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SCA Sensory Foundation and Intermediate Combo 25-28 July

AED 6,000

Category:

Day 1 -­ Sensory Foundation

Learn the essential elements required within Sensory Evalutation. Through practical and interactive methods, you will gain expertise within taste and learn how to apply it to the evaluation of specialty coffee.
Successful students will receive 5 points towards an SCA diploma and a Roasting Foundation Certificate upon successful completion of the exam.

Day 2 & 3 – Sensory Intermediate

This course is suitable for those wanting to pursue specialist knowledge at a high level in this subject. It’s recommended that you have successfully passed Sensory Skills Foundation and have some experience of working in this field before attempting this level.
The course will cover,

How we taste, perceive and interpret – through workshops, practical exercises and how to apply it to your business.

Running a cupping session and tasting the diversity of coffee demonstrating cupping forms, the best protocol of effective assessment, how it can be applied to your understanding of speciality coffee and possible changes to be aware of.

How to set up Sensory in your business and Sensory Application – gives you the knowledge and skills to apply the theory of Sensory Analysis to your workplace, optimal key equipment to use to ensure quality, how to use it in your lab setup and how to build and screen a sensory panel for your business, schedule a quality control program, and how to identify what types of test are right for different purposes.

Day 4 ‐ Examination
This is the examination for the intermediate Sensory qualification that consists of a short practical exam and a written exam. Successful students will be awarded 10 points towards the SCA coffee diploma and receive an SCA Intermediate Roasting certificate  

Extra Details:

Aed 5,000.00 + Certification Fee ( 1200 AED )

Price is exclusive of TAX.

Class will start at Seven Fortunes Coffee Roasters each day at 10am and finish around 6pm (there will be a 30 minute break for lunch)

Note: Lunch is NOT included
*We require a minimum number of students to run this class. If we don’t meet that requirement you will be notified and have your class rescheduled to the next available date.

Weight 0.5 kg
Dimensions 15.0 x 13.0 x 7.0 cm
Size

250 g

Cupping Notes

Jasmine, Mandarine, grilled pineapple's.

Region

Trujillo, Valle del Cauca, Colombia

Farmer

Luis & Rigoberto Herrera, Buenos Aires farm, Granja la Esperanza

Process

Depulped without water, then fermented underwater for 18-20 hours, fully washed, and mechanically dried.

Variatal

Cultivator: Panama Geisha

Altitude

1750m

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