and roast curves and experience some roasting tips. Duration: 3 hours approx. Location: Our Coffee roastery
Day 5 The cupping
You will learn how coffee should taste. It’s not only about the roasting, grinding, water temperature and water pressure but also about the amount of coffee you are using per cup, the altitude and climate where you want to enjoy your cup of coffee. Taste and see the difference process, varieties and brewing methods.
Duration: 3 hours approx. Location: Our Coffee lab.
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Finca Villa Sofia Vereda Palenquito, Jericó – Colombia
- Accommodation in our coffee farm surrounded by beautiful scenery and incredible views.
- Two Meals a day.
- Unlimited coffee, bananas and tangerines.
- All my knowledge.
Schedule and quotation
My coffee immersion experience at Jericó and Medellín was very rewarding. Learning first hand what cultivating coffee and then roasting coffee complements my overall knowledge of the industry. The time at the farm was very much hands on. I stayed there and was able to see the varietals grown and learn about them. We discussed the planting and all the care given to the plants, from seedling to maturity. This care includes planting various types of trees to provide shade for the coffee plants, rotation of the parcels, and pest control. I was able to see the coffee berry borer in an infected cherry. The coffee picking experience was a valuable lesson. It is far from easy. It is a skill and a demanding job. I came away with greater appreciation of this part of the seed to cup experience after actually doing it for a good period of time.
I received plenty of in depth roasting instruction as well. One great thing about this part was that it was pretty much all hands on training. The training was thorough and i got to practice roasting several times on the sample roaster as well as the main roaster. This included getting acquainted with Cropster, the roasting software. I felt confident at the end of the week and ready to tackle roasting coffee beans.
In general, I received plenty of detailed instruction all across the board. I was very happy and completely satisfied with the whole experience. Sara and her whole staff are very friendly, approachable, and knowledgeable. The whole experience was fun and I learned a whole lot! Thanks Coffee Translator.