How can we develop a culture of sensory perception by experiencing coffee and tee?
In our workshop, we wish to explore how our senses (GA 206) Perceive the terroir of Coffee to Develop knowledge encompassing everything around where coffee is grown, not just the soil and climate but the whole environment, including the people and the local knowledge. We also hope to Experience the effect of these beverages on our thinking, feeling and willing (GA 68).
03.02.2022: 13:30-15:00 CET
04.02.2022: 13:30-15:00 CET
05.02.2022: 13:30-15:00 CET
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