Description: In this course we will discuss:

1. Theoretical Principles - what sensory analysis is and how it is used in the coffee industry

2. Physiology and Sensory Attributes - anatomy, basic tastes, and understanding aromatics

3. Identifying Sensorial Characteristics in Coffee - flavor, body, coffee aromatics, the flavor wheel and communication

4. Cupping Protocol - using the standard protocol and identifying the appropriate equipment to set up and evaluate coffees

Course Fees: $300 includes in-person instruction, coffee supplies, digital or printed course materials and lunch. Reserve your spot here.

SCA Certificate will be available upon completion of practical exercises and a written exam for an additional $50 payable to the SCA - check out more about the SCA Coffee Skills Program

This course can be bundled with Introduction to Coffee and/or any of our courses for a 15% discount, just contact t@colabops.com. If you do not see a course on the calendar or this date doesn’t work for you, feel free to request one and we will work with you on dates.