The course starts with a thorough introduction of concepts in sensory analysis, followed by a review of coffee tasting protocols and the use of various cupping forms. We will review in detail the SCAA cupping form and the special coffee tasting form that was developed for descriptive Sensory Evaluation. The next session includes a review of quality assurance principles, including an overview of critical quality parameters and how these can be part of a cupping program. The day will continue with aroma exercises, fruit tasting exercises and exercises using a specially developed flavor kit, containing more than different 20 flavors as we can find these in coffees around the world. The afternoon session includes triangulation tasting sessions.
The morning is filled with triangulation exercises and with a fair amount of coffee tasting theory. The afternoon includes a review of Panama and its popular coffee regions. Of course we will organize a formal tasting session with at least eight coffees from Panama, featuring varieties such as geisha, bourbon, caturra and typica.
By now the students start feeling immersed in coffee tasting practice and that's exactly what we're aiming for! The day starts with another triangulation tasting exercise, followed by a formal cupping session where the students will specifically be judged on their capabilities to apply descriptive cupping language.
Boot Coffee Purchase/refund policy: PLEASE READ THIS CAREFULLY
Cancellations received 21 days or more before the event: we will refund the course price minus a non refundable deposit of 25%. Course fees are not refundable if your cancellation was received less than 21 days before the event. If you need to cancel, course fees can be applied to future courses. However, we will charge a change fee of 25% of the course price. Changes are not possible if cancelled less than 7 days before the course.