The Accademia houses four labs: Green coffee, Roasting, Sensory and Cupping. The labs are complemented by a professional bar area and a classroom.

Green Coffee Lab

Focused on the selection and analysis of green coffees from different countries as well as the preparation of coffee samples for roasting.

Roasting Lab

Equipped with different-sized roasting machines to supply coffee samples and selections for internal and commercial use; in addition, it will host training dedicated to roasting.

Sensory Lab

Triangulation test area for sensory analysis, focused on the individual senses in the evaluation of coffee. It features a dark room and controlled environmental conditions.

Cupping Lab

Dedicated to coffee quality analyses through periodic programming of panels who, by applying a tasting methodology, identify different organoleptic properties of the coffees.

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