Cup Of Excellence is one of the most esteemed awards for coffee growers around the world. The award indicates a rare quality that sets the beans apart from standard coffee beans. Each of the winning coffees has its signature flavour determined by where its grown and the handcrafted techniques used to enhance its uniqueness.

Currently at David Jones' Sensory Lab are two Cup of Excellence coffee beans: La Bendición from Nicaragua and Pino De Oro from Honduras. New Master Roaster, Ross Quail, works with the Sensory Lab roasting team to ensure these unique characteristics of the beans are maintained during the roasting process.

Ross will be taking roasting workshops at Sensory Lab’s very own roastery in South Melbourne for those interested in refining their skills. Also available are barista workshops at Sensory Lab, during which participants learn about the roasting process and gain an insight into various coffee types and flavour ‘profiles’.

Find out more about the workshops via the Sensory Lab blog.

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