Coffee: From Bean to Cup, a class from the Department of Food Science and Technology for graduate and undergraduate students, is underway on the Costa Rica campus for Thanksgiving break. Dr. Ronald Pegg brought his teaching assistant, Taylor Lee, and 13 other students to learn about coffee farming and production, coffee characteristics, and the historical and cultural significance of coffee, the second largest global commodity. The course takes a tour approach supplemented by class time to help students learn through experience. Today, they took a tour of Oldemar Salazar’s farm in Finca la Bella. Students had an opportunity to pick coffee and watch Oldemar demonstrate different parts of the production process, with a coffee tasting at the end.
Article and photos: Kristy L. Densmore, photojournalism intern