This course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way human senses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics.

What you will learn:-
– How to evaluate coffee.
– How to develop coffee language.
– Cupping protocols and its importance in coffee industry.
– Importance of sensory evaluation in coffee supply chain.
– Environment of optimum cupping lab.

SCA – 5 Points

Examination fees (free of charge):
*Training and Examination fees are non-refundable.