Based on the SCA education system, this program helps students build professional knowledge and practical skills step by step, from fundamentals to brewing, roasting, and sensory evaluation.
A specialized course for deepening coffee evaluation and cupping skills while learning international standards for quality assessment.
An introduction to a new assessment framework for understanding coffee value from multiple perspectives, rather than through a single score.
An introductory workshop where participants learn the basics of cupping and explore differences in flavor and approaches to evaluation.
