You may have noticed that some of our coffee bags are labeled as “washed,” “honey,” or “natural” process. Occasionally, we will even offer an “anaerobic” processed coffee. What do these different processes refer to, and how do they taste different in the cup? At this workshop in Bristol, we will explore the importance of coffee processing techniques – often overlooked in favor of brewing, roasting, terroir, etc. – to the quality of your morning brew. Join us to taste some interesting coffees and learn how coffee farmers are pushing the envelope with innovative coffee processing methods! 

**Cancellation Policy:** Due to limited class sizes, cancellations must be made at least 72 hours before your scheduled class to allow us to fill the spot. No-shows without prior notice will not receive a refund. By purchasing a ticket, you accept these terms. Thank you for your understanding.