SCA Sensory Skills Foundation Intake Dates:06 Jun 2026 Course fees are inclusive of

Course fees are inclusive of all supplies required for the training

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

Currently I am working as a Marketing Director at UCC Coffee in Switzerland

Process              : Natural

SCA Sensory Skills Foundation Intake Dates:06 Jun 2026 Course fees are inclusive ofSCA 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