At this point I'd be looking at sourcing another coffee that works well for the class, designing a new set of roasting plans with that coffee in mind, updating the lecture with the new bleeding edge stuff I've got access to that didn't exist last time I taught the class (you wouldn't expect it, but I routinely operate about 2 years in the future), and then closer to the class time doing all of the roasting, packing, shipping involved in that.