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.
To book a slot, please email firstname.lastname@example.org or call us at +971 55 1477 122.
Check out our SCA Foundation Training Bundle.