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.

*Additional fee required. Pre-register before it sells out by adding it to your badge online or onsite. Get this class for free by registering for a Gold Pass. Already have a General Admission pass? Email info@coffeefest.com to upgrade.