The Coffee Appreciation was experienced by students enrolled in the course HRA 142: Bar and Beverage Management, sections HRA 2A and 2B, embarked on an enriching educational visit to a coffee farm in Pico, La Trinidad, on April 3, 2025. This experiential learning opportunity allowed students to witness firsthand the complete journey of coffee production from cultivation to consumption.
During the visit, students were immersed in the meticulous process of coffee growing, harvesting, and processing. They observed the careful selection of good coffee beans and learned about the crucial fermentation and drying stages that develop the beans’ distinct flavors.
The speakers and trainors shared valuable insights about sustainable farming practices and the challenges faced by local coffee farmers to usage of coffee bean products as it brews. Students engaged in meaningful discussions about the economic impact of coffee production in the Cordillera region and the importance of supporting local farmers.
The highlight of the trip was the cupping session, where students applied their classroom knowledge to evaluate different coffee varieties based on aroma, flavor, acidity, body, and aftertaste. This practical experience enhanced their sensory evaluation skills, which are essential for future hospitality professionals.
“This farm visit has completely transformed my understanding of coffee,” remarked one student. “Seeing the dedication that goes into producing a single cup makes me appreciate this beverage so much more.”
The experiential learning activity aligns with UC CHTM’s commitment to providing students with hands-on education that bridges theoretical knowledge with real-world applications. By understanding the entire coffee value chain, these future hospitality professionals are better equipped to appreciate, source, and serve quality coffee in their future careers.
The department plans to incorporate more such field trips in the curriculum, recognizing the significant impact of experiential learning on student engagement and knowledge retention.
