On August 15, 2025, Coffee Academy Canada and Dawnbird Coffee Roasters, together with a team of dedicated volunteers, hosted the first session of Taste & Talk in Toronto. The event was warmly welcomed by MITFAR Café, who not only hosted the gathering but also supported it as a sponsor. Green coffees were sourced by MACARENA Coffee Importers and roasted specifically for the event by Safa Salehi.
This inaugural session was designed to create a platform for Iranians in Toronto who share a passion for coffee. The audience included baristas, café owners, competition participants, and coffee enthusiasts. Beyond being a cupping and presentation, Taste & Talk became an opportunity for cultural connection, professional exchange, and community building within the coffee industry.
Building Community Through Coffee
The evening began with participant introductions, where each person shared their journey in coffee and their level of experience. This simple yet powerful exercise set the tone for the evening, creating a sense of belonging and curiosity. From newcomers to seasoned professionals, the group reflected the diversity and energy of the Iranian coffee community in Toronto.
The gathering was not just about tasting coffee—it was about shaping a collective vision. Discussions early in the session touched on the goals of this initiative, the importance of building networks among Iranians in the coffee sector, and ideas for future collaborations and events.
Program Highlights
The event was divided into two main parts:
- Presentation and Dialogue: Safa Salehi opened the session with a presentation on the concept and importance of specialty coffee, followed by a review of the Coffee Value Assessment (CVA) protocol. These topics sparked a lively dialogue, where participants explored different perspectives on what defines specialty coffee. The conversation highlighted how a feature-based approach to quality can foster a more nuanced understanding of coffee, both in sensory evaluation and in communication with consumers.
- Cupping and Sensory Exploration: The second part of the event featured a guided cupping of exceptional Colombian coffees provided by Macarena. As the group explored each cup, explanations and guidance were shared to support participants with less experience, ensuring that learning was accessible to everyone. This session encouraged reflection not only on flavor profiles but also on methodology—bringing theory into practice.The cupping concluded with an open exchange, where each participant voiced their favorite coffee and explained why. This dialogue created a deeper connection between individual preferences and the diversity of flavors that specialty coffee can offer.
Coffees on the Table
The cupping table featured a diverse lineup of coffees, most of them crafted by renowned producer Wilton Benitez at Granja Paraíso 92 in Cauca, Colombia. These coffees reflected both traditional washed methods and innovative fermentations, including thermal shock processing and ultraviolet sterilization. Together, they showcased the cutting edge of Colombian coffee innovation.
- Paraíso 92 Red Bourbon P-00 – Washed, single anaerobic (48h, cherry). Notes: berries, milk chocolate, grape.
- Paraíso 92 Yellow Bourbon P-21 – Washed with thermal shock, 96h fermentation. Notes: red grape, vanilla, milk chocolate, hibiscus.
- Paraíso 92 Silver (Caturra) – Washed with thermal shock, anaerobic fermentation 40h. Notes: lychee, berries, citrus fruit, eucalyptus.
- Laderas Estate Coffee (Blend, mainly Caturra) – Washed. Notes: nuts, caramel, orange, lemongrass, chocolate.
- Paraíso 92 SL28 – Natural & anaerobic, 48h fermentation. Notes: grapefruit, pineapple, bittersweet chocolate, cherry, green apple.
- Paraíso 92 Typica P-07 – Washed with thermal shock, 68h fermentation in mucilage. Notes: peach, tropical fruit, orange blossom, lychee.
- Paraíso 92 Sidra P-18 – Washed with thermal shock, 96h fermentation. Notes: blueberry, caramel, citrus, floral, golden raisin, herbal.
- Paraíso 92 Sudan Rume C-01 – Washed with thermal shock, 96h fermentation. Notes: mango, melon, plum, jasmine.
This selection offered a remarkable sensory journey, allowing participants to experience the influence of variety, process, and fermentation on cup character.
Atmosphere and Hospitality
The atmosphere throughout the evening was marked by curiosity, exchange, and a sense of shared purpose. During breaks, participants had the chance to connect more informally, exchange contacts, and build relationships. The team at Mitfar Café added a touch of hospitality by serving their house-made iced tea and cookies, which made the evening even more welcoming.
Reflections and Looking Ahead
The first Taste & Talk was more than a cupping—it was a beginning. It brought together a community that had been scattered, offering a space for dialogue, sensory discovery, and collaboration. The participants left not only with memories of distinctive coffees but also with new connections and ideas for future gatherings.
Coffee Academy Canada and Dawnbird Coffee Roasters are committed to continuing the Taste & Talk series. The vision is to create an ongoing platform where education, culture, and coffee intersect—strengthening both the specialty coffee community and the broader cultural fabric of Toronto.
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