Education is at the core of everything we do. Our role in the specialty coffee industry allows us to be students and teachers in every facet of the chain of coffee from the producer level to the barista level. We share education because we believe that paying forward experiences and lessons is the key to our industry progressing as a whole. 

Our staff are extremely involved in volunteering with the SCAA, BGA, and Roasters Guild. Our staff have held various executive level positions within each organization over the years, and we have contributed in developing much of the core curriculum these organizations currently use in their programs. We also have launched the MPLS Coffee Mill, which is our collaborative SCAA accredited training center in Minneapolis where we host many classes and sessions throughout the year. Please stop by to see when our next session is.

This education page platform is meant to freely share with you our expertise as a team of coffee professionals with collective experiences in nearly every aspect in the chain of coffee. Enjoy! 

COFFEE HARVEST SCHEDULE
The harvest schedule below is a rough estimate of the production times for coffee producing countries. Harvest schedules are changing yearly as our environment changes. Some countries that used to have distinct main and fly crops now harvest nearly a...

Read More

COFFEE PROCESSES

Read More

COFFEE VARIETIES
The Cafe Imports Variety Tree 2.0 is the brainchild of our sensory analysis team. This project is the result of years of research and collaboration between us and many amazing partners around the globe. We are humbled that this resource has quickly ...

Read More

DOWNLOADABLE COURSES

Read More

HOW WE CUP
Cupping is a method of evaluating a sample of coffee. It is essentially the only tool that we have to determine whether a particular lot of coffee is worth purchasing. This being the case, it is taken very seriously. At Café Imports, we follow the S...

Read More

ORIGIN
The weather, air, soil and altitude have as much an influence on the flavor of a coffee as its variety. Plus the traditional growing practices of each country add subtle differences that give a further complexity. With all these variables, how do you...

Read More

SAMPLE ROASTING
How do we sample roast? So funny you should ask! There just so happens to be an instructional video explaining how we do just that (see below). Watch as our Director of Education Joe Marrocco explains, step-by-step, how we here at Café Imports...

Read More