Odar Lab [Sensory & Roast]

Overview

Odar owns a factory and a café a two-minute walk apart in Cusco. He covers the same ground as the featured laboratory — brew, sensory, roast — with the emphasis on tasting. Ten minutes on varieties in Peru and Cusco and why altitude matters, then a V60 at the factory: how the cone works, ratio, and a cup. After that, the flavor wheel, what the SCA is, how a cupping form is scored, and a guided cupping with Odar. Close on the roast floor: sort green beans before they go in, pick quakers and defects after, and bite a bean to feel acidity.

what you get

1. V60 brew at the factory
2. Guided SCA cupping with a Q grader
3. Green-bean sorting and roast-floor tasting
4. Apron and cupping spoons

TAKE HOME

+ 200g coffee
+ SCA flavor wheel

Meeting point Open in Google Maps

Cusco City · República de Bolivia C-11 · Parque Industrial, Wanchaq

Syllabus & Timeline

Intro & V60: 10 min

details

Peru and Cusco varieties, high altitude

Ten minutes on varieties in Peru and Cusco and why altitude matters, then a V60 at the factory: how the cone works, ratio, and a cup.

Sensory: 45 min

details

flavor wheel, the SCA, cupping forms, then a guided cupping with Odar (Q grader)

The flavor wheel, what the SCA is, how a cupping form is scored, and a guided cupping with Odar.

Roast: 54 min

details

sort greens with the roast master, pick quakers and defects, bite the bean for acidity

Close on the roast floor: sort green beans before they go in, pick quakers and defects after, and bite a bean to feel acidity.

MANDATORY PROTOCOL

+ Closed-toe shoes

ARCHIVE DOSSIER

Odar Lab [Sensory & Roast]

Overview

Syllabus & Timeline

ARCHIVE DOSSIER

Green · farm trail

Roast lab

Odar Lab [Sensory & Roast]

Overview

Syllabus & Timeline

ARCHIVE DOSSIER

Crop Image