Flavor Foundations is a sensory-first workshop designed to help people understand how coffee tastes, why it tastes that way, and how to articulate what they experience in the cup. Think of it as an elevated, private cupping, focused less on expertise and more on awareness.

We start with aroma. Before tasting coffee, we train the nose, using an aroma box to explore recognisable scents commonly found in coffee. Participants learn how flavour memory is built through everyday experiences, cooking, eating, and smelling, and how those references translate directly into coffee tasting.

From there, we move into a guided cupping. Side-by-side coffees are selected to clearly demonstrate differences in processing methods, varieties, and origins. Washed versus natural, structure versus fruit expression, clarity versus weight. We break down the core flavour descriptors, acidity, sweetness, body, and aftertaste, and discuss how to recognise and describe them with confidence.

Throughout the session, participants map their own preferences. By the end, everyone identifies the coffee that resonates most with them and leaves with a clear reference point for choosing coffees in the future, not just from A.M.O.C., but anywhere.