La Prima Tazza is introducing a new coffee-tasting and education series led by Greenstone Coffee Roasters’ Michael Schaetzel.
Over three sessions, those who sign up will learn about the coffee-making process, from harvesting to brewing. There will be various coffees to taste, paired with baked goods made by Abigail Benson, local baker and owner of Apple of My Pie Bakery.
The first in the series is called “Process” held on June 28, where the discussion will entail brewing processes, from espresso to cold brew. Each brew will be paired with a baked good to highlight the distinct flavors of the beans as a result of each process.
The second in the series is “Harvest,” on July 19, where Schaetzel will highlight the harvest process of various local coffees and the effect each process has on the beans. The third event, “African Terroir” on Aug. 24, will close the series by focusing on the tastes of Congo, Ethiopia and Kenya and their tart and bright, fruity and full-bodied coffees.
Each event will take place in Liberty Hall’s main theater, 644 Massachusetts St. The cost of each event is $12, or $30 for the whole series. Each event is limited to 10 guests. Visit La Prima Tazza, 638 Massachusetts St., to sign up.