SCA Sensory Skills Foundation

Origin

Tasting notes

Character

• Funky
  20

Learn to perceive, identify, and distinguish the various sensorial facets of coffee, like taste, fragrance, and aroma, through theory of the essentials and practical application in an interactive setting. The course will give insight on how to evaluate the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. qualities of coffee by exploring the ways human senses influence perception. It will also introduce industry-standard references for fragrance identification and the SCA protocol for setting up and conducting a cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees..