Specialty Coffee Cupping & Roasting Masterclass in Addis Ababa
Overview
Ethiopia is the undisputed genetic birthplace of Coffea arabica, celebrated globally for producing the most aromatic, complex, and highly prized specialty coffees in existence. This dedicated half-day sensory masterclass invites coffee enthusiasts, roasters, baristas, and curious travelers into the refined world of professional Ethiopian coffee cupping.
Guided by certified Ethiopian Q-graders and specialty coffee specialists, you will learn the precise protocols established by the Specialty Coffee Association (SCA) to evaluate single-origin coffees. Discover how altitude, microclimates, and natural versus washed processing methods shape cup profiles—from the floral jasmine and bergamot notes of Yirgacheffe to the juicy peach and winey blueberry complexities of Guji and Harar.
Experience green bean grading, observe live drum roasting, evaluate the aroma crust during cupping breaks, and score beans using professional cupping forms. Conclude with a visit to historic Addis Ababa cafés including legendary Tomoca Coffee and participate in a ceremonial Ethiopian clay pot (jebena) roasting ceremony.
Trip Highlights
- Professional SCA Cupping Session: Learn the art of "sniff, slurp, and score" side-by-side with certified Ethiopian cupping masters.
- Single-Origin Flavor Profiles: Taste and compare Ethiopia's premier coffee terroir: Yirgacheffe, Sidamo, Limu, Guji, and wild forest Kaffa.
- Live Drum Roasting & Green Grading: Understand the transformation of green specialty coffee beans through sensory roasting stages.
- Historic Tomoca & Jebena Ceremony: Visit Addis Ababa’s earliest Italian-style espresso bar (est. 1953) and join a traditional wood-coal ceremony.
Caffeine Sensitivity: Decaffeinated options are not standard in traditional Ethiopian cupping labs; light tasting is encouraged.
Take-Home Single Origins: Opportunities to purchase freshly roasted, vacuum-sealed single-origin beans directly from certified export producers.
Included / Excluded
- Professional instruction by certified Ethiopian coffee Q-grader / barista
- All laboratory cupping materials, score sheets, and specialty bean samples
- Multi-origin coffee tastings (Yirgacheffe, Sidama, Guji, Harar)
- Visit to Tomoca café with specialty beverage included
- Traditional clay jebena coffee ceremony with snacks
- Private transportation throughout Addis Ababa
- Hotel pick-up and drop-off in Addis Ababa
- Bulk packaged roasted beans for personal export (available for direct purchase)
- Gratuities and tips for instructor and driver
Tour Plan
Meet your certified coffee instructor at a specialized Addis Ababa cupping lab. Begin with green coffee bean evaluation: moisture testing, density assessment, and defect screening across export grades (Grade 1 specialty to Grade 3). Watch a live sample roasting demonstration on a laboratory drum roaster, tracking temperature curves and the all-important "first crack" that develops complex origin flavors.
Gather around the cupping table with freshly ground single-origin samples: washed Yirgacheffe, natural Guji, high-altitude Sidama, and sundried Harar. Follow standard Specialty Coffee Association (SCA) protocol: evaluate dry fragrance, inhale the wet aroma upon pouring 93°C water, break the floating crust with silver cupping spoons, and slurp vigorously to aerate the coffee across your palate. Score acidity, body, sweetness, and aftertaste on official score sheets.
Head into central Addis Ababa to visit iconic Tomoca Coffee in Piazza, established in 1953 as Ethiopia’s first Italian-style espresso bar, known for its rich aroma and vintage roasting equipment. Conclude the masterclass in a traditional garden setting for an authentic clay jebena coffee ceremony, where green beans are roasted over glowing coals, ground by hand, and served three times (Awel, Bereka, Bereka) alongside fresh popcorn and frankincense.
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