Coffee Masterclass

On a sunlit courtyard at Tamarindos Mexican Farm -To Table in San José del Cabo, Baja California Sur, Mexico, the smell of freshly cracked beans and warm wood smoke breaks the hush of morning. The Coffee Masterclass led by Master Roaster David Báez compresses a world of flavor, science, and local context into a focused two-hour experience. Designed for curious coffee lovers, the workshop covers bean origins, roasting mechanics, cupping comparisons, and hands-on brewing so each guest leaves with a practiced pour and a small take-home bag.

The session begins with a short primer on Veracruz beans—Mexico’s most storied coffee-growing region—explaining how elevation, soil, and harvest methods shape acidity and sweetness. Participants move to a roasting station where David demonstrates roast profiles on a small drum roaster, highlighting color shifts, aroma development, and key temperature points. At the cupping table you’ll perform blind tastings that clarify body, acidity, and tasting notes while comparing roast levels and varietals.

Practical extraction comes next: pour-over, French press, and espresso basics are shown and then practiced. Every guest completes a guided extraction to dial in a cup, learning grind, yield, and water temperature targets. The class keeps numbers precise but approachable—expect clear rules of thumb you can apply at home.

The group size is limited to ten, which means personalized feedback and time to ask technical questions. Tamarindos Mexican Farm -To Table brings a farm-to-table ethic to the experience, pairing coffee education with the Baja context: desert flora like cardón cactus rim the property and the Sea of Cortez sits a short drive away, so the taste of place feels present. The workshop also highlights responsible sourcing and the Veracruz producers behind the beans, offering a cultural thread that ties your cup to Mexico’s coffee history.

This masterclass is practical and sensory, equal parts science lab and tasting bar. Photographers will appreciate close-ups of glossy beans, streaming crema, and the rustic roasting gear. Whether you’re chasing a better morning pour or deeper knowledge of Mexican specialty coffee, this two-hour session with David Báez at Tamarindos is a concentrated, well-crafted way to upgrade how you brew and appreciate coffee.

Practical details are straightforward: the class runs two hours and is designed for all skill levels, with no prior training required. Groups are capped at ten to preserve hands-on time and individual troubleshooting. Expect to taste multiple roast stages and leave with a small bag of beans and a printed brew guide that summarizes grind settings and recipes.

The setting at Tamarindos Mexican Farm -To Table is casual—bring comfortable shoes and a sense of curiosity. For visitors staying in San José del Cabo, the workshop provides a compact, flavorful way to connect with Mexican coffee culture.