Altitude is one of the most influential factors in shaping a coffee’s flavor, sweetness, and complexity. In this session, Joseph Stazzone, President of Café Kreyol, unpacks the science and nuance behind why beans from higher elevations consistently stand out. Drawing on his extensive work at coffee origins across the Americas and Africa, Joseph blends technical expertise with vivid storytelling to give attendees a deeper understanding of coffee terroir.

By the end of this class, you’ll understand how altitude influences what’s in your cup and see how Café Kreyol’s commitment to sourcing from diverse regions ensures remarkable quality.

This is a free session included in your general admission.