Reserve a seat

$33 PEN 112.00 per person

Duration 1 HOUR
Location Cusco City · Calle Santa Teresa next to Sta. Teresa 385
Level Beginner

Pick a date

Purple days are open · empty sessions close 12 hours before · fills until 1 hour before · Sundays closed

Pick a highlighted day, then a time.

Empty sessions start at 2 guests. Maximum 6 per session.

Need a private time? WhatsApp +51 913 779 574

Urban Workshops • 1 HOUR

Cusco City · Calle Santa Teresa next to Sta. Teresa 385

Introduction to Cupping

Overview

Your first cupping, paced for travelers. We open with smell: break the crust, use the steam, and activate your senses before any sip. Then four coffees in four rounds — an 81-point everyday cup as baseline, two specialty lots around 85 and 86–87, and one super coffee so you feel the jump in quality. Same protocol each round: smell, slurp, note what you taste, talk.

Materials included

We set the table. You don't bring anything.

  • Napkins
  • Water for brewing
  • Bottled water
  • Filters
  • Coffee
  • Snacks
  • Paper towels
what you get
  • 1. Four cupping rounds
  • 2. Spoons, bowls, and a cupping form
  • 3. Four coffees: 81 · ~85 · 86–87 · super lot
TAKE HOME
  • + SCA flavor wheel
  • + Recipe cards
Meeting point Open in Google Maps

Cusco City · Calle Santa Teresa · next to Sta. Teresa 385

Syllabus & Timeline

Smell first: 10 min
details
crack the crust, use the steam, activate your senses
Before any slurp we teach how to smell coffee properly — break the crust, lean in to the steam, and wake up your nose. This is the foundation for every round that follows.
Round 1: 12 min
details
the 81-point cup — everyday coffee as a baseline
Your first scored coffee is a solid everyday lot around 81 points. Learn the cupping protocol: smell dry and wet, slurp, and note acidity, body, and sweetness without overthinking it.
Rounds 2–3: 25 min
details
specialty lots around 85 and 86–87
Two higher-scoring coffees side by side. Notice how clarity, sweetness, and complexity jump compared to the baseline — we talk through what changed on the farm and in the roast.
Round 4: 13 min
details
the super coffee — what a high score tastes like
One exceptional lot to finish. Feel the gap between good, specialty, and truly standout coffee. Close with questions and what to look for when buying beans.

ARCHIVE DOSSIER

Introduction to Cupping photo
Introduction to Cupping photo
Introduction to Cupping photo
Introduction to Cupping photo
Introduction to Cupping photo
Introduction to Cupping photo
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Cusco

Green · farm trail