Do you really know what “washed,” “natural,” and “honey” mean—and how they differ from newer terms like anaerobic, carbonic maceration, or double fermentation? In today’s rapidly evolving coffee landscape, processing language can be confusing and often blurs the line between science and storytelling.

This interactive workshop helps you decode the expanding vocabulary of coffee processing, separating marketing trends from real methodology. Through guided discussion and tasting, you’ll learn how various processing styles influence cup character, what these terms actually represent in practice, and how to confidently communicate processing information with producers, buyers, and customers.

*This workshop has an additional registration fee. Please add it to your badge prior to the event (and receive early bird pricing) or stop by the registration counters onsite.