A personal brewing session at the Giraffe Coffee bar where we dive deeper into the world of processing methods, exploring one exclusive Geisha coffee processed in three different ways by Forest Coffee.

Take a behind-the-scenes look at what goes on in a specialty coffee roastery. The tour begins with a cup of coffee, followed by a walk around active roastery operations, and finishing off with a cupping session in the training room.

Train your senses through three key areas: smell, taste and cupping. Using Le Nez du Café aroma jars, you’ll learn to recognise key coffee aromas, explore how flavours and mouthfeel work together, and finish with a guided cupping of three coffees. You’ll use a simple tasting form to learn how to assess and compare coffees in a clear, structured way.

A personal brewing session at the Giraffe Coffee bar where we dive deeper into the world of processing methods, exploring one exclusive Geisha coffee processed in three different ways by Forest Coffee.

Train your senses through three key areas: smell, taste and cupping. Using Le Nez du Café aroma jars, you’ll learn to recognise key coffee aromas, explore how flavours and mouthfeel work together, and finish with a guided cupping of three coffees. You’ll use a simple tasting form to learn how to assess and compare coffees in a clear, structured way.

A personal brewing session at the Giraffe Coffee bar where we dive deeper into the world of processing methods, exploring one exclusive Geisha coffee processed in three different ways by Forest Coffee.

Take a behind-the-scenes look at what goes on in a specialty coffee roastery. The tour begins with a cup of coffee, followed by a walk around active roastery operations, and finishing off with a cupping session in the training room.

Train your senses through three key areas: smell, taste and cupping. Using Le Nez du Café aroma jars, you’ll learn to recognise key coffee aromas, explore how flavours and mouthfeel work together, and finish with a guided cupping of three coffees. You’ll use a simple tasting form to learn how to assess and compare coffees in a clear, structured way.

All tea comes from one plant, Camellia sinensis. But then why do we have so many different teas? In this tasting workshop at Evermore, you’ll learn about the different processing methods for tea leaves that result in white, green, black, oolong tea and more, tasting your way through the spectrum of flavours.