From the Coffee Farm to the Cup
A Brazilian Coffee Experience in Idaho
Bringing Brazil’s Coffee Culture and Expertise to Boise
Coffee is much more than a beverage. Behind every cup is a complex journey involving agriculture, climate, harvesting, processing, storage, roasting, preparation, sensory evaluation, culture, and ultimately the experience delivered to the customer.
For this special one-day seminar in Boise, Idaho, Brazilian coffee specialist Lilian Trigolo will take Idaho's coffee community on a journey through the entire coffee value chain — from plantation to cup.
Designed especially for coffee-shop owners, managers, roasters, baristas, hospitality professionals, and coffee enthusiasts, the program will combine education, professional experience, Brazilian coffee culture, and practical knowledge while creating new connections between the coffee communities of Brazil and Idaho.
MEET LILIAN TRIGOLO
Coffee Farmer • Entrepreneur • Coffee Sommelier • Barista • Writer • Specialty Coffee Professional
Lilian Trigolo comes from Minas Gerais, Brazil, one of the world's most recognized coffee-producing regions.
Her experience with coffee is unusual because it combines knowledge from both sides of the industry: the agricultural world where coffee originates and the consumer experience where coffee is ultimately prepared and enjoyed.
Lilian is a coffee farmer, entrepreneur, columnist, and specialty-coffee professional. Her academic background includes a degree in Business Administration with an emphasis in Foreign Trade, complemented by specialized education throughout the coffee industry.
Her coffee education includes:
- Technical training in Coffee Production (Cafeicultura) from IFSULdeMinas
- Barista training
- Coffee Classification and Cupping
- Coffees of the World training through the Brazilian Specialty Coffee Association (BSCA)
- Coffee Sommelier training through ABS-SP, the Brazilian Association of Sommeliers in São Paulo.
This combination gives Lilian the ability to explain coffee not only as a finished beverage, but as an agricultural product whose quality begins long before a barista opens a bag of roasted beans.
FROM PLANTATION TO CUP (one day experience)
PLANTATION
It all begins on the farm.
Participants will explore how coffee is cultivated and how factors such as variety, altitude, soil, climate, agricultural practices, sustainability, and farm management can ultimately influence what we taste in the cup.
HARVEST
When and how coffee cherries are harvested can dramatically influence quality.
Lilian will introduce the harvesting process and explain the importance of selecting mature coffee cherries, different harvesting approaches, and what happens immediately after coffee leaves the tree.
PROCESSING & DRYING
STORAGE & TRANSPORTATION
Harvesting is only the beginning.
Participants will learn how coffee cherries become the green coffee beans purchased by roasters, including an introduction to processing methods, drying, sorting, quality control, and the decisions producers make after harvest.
STORAGE & TRANSPORTATION
STORAGE & TRANSPORTATION
STORAGE & TRANSPORTATION
Coffee can travel thousands of miles before reaching a café.
Proper storage, packaging, humidity control, transportation, and handling are critical to maintaining quality between the farm and the roaster.
The seminar will help participants understand what happens during this often-overlooked part of the coffee supply chain.
ROASTING
STORAGE & TRANSPORTATION
ROASTING
Roasting transforms green coffee into the aromatic beans consumers recognize.
Participants will explore how the roasting process develops flavor and how roast decisions interact with the characteristics created at the farm and during processing.
The objective is not simply to discuss light, medium, or dark roasts, but to understand how roasting becomes another important step in expressing the potential of a particular coffee.
FROM PLANTATION TO CUP (one day experience)
AROMA, FLAVOR & SENSORY EXPERIENCE
Why does one coffee remind us of chocolate while another may have fruity, floral, caramel, nutty, or citrus characteristics?
Lilian's background in coffee classification, tasting, and coffee sommelier training provides an opportunity to introduce participants to the fascinating sensory world of specialty coffee.
Participants will learn to think beyond simply asking whether a coffee is "strong" or "mild" and begin exploring aroma, acidity, sweetness, body, balance, flavor, and aftertaste.
THE PERFECT CUP
Finally, everything arrives at the barista.
Grinding, water, temperature, extraction, brewing method, equipment, technique, and consistency all influence what happens inside the cup.
Participants will explore how preparation can either showcase — or hide — the work performed throughout the entire coffee chain.
WHY THIS EXPERIENCE MATTERS FOR IDAHO'S COFFEE COMMUNITY
Idaho has a vibrant and growing community of independent coffee shops, roasters, baristas, restaurants, and coffee enthusiasts.
Yet coffee is one product that cannot be grown commercially in Idaho's climate.
That creates an interesting opportunity.
The people who grow coffee in Brazil and the professionals who roast, prepare, serve, and sell coffee in Idaho participate in different parts of the same industry.
This seminar is designed to bring those worlds closer together.
Rather than simply teaching participants how to prepare another coffee drink, Lilian will help them understand what had to happen before those beans reached their café.
For baristas, that knowledge can create a stronger understanding of the product they work with every day.
For coffee-shop owners and managers, it can provide additional insight into sourcing, quality, customer education, storytelling, and specialty coffee.
For roasters, it creates an opportunity to discuss coffee with someone connected directly to the producing side of the industry.
MORE THAN A SEMINAR — A BRAZIL–IDAHO COFFEE CONNECTION
Throughout her career, Lilian has shared stories and knowledge about coffee producers, specialty coffee, coffee culture, sustainability, preparation methods, and the people behind the industry.
She currently writes Dose de Cafeína, a coffee-focused column where she introduces readers to producers, coffee farms, cafés, specialty coffees, preparation methods, sustainability, and coffee culture in Brazil and around the world.
Her ability to communicate technical coffee subjects in accessible language makes her particularly well suited for an educational event bringing together professionals with different levels of experience.
Coffee has always brought people together.
This event will use coffee to create another type of connection: between Brazil, the world's largest coffee-producing country, and Idaho's coffee community.
WHO SHOULD ATTEND?
This experience is especially designed for:
- Coffee-shop owners and managers
- Baristas
- Coffee roasters
- Café entrepreneurs
- Restaurant and hospitality professionals
- Culinary professionals • Coffee buyers
- Specialty-coffee enthusiasts
- Students interested in hospitality and food & beverage
Whether you serve hundreds of cups every day or are simply fascinated by what makes exceptional coffee exceptional, this seminar offers an opportunity to see the beverage from an entirely different perspective.
CONTACT US
We are committed to maintaining open communication with our clients. If you have any questions about our services or would like to know whether we meet your specific needs, do not hesitate to send us a message or call us. We are always happy to connect with new clients!
Apex Coop Academy
408 South 8th Street, Boise, ID 83702, USA
