11th of February:
| 11-feb.-18 | Arrive in Costa Rica | |
| 11-feb.-18 | 9:00 |
Optional: Walk in city center to learn about coffee history and local specialty coffee culture in Costa Rica (3 hours)
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| 11-feb.-18 | 14:00 | Travel to Tarrazu region |
| 11-feb.-18 | 17:00 | Check-in at Cedrela Hotel |
| 11-feb.-18 | 19:00 | Dine and review overall program |
12th of February:
| 12-feb.-18 | 7:00 | Wake-up and have breakfast |
| 12-feb.-18 | 8:00 | Walk to the Finca Integral San Francisco (venue, ~3km away) |
| 12-feb.-18 | 9:00 | Learn about Costa Rica’s coffee sector: history, evolution, supply chain, micro mills |
| 12-feb.-18 | 9:30 | Cup different coffees from the micro mills in Costa Rica |
| 12-feb.-18 | 10:30 | Learn about genetic improvement and selection of varieties for improve leaf rust resistance, cup profile and yield. |
| 12-feb.-18 | 12:00 | Lunch at Finca Integral San Francisco (venue) |
| 12-feb.-18 | 13:00 | Learn about balanced nutrition in the field that is tested in the cup |
| 12-feb.-18 | 14:00 | Travel to coffee farm (Santa Teresa, Don Eli, La Montana) |
| 12-feb.-18 | 15:00 | Visit a coffee farm |
| 12-feb.-18 | 17:00 | Travel to Finca Integral San Francisco (venue) |
| 12-feb.-18 | 18:00 | Taste local, coffee-infused beers and informal Q&A (sponsored by Yara) |
| 12-feb.-18 | 19:00 | Dine BBQ at venue (sponsored by Yara) |
| 12-feb.-18 | 21:00 | Travel to hotel |
13th of February:
| 13-feb.-18 | 7:00 | Wake-up and have breakfast |
| 13-feb.-18 | 8:00 | Travel to Coopedota (farmer cooperative and large mill) |
| 13-feb.-18 | 9:00 | Learn about operations at a farmer cooperative and review different processing techniques |
| 13-feb.-18 | 10:00 | Cup coffees from different processes viewed in the Coopedota mill visit |
| 13-feb.-18 | 11:00 | Lunch (sponsored by Coopedota) |
| 13-feb.-18 | 12:00 | Travel from Coopedota to Tesoros (company that prepares coffee for export) |
| 13-feb.-18 | 14:00 | Learn about coffee defects using a crash course approach |
| 13-feb.-18 | 15:00 | Cup coffees to learn how to detect defects and grades |
| 13-feb.-18 | 16:00 | Optional Cupping |
| 13-feb.-18 | 17:00 | Taste local beers and informal Q&A Rodolfo presentation |
| 13-feb.-18 | 18:00 | Dine at Tesoros (sponsored by Tesoros) |
| 13-feb.-18 | 20:00 | Travel to hotel |
14th of February:
| 14-feb.-18 | 7:00 | Wake-up and have breakfast |
| 14-feb.-18 | 8:00 | Walk to the Finca Integral San Francisco (venue, ~3km away) |
| 14-feb.-18 | 9:00 | Learn about coffee storage |
| 14-feb.-18 | 10:30 | Learn about different cultivars and factors that affect the coffee taste profile. |
| 14-feb.-18 | 11:00 | Cup different cultivars |
| 14-feb.-18 | 12:00 | Lunch at Finca Integral San Francisco (venue) |
| 14-feb.-18 | 13:30 | Learn about challenges of producing Geisha at high altitudes |
| 14-feb.-18 | 14:00 | Learn about how an anaerobic fermentation process can impact the taste profile |
| 14-feb.-18 | 15:00 | Learn about new techniques for using less water in coffee processing without impacting coffee quality |
| 14-feb.-18 | 15:30 | Cup coffees that highlight topics discussed in previous 3 presentations |
| 14-feb.-18 | 17:00 | Conclude the event with summary remarks |
| 14-feb.-18 | 18:00 | Dine at Finca Integral San Francisco (venue) |
| 14-feb.-18 | 20:00 | Travel to hotel |
15th of February:
| 15-feb.-18 | 8:00 | Wake-up and have breakfast |
| 15-feb.-18 | 9:00 | Departure to San Jose |