Café de Mujer Agaete: Coffee Harvest Experience Workshop

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Workshop “Café de Mujer Agaete: Harvesting Experience on the Estate” at the Fuente Santa Sports Complex, Valle de Agaete, Gran Canaria. Experience coffee like never before, an experience that connects land, culture and people. Development of a coffee-harvesting experience with Agaete coffee, educational and immersive in agricultural estates managed by women. Includes training, hands-on harvesting, participant materials and gastronomic tasting of local products. Limited to 30 participants, prior registration from May 6 to 11. The registration period will be from May 6 to May 11, 2026. Places are limited to a maximum of 30 participants, assigned in order of registration. Participation is completely free of charge. Those interested may complete their registration at the local authority’s registry office from 9:00 to 13:00 hrs or also via the electronic office: https://agaete.sedeelectronica.es Programme: 09:00 – 9:15 hrs. Welcome and reception. Presentation of the activity, objectives and delivery of promotional material. Venue: Fuente Santa Sports Complex, Municipal Swimming Pools. 09:15 – 9:45 hrs. Discovering Agaete Coffee, keys to harvesting. Every bean tells a story. Practical explanation of the harvesting tasks on the estate, selection criteria for the beans and the particular features of Agaete coffee, its characteristics and its status as a specialty coffee. Participants will learn how to identify the optimal ripening point of the fruit, the selection criteria for the beans and the importance of careful harvesting to guarantee the final quality of the product. This space combines technical knowledge with traditional know-how, accompanied by women producers. 9:45 – 10:00 hrs. Safety and well-being on the estate, taking care of yourself is part of the process. Basic rules on risk prevention, proper use of tools, as well as recommendations on ergonomics and self-care during harvesting will be explained. Speakers: José Manuel Sosa Medina – Agricultural Technical Engineer. Head of the Gáldar Regional Agricultural Extension Agency. Cabildo of Gran Canaria. Germán Sosa Perdomo – Technical Coordinator for Local Development, Training and Employment. Members of the Management Team of the Agroagaete Association. 10:00 – 10:15 hrs. Transport and transfer to the cultivation area, the journey is part of the experience. This short journey will allow participants to gradually enter the agricultural landscape of the Agaete Valley, appreciating its uniqueness, biodiversity and heritage value. It will be the first direct contact with the environment where one of the most exclusive coffees in Europe is born. 10:15 – 13:30 hrs. Harvesting Experience on the estate, here time is measured in harvests, not in hours. Participants, accompanied at all times by women producers, technical staff and volunteers from the Agroagaete Association, will take an active part in the harvest, learning traditional and current techniques in situ. This space becomes a living learning experience, where the pace is set by nature and knowledge is shared in a close and practical way. Collaborative work, the exchange of experiences and direct connection with the land will be encouraged, creating an authentic and transformative experience. 13:30 – 14:30 hrs. Closing and tasting, the final flavour of an unforgettable experience. The experience concludes with a space for gathering and sharing, where participants can exchange feelings, learning and experiences from the day. As a final touch, participants will enjoy a guided tasting of Agaete Coffee, accompanied by gastronomic creations made with local products. A moment to savour the result of the work, better understand its nuances and collectively celebrate a unique day. TASTING MENU AGAETE VALLEY | FINCA LA LAJA AND BODEGA LOS BERRAZALES | FINCA PLATINIUM | FINCA LOS CASTAÑOS | DAYS 15 AND 16 MAY Steamed bread with shredded marinated Canarian pork and guava gel. Wreckfish taco with vanilla sweetcorn cream on a base of roasted pumpkin. Small beef and Canarian black pudding meatballs, avocado hummus from the Valley and mandarin. Almond sponge cake with Agaete lemon cream and crisp meringue. DAY 23 MAY Fresh seafood salad with avocado from our estate, apple and orange vinaigrette. Egg bread with rosemary and honey pork burger, with almogrote cream. Creamy green rice with free-range chicken and spinach, with dried fruits and milk mayonnaise. Whipped white chocolate ganache with reduced Agaete Arabica coffee and crunchy caramelised nuts. Chefs in charge: Octavio González Santana (Head of Pastry) Juan Francisco Caballero Santana (Head Chef)