The Hidden Flavors of Coffee: An Advanced Sensory Workshop for the Coffee Guru

Explore the SCA flavor wheel in detail, learning to distinguish dozens of nuanced notes.

Compare coffees grown in different climates and altitudes including washed, natural, and honey-processed coffees to learn how processing affects sweetness, acidity, and body.

Perform side‑by‑side tasting of light, medium, and dark roasts to understand roast transformation through sensory impact.

Engage in a blind cupping—document flavor impressions and learn to discern flavor attributes.

Get a behind‑the‑scenes look at how olfactory and taste receptors work, and gain strategies to prevent palate fatigue.

Use sensory reference standards (e.g. citric acid, quinine, flavored oils) to fine‑tune detection thresholds.