Cupping Dnipro Coffee Fest 01.08
| location: | Dnipro Coffee Fest, 1 Bochkovskoho St. |
| date • time: | 01.08.26 • 12:30 |
Coffee cupping featuring coffees from Colombia, Costa Rica, Indonesia, Rwanda, and Guatemala!
Capping
| location: | Dnipro Coffee Fest, 1 Bochkovskoho St. |
| date • time: | 01.08.26 • 12:30 |
Coffee cupping featuring coffees from Colombia, Costa Rica, Indonesia, Rwanda, and Guatemala!
Leave your contact information in the form so we can identify you. After your request is processed, the event administrator will inform you of the decision - if there are no spots left, please don’t be upset. If your registration is confirmed, you’ll receive an event reminder and a form to reserve coffee.
If you are unable to attend the event or all spots are taken, order coffee samples to evaluate the flavors. You can choose either roasted or green coffee samples, depending on your needs. If you are interested in a particular item, contact your manager - they will help you with your choice and details.
| location: | Heat Coffee Roasters (Oranzherejna St., 3P). |
| date • time: | 25.07.26 • 12:00 |
Coffee picnic
Coffeeton × Heat Coffee Roasters
In fact, we were preparing this event even "before". To the events that happened this Sunday.
But even then we had no idea how much we would need this rest.
Therefore, we invite you to join us this Saturday, July 25, at our coffee picnic
From 12:00 to 18:00 at the location of Heat Coffee Roasters (Orangereina St., 3P) we will just relax, chat, drink coffee and eat delicious food. What else is needed for that happiness?
Program:
* 13:00–14:00 - Ivan Penyora prepares his coffee
* 14:00–15:00 - Volodymyr Zadiraka prepares Flat Red ONE LOVE
* 15:00–16:00 - Heat Coffee Roasters prepare
* 16:00–17:00 - High Coffee
See you soon!!!
| location: | Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street |
| date • time: | 02.07.26 • 10:00 |
SENSORY BASIC
AST Trainer: Ruslan Karelashvili
1. Coffee Sensory Analysis and Working with the CVA Form
We will study in depth the descriptive CVA (Coffee Value Assessment) form, developed by the SCA and used for evaluating coffee at professional championships, including the Brewers Cup and World Coffee Roasting Championship.
2. During the training, we will examine the principles of descriptive analysis and learn how to systematically evaluate coffee based on key parameters:
- country and region of origin;
- quality of raw materials;
- processing method;
- freshness and the impact of time on the sensory profile.
The program includes 4 practical cuppings with a detailed analysis of each sample. In each session, we will taste and analyze 4-6 different coffees, comparing their sensory characteristics and identifying the factors that shape the flavor profile.
3. Special attention will be paid to developing sensory memory and recognizing aromas using the professional Le Nez du Café 2.0 kit. This will allow for better identification of aromatic descriptors and more confident usage of coffee description language at a professional level.
Price: 5 000₴
Date: 02.07
Time: 10:00 to 18:00
| location: | 23 Sakharova St, Ivano-Frankivsk (Promprylad, Fabryka Kavy) |
| date • time: | 27.06.26 • 12:00 |
IVANO-FRANKIVSK!
On Saturday, 27.06, Coffeeton is coming to visit you!
We are meeting at the Promprylad location in the awesome "Fabryka Kavy" space. We will be cupping amazing Rwanda and other exclusive specialty lots prepared specifically for this gathering.
Come to meet us, chat, and explore new coffee flavors together. Don't miss the city's main tasting event!
Date: 27.06
Time: 12:00
| location: | Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street |
| date • time: | 04.06.26 • 10:00 |
FLORAL CALIBRATION 3.0 WITH ALINA VITRENKO
This is the third part of the course about flowers. But this time we will analyze and describe new ones: acacia, peonies, jasmine, elderberry, irises, and others. We will add some elements from the previous course to review or to introduce them to those joining for the first time.
This is not just a calibration – it is a full one-day course on flowers where we analyze their molecular composition, learn interesting facts about each flower, and examine in detail the description and how each flower manifests as a descriptor in coffee. We analyze not only the aroma but also the flavor.
Course Program:
1. Introductory talk about aroma and flavor – how we perceive them, how to describe them
2. The "Floral" group in coffee. Common notes, shared molecular composition of flowers and blossoms. Analysis of common characteristics for description and flowers in coffee
3. Blind tasting and description of flowers, blossoms, and other items with a similar aromatic profile
4. Review of everything tasted and more detailed information on each
5. Coffee tasting and searching for floral descriptors
Date: 04.06
Location: 75a Yulii Zdanovskoi St, Coffeeton Hub
Duration: ~6 hours (with a break)
Price: 3000 UAH
