February 12-14, 2026

Chamara Vajra, Bengaluru

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Robusta Tasting: Different Processing Methods

Guided tasting comparing Robusta coffees processed using varied post-harvest techniques, with focused sensory discussion.

Key Takeaway

Identify flavour differences driven by processing styles.

Instructor

Mrs Sunalini Menon

Date & Time

February 12, 2026 | 11:45 AM

Duration

1 hour 15 minutes

Availability

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Price

₹800

+ Day Pass required

What You'll Learn

  • Understanding Robusta's unique flavour characteristics
  • How different processing methods transform Robusta profiles
  • Professional tasting techniques for comparative analysis
  • Sensory vocabulary for describing Robusta coffees
  • Appreciating quality Robusta in the specialty context

Requirements

  • Open mind for tasting different coffee varieties
  • Basic familiarity with coffee tasting helpful but not required

What's Included

All materials and equipment provided
Certificate of participation

Register for This Workshop

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WorkshopRobusta Tasting: Different Processing Methods
Amount₹800

By proceeding, you agree to our workshop booking terms. A valid festival day pass is required to attend. Cancellation is allowed up to 48 hours before the workshop for a full refund.

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