The Sensory Skills course focuses on the science and study of the sensory perception of coffee from the analysis of its distinctive quality attributes according to the universal protocol developed by the SCA (Specialty Coffee Association).

Please note that this is not an official SCA course, but our technical and didactic approach to teaching coffee sensory analysis according to the most widely used protocol in the world.

Throughout the course students will build upon their ability, calibrate to their peers and our team, and learn how to cup and score coffee according to SCA protocol, practicing with different origins, processing methods, densities, varietals and species, including Arabica and Robusta.