The Two-Day Immersion · 2 days · from US$350
One lot, followed honestly
Cup to Origen's flagship experience follows one exceptional Colombian lot across two days. One lot is the narrative spine of both: the cup you begin with on Origin Day, the farm you visit, the green coffee you analyze on Roast Day, and the roasts you help design are all the same coffee.
- days
- 2
- lot, both days
- 1
- guests max
- 6
- from
- US$350
The two days, at a glance
See the full itinerary →Day 1 . understand the lot
- Bogotá café
- Sensory drive
- Producer & farm
- Lunch at origin
- Processing
- Origin cupping
- Return to Bogotá
Day 2 . develop your expression
- Green analysis
- Roast strategy
- Live roast
- Lunch
- Blind cupping
- Revision
- Take-home samples
What “one lot” means
A lot is a specific, separated quantity of coffee: one producer, one farm, one harvest window, one process. When we say the experience follows one lot, we mean it literally, the coffee cupped at the farm on Day 1 is the same green coffee delivered to the roastery before Day 2.
That continuity is the whole point. Most coffee experiences show you a generic version of “how coffee is made.” Following a single lot lets you connect every decision, picking, fermentation, drying, roasting, brewing, to a taste you can actually verify in the cup.
Why cup → origin → roast
We begin in the finished beverage because that is where every guest already has experience. The opening cupping gives you a sensory question. The farm answers the first half: why does this coffee taste like this? The roastery answers the second: how far can intention change it?
Day 2 completes the loop. You take the green lot forward again, reading it, setting a sensory goal, and developing a roast under professional supervision. You will not only watch the roast. You will help decide it.
One farm at a time, and the farm rotates
Each public departure follows one farm and one lot deeply. Between departures, the featured farm rotates: a new producer, a new lot, a completely different Cup to Origen. Depth comes from the single lot; breadth comes from the cuppings, which always include comparative coffees from other Colombian farms so you taste the featured lot in context.
A note on honest comparisons: tasting two coffees from different farms does not, by itself, prove that a flavor came from elevation or soil, variety, ripeness, processing, drying, and roasting may all differ. Our comparative cuppings are designed to control at least one variable where possible (for example, the same variety and process from two elevations), and when a comparison cannot be controlled, we say so.
What you actively do
Taste comparatively at every stage: café, farm, and roastery. Work with aroma samples and process cards on the drive. Take field measurements where the season allows. Cup with the producer. Assess green coffee. Propose and defend a roast strategy. Record milestones during the live roast. Cup blind. Revise.
Groups are four to six guests, so every person has a real role, there is no back row.
Technical honesty
Farm activities follow the harvest, not a script. Depending on the season you may see picking, fermentation in progress, drying, or quality-control work, we tell you what is realistic for your date.
Fresh roasts are evaluated honestly: the Day 2 cupping is an early quality-control read, not the coffee's final expression. You take home enough coffee to taste again after it rests, with a guide for doing so. Coffee changes after roasting; that change is part of the lesson.
The farm-selection standard
The farm is never selected because it is convenient, picturesque, or already set up for buses.
The farm changes with the lot. The standard does not. We select working producers for the quality of their coffee, the depth of what they can teach, and the specific lot we can follow into the roastery.
- A named, traceable producer and a specific lot
- Documented specialty quality, target 86+ and preferably 88+, or a credible competition or auction relationship
- Every published claim, score, or credential is documented and approved
- An actively working farm, producing, processing, drying, evaluating, not a tourism set
- A producer who is willing, and fairly compensated, to participate meaningfully
- The same green lot delivered to the roastery in advance for analysis and pre-roasting
- One genuinely distinctive learning feature: rare varieties, controlled fermentation, experimental drying, biodiversity, water innovation, microlot separation, or a serious quality lab
- Safe road access and on-site movement for our guest profile
- Normally within about 2–2.5 hours of the Bogotá meeting point
Included in the Two-Day Immersion
- Two days of guided programming
- Bilingual host and interpretation as scheduled
- All featured coffees, brews, comparative tastings, and cuppings
- Round-trip private transportation from the stated Bogotá meeting point on Day 1
- Private or highly controlled access to the selected producer and working farm
- Farm lunch with the producer and team
- Sensory materials used during the drive
- Green-coffee analysis and roast-development workshop
- Day 2 lunch with Juan and the group
- Roasted samples from the experience
- Personal roast passport with lot data, roast-curve notes, and cupping observations
- Digital guide for re-cupping the coffee after it rests
- Optional short group follow-up cupping online, 3–5 days later
Not included
- Flights or accommodation
- Airport transfers
- Hotel pickup unless a departure explicitly includes it
- Transportation to the Day 2 meeting point
- Alcohol or additional personal purchases
- Travel or medical insurance
- International shipping of take-home coffee