The product we know as coffee is actually a seed that comes from the bright red fruit of the coffee cherry. The timing of when that fruit is taken off plays a key role in how the coffee will taste after it’s roasted, and eventually brewed into your cup. The variations in this processing are known as processing methods. In this class, we will talk about the washed, natural, and anaerobic processing methods, how they affect the taste of the coffee, and taste each one individually. Together we will discover how these methods may change the flavors present, and hopefully find your favorite amongst them. This class is fantastic for anyone wanting to know what to look for when picking up a bag of coffee to brew at home!