Introduction:Want to dive deep into the entire journey of coffee—from cultivation to roasting? The COE (Cup of Excellence) has partnered with El Salvador’s coffee research institute for the first time to launch an “Origins Immersion” educational program. This initiative takes you into El Salvador’s coffee-growing regions, where you’ll experience cupping, farm visits, defect identification, and hands-on roasting. Kicking off in February 2024, it not only features expert instruction but also close interaction with producers—giving you the key insights to high-quality coffee.
The COE (Cup of Excellence) organization has recently introduced a meaningful educational program called the “Origins Immersion” project, designed to allow international coffee professionals to explore coffee-growing regions and experience every link in the coffee supply chain—from planting, harvesting, processing, to roasting. This project is the first collaboration with El Salvador’s coffee research institute (Instituto Salvadoreño Del Café) and will officially launch in El Salvador in February 2024.
The five-day program offers a diverse and comprehensive curriculum, including hands-on COE cupping and scoring training, an introduction to El Salvador’s coffee industry history and varieties, on-site visits to farms and processing facilities, networking with roasters, as well as sessions on identifying coffee defects and quality control techniques. It also covers sustainable practices, biodiversity topics, and includes practical roasting sessions and espresso tasting, allowing participants to understand the craftsmanship behind high-quality coffee from multiple perspectives.
The El Salvador Coffee Institute is a key driving force in the country’s coffee industry, responsible for shaping national coffee policies, guiding industry development, and focusing on upgrading farming techniques and scientific research. The institution not only emphasizes economic benefits but also places great importance on environmental protection and social responsibility, striving to coordinate sustainable development across economy, education, society, and the environment.
During this immersive program, participants will have the opportunity to take part in COE cuppings and scoring in El Salvador. Guided by expert instructors, they will gain an in-depth understanding of the country’s coffee history, major varieties, processing methods, and future directions. The course also includes field visits to local coffee farms, processing plants, and roasters—offering a full-picture view of the coffee journey from farm to cup.
Participants will learn how to identify common coffee defects such as over-fermentation, moldy flavors, or over-roasting, and master basic quality control methods to ensure that the final coffee product maintains a high standard. Additionally, the course delves into the importance of sustainable coffee practices, including the preservation of native varieties, maintaining biodiversity, and balancing economic benefits with environmental responsibility in trade.
Susie Spindler, founder of COE, stated that this project is more than just a traditional training course—it aims to foster closer connections between international buyers and coffee producers, sparking mutual curiosity and appreciation. She emphasized that over the past 23 years, COE has collaborated with coffee institutions in numerous countries around the world, gaining extensive experience and organizing coffee auctions in 15 countries, successfully raising the international profile of many producing regions. Among them, El Salvador has been a regular participant in COE events since 2003.
Carolina Padilla, director of the El Salvador Coffee Institute, also pointed out that this program allows international buyers to get closer to coffee producers and witness firsthand their efforts to produce high-quality coffee. She believes this is not only a great opportunity to showcase El Salvador’s coffee culture and genetic resources but also helps roasters better understand how to roast the unique flavors of local coffees and convey these characteristics to consumers worldwide. She looks forward to using this project to further promote Salvadoran coffee and enhance its influence in the global market.
The above content is compiled by CoffeeHunters, a coffee news website.
