SCA Sensory Skills Foundation Intake Dates:06 Jun 2026 The program is aligned with

The program is aligned with the latest research from the Specialty Coffee Association and includes the most current WCC Rules & Regulations

The development of specialty coffee

Understanding and practicing by-pass

Due to the nature of the championship beverages

Coffee processing

SCA Sensory Skills Foundation Intake Dates:06 Jun 2026 The program is aligned withSCA Sensory Foundation allows student to taste and gain valuable understanding of the differences between specialty vs non specialty coffee. Students will learn to recognize the core concepts of sensory analysis and how its used in the coffee industry, with a primary goal to objectively describe aroma, taste and body in coffees. Students will also learn the SCA cupping protocol and methodology and reflect on the qualitative dimension of this