Our Sensory Foundation course offers an introduction to the science of coffee evaluation, incorporating the new SCA Coffee Value Assessment (CVA) standards. You will learn about the physiology of taste and smell, exploring how our senses work together to perceive the five basic tastes and various aromatics. The goal is to move beyond personal preference by learning how to objectively describe coffee attributes—such as acidity, body, and mouthfeel—using the industry-standard SCA Flavor Wheel and WCR Sensory Lexicon. The course provides a practical look at the CVA, focusing on both descriptive and affective assessments to help you understand how coffee is valued globally. You will be guided through professional cupping protocols, learning the systematic steps of the methodology from assessing fragrance to evaluating the cup as it cools. By the end of the session, you will be able to identify the differences between specialty and commercial grades, giving you a clear framework for communicating quality in the coffee industry. The Sensory Foundation course can be taken with or without SCA accreditation - and all skill levels are welcome.
