Coffee Farm Experience course
Project Origin is excited to announce the release of dates for the Coffee Farm Experience agricultural course in Nicaragua for 2018.
Organised by Claudia Lovo, dedicated coffee producer and long time friend of Project Origin, the course is designed in order to give the participant a precise and deeper knowledge on the journey of coffee, from seed to export. Course participants will live, work and experiment on a coffee farm in Nicaragua for several days, working with agronomists, farmers, pickers and the wider community.
This course is for those who are passionate about coffee and have always been curious to discover more about the world of coffee in producing countries. It has been specifically designed to give an in depth understanding of all the vital elements and operations producers perform before coffee is presented to you on the other end of the coffee chain, as a coffee professional or consumer.
Participants will live on the farm, with all meals provided by the farmer. Accommodation is basic, with the intent that each person involved in the course has an experience that is genuine and reflects everyday life living on a coffee farm.
After completing the course, each participant will be able to:
- Identify the concept of traceability, its relation to measurements to control quality and its relationship with the production site, as a result add value for coffee in their areas.
- Know about production techniques used to obtain specialty coffee.
- Understand the management of Good Agriculture Practice (GAP).
- Have in-depth knowledge of processing techniques and the risks involved.
- Integrate information in daily working life about events and steps that occur in production and processing of coffee from its origin to consumption
The entire training will take place in the region of Nueva Segovia, well known for producing some of the best coffees in Nicaragua (80% of the Cup of Excellence winners belong to this region).
The participants will live in a working coffee farm, located in Diplito, Nueva Segovia. This farm produces micro-lots using different processes, such as natural, honey, fully washed and experimental processing methods of varietals such as caturra, catuai, maracaturra, bourbon, java, marsellesa, catimor and more.
Course dates
January 8-12
January 22-26
February 5-9
Cost
$1,500 USD
Included: Airport pick-up, transport, room and board, food, course material, translator, instruction and training.
Not included: Airfare, travel and health insurance (highly recommended)
There are 6-7 spots available for each course.
Expressions of interest for the course should be sent to [email protected] or [email protected]
