The following summarizes the outlines of each training level:

Level 1
Focuses on the foundations of sensory perception and its application to coffee.

• Introduction to sensory evaluation
• Evolution of sensory evaluation techniques
• Human sensory functions and their role in coffee tasting
• Basic tastes and how they are perceived
• Components and structure of flavor

Level 2
Expands into the sources of flavor and aroma, with emphasis on how coffee’s chemistry shapes
taste.

• Sources of flavors, aromas, and taste in coffee
• The influence of roasting on coffee flavor characteristics
• Sensory interpretation of coffee attributes
• Sources of acidity in coffee and their effect on taste

Level 3
Covers advanced sensory analysis, processing impact, and defect identification.

• Impact of processing and fermentation on coffee flavor
• Sources of coffee defects and their sensory expression
• Different types of sensory evaluation methods
• Modern standards and practices in coffee sensory analysis

• Coffee professionals aiming to strengthen their sensory foundation
• Roasters, baristas, and quality control specialists
• Coffee traders and producers seeking a deeper understanding of flavor
• Enthusiasts wanting to refine their sensory skills at a professional level

• Level 1: 3 Days (40% theory, 60% practice)
• Level 2: 3 Days (40% theory, 60% practice)
• Level 3: 3 Days (40% theory, 60% practice)

Graduates of this program will:

• Understand the fundamentals of sensory perception in coffee
• Develop the ability to identify, describe, and analyze flavor attributes
• Learn to connect coffee’s processing, roasting, and chemistry with its sensory profile
• Gain competence in applying modern evaluation methods and standards
• Be prepared to contribute to quality control, product development, and sensory research in
coffee

Participants who successfully complete each level will receive a certificate issued by the Sustainable Coffee Institute, recognizing their sensory evaluation skills and knowledge.