Dive into a guided specialty coffee tasting in Sofia focused on anaerobic fermentation. Taste three curated coffees while a professional barista leads you through flavor, extraction, and evaluation.

What you’ll taste
Selected to show how anaerobic fermentation shapes flavor:

• Fermented Koji — rich notes of milk chocolate, caramel, raisins, apricot, and biscuits; processed with the Japanese Koji culture.
• Colombia Contreras — two distinct selections with characteristic balance and complexity that highlight the nuances of the process.

What you’ll learn

• What sets specialty coffee apart — history, quality, and key criteria.
• The essence of anaerobic fermentation and its impact on taste.
• Brewing methods and how they affect aroma, body, acidity, and sweetness.
• The origins behind the coffees and the stories of their farmers.
• How to assess coffee — using a tasting form and analyzing the profile.

How the tasting runs
The group session lasts about 60 minutes. The barista demonstrates brewing, then you explore a comparative flight of three coffees. You work with an individual tasting sheet to note aroma, balance, acidity, and sweetness. At the end, you receive a certificate and a special gift.

What’s included

• Group tasting of 3 anaerobic specialty coffees — for one or for two (as selected).
• Brewing demonstration and guided tasting.
• Certificate of participation and a special gift for each participant.

Ready to taste the difference process makes? Choose a voucher for one or two, or gift the experience to a coffee lover.