The event took place at the Hotel Escuela Santa Cruz and was attended by thirty participants, including students from Gastronomy and Cuisine programs, faculty, and the general public.
Barista Jhon Fernando Ardila led a talk and tasting session, covering the coffee's origin, specialties, preservation methods, and usage.
Additionally, the Cuisine team from the Hotel Escuela Santa Brígida designed and prepared a menu where coffee was featured in various dishes. These included a pear, goat cheese, walnut salad with coffee vinaigrette; hake loin with sautéed vegetables, cauliflower puree, and coffee-citrus beurre blanc; and tiramisu, among other items.
