Puchero Training

Learning to Identify the Quality of Coffee and Choose It Wisely

This course explores specialty coffee from every angle: genetics, origin, fermentation processes, and roasting techniques. It is designed to help you understand how each variable shapes the final flavor profile in the cup.

This training is part of our Puchero Training School, an experimental space where we analyze, test and understand every variable that defines coffee quality.

We know that buying specialty coffee—especially when you're just starting out—can be complicated. That's why this course was created to provide clarity and guidance to those who need to make real decisions.

At Puchero , we approach coffee as a system. We analyze and make decisions based on everything from the genetics and botany of the coffee plant to the fermentation, drying, and roasting processes. We don’t view these as isolated concepts, but rather as a set of variables that, when handled with precision and care, determine what happens in the cup.

Our approach combines methodology and research with a simple idea: paying close attention to the process is our way of innovating.

The course focuses on roasted coffee and its evaluation. You’ll learn to taste samples of different coffees, interpret sensory profiles, identify roasting and fermentation defects, and understand which coffee is the right choice for your project.

Because choosing coffee isn't a matter of taste; it's a matter of judgment.

Intended for coffee shops, roasters, people who are starting their own coffee business, baristas, or anyone who simply wants to learn more about specialty coffee.

Why this Training?

Knowing about coffee isn't just about gathering information. It's about knowing how to make decisions.

When you work with coffee—whether in a coffee shop, a restaurant, or your own business—every choice you make affects the final result, the customer experience, the consistency of your offering, and your profitability.

This course provides you with the tools to:

• Evaluating coffees using technical and sensory criteria
• Compare offers from different coffee shops
• Identify true quality and defects
• Choose coffees that align with your concept

Understanding coffee helps you build better.

What will you see at the " Training"?

• Fundamentals of Botany, Genetics, and Classification of Coffee
• The Relationship Between Variety, Terroir, and Cup Quality
• Post-harvest processes: Washed, honey, natural, and co-fermented
• Critical Variables: Fermentation, Drying, Traceability, and Quality Control
• Introduction to Green Coffee: Defects, Classification, and Physical Parameters
• Roasting Profile and Its Sensory Impact: Espresso, Filter, and Omni
• Identification of roasting defects (under-roasting, over-roasting, burning)
• Cupping protocol and sensory analysis (SCA)
• Roasted Coffee Evaluation: How to Read, Compare, and Select Samples
• Developing Criteria for Choosing Coffee Based on Your Business Model

Terms and Conditions

Registration and participation

• Participation requires prior registration on the website of Puchero
• Available dates: May 23
• Hours: 9:00 a.m. – 4:00 p.m.
• Small groups: maximum of 6 people
• Reservation confirmed only after full payment has been received
• By registering, you agree to these terms

Payment and cancellations

• The participation fee is€300 per personand includes all tools and materials.
• Cancellations made more than72 hours in advancemay be rescheduled at no charge.
• Cancellations made less than 72 hours in advanceare nonrefundable.
• In the event of cancellation or changes by the organizer, participants will be offered the optionto reschedule the course.

Safety and Hygiene

• It is mandatory to follow hygiene and food-handling guidelines
• Bringing in outside food or drinks is not permitted
• Do not attend while under the influence of alcohol or other substances
• Please notify us in advance of any allergies or medical conditions
• It is recommended that you avoid perfumes or strong scents

Image rights and intellectual property

During the course, photographs or videos may be taken for internal or promotional use.

By participating in the event, attendees authorize the use of their image for these purposes, unless they expressly state otherwisebefore the event begins.

The technical, educational, and audiovisual content shared during the experience is the property of Puchero and may not be reproduced for commercial purposes without the organizer’s written authorization.

Liability

The organizer will not be liable for anyloss, damage, or theft of personal belongingsduring the event.

In the event offorce majeure or circumstances beyond the organizer’s control(such as weather conditions, supply issues, or health restrictions), theorganizermay reschedule or cancel the activity without penalty.