Course Overview
The SCA Sensory Skills Intermediate course is designed for coffee professionals who already have a foundational understanding of sensory evaluation and wish to strengthen their expertise in flavor identification, sensory analysis, and coffee quality assessment. This internationally recognized training prepares participants to perform advanced cupping, calibration, and sensory testing, enabling them to contribute to quality control and product development in the specialty coffee industry.
What You’ll Learn
- Physiology of taste and aroma perception
- Sensory evaluation techniques using SCA protocols
- Differentiation and description of coffee attributes
- Cupping practice, calibration, and triangulation tests
- Applied sensory analysis for quality control and product development
Course Details
- Trainer: Mr. Natt Muangsiri – Authorized SCA Trainer (2018–2027), Q Arabica & Robusta Grader, Lecturer in Quality Evaluation & Post-Harvest Processing
- Duration: 4 days (3 days of intensive training + 1 day for examinations)
- Participants: Limited to 16–24 students
- Fee: NRs 85,000/- per person
(Includes trainer fee, venue, equipment, materials, exam & registration) - Discounts: NCPA members: 10% | Women & Special ability: 15%
- Date: November 10th – 13th, 2025
- Venue: Academy of Coffee Excellence Nepal, Banasthali, Kathmandu
- Registration deadline: October 30th, 2025
Organizer:  Nepal Coffee Producers Association | Training Partner: Espresso Academic Thailand | Coordination with: Academy of Coffee Excellence Nepal |
