Courses & Community

Taste, describe and assess: CVA for Cuppers learners in Bangkok connected sensory observations with clear, consistent coffee evaluation.

Our Coffee Value Assessment session in Manila on 17 July focused on aroma. Participants explored references, practised identifying and describing scents, and discussed how smell shaped their perception of coffee.

The final day of this Q Grader course in Laos brought five days of learning into a complete evaluation exercise. Students worked with new coffees, moving through dosing, grinding, pouring, breaking the crust, cupping and recording their observations.

Robusta green grading, flavour references, aroma training and triangulation brought physical assessment and sensory calibration together on Day 3 of our Q Grader course in Laos.

Washed Arabica green grading and a second calibration round helped students connect physical assessment with coffee value on Day 2 of our Q Grader course in Laos.

A look back at the opening day of Q Grader training in Laos: green grading, Coffee Value Assessment and shared sensory language at the cupping table.

Celebrating Pratchawind’s Q Grader, CVA and SCA learning journey in Bangkok, with his original classroom photos and alumni achievement album.

Physical assessment, descriptive cupping and aroma references help the December Bangkok Q Grader group build a shared sensory language.

Celebrating Max’s Maneepruek Cup Tester championship and Drip Battle result, alongside his continuing journey through sensory training, CVA and Q evaluation.

Celebrating Tachapat Morapongchai’s successful completion of SCA CVA for Cuppers, with Nattawat Muangsiri named as authorized trainer on his certificate.

A look back at our completed CVA for Cuppers class on 14–15 February 2025, exploring tasting, aroma, green coffee characteristics and origin information.

Natt’s June 2023 professional development in Athens, learning about the SCA Coffee Value Assessment with Kim Elena Ionescu and Dr. Mario R. Fernández-Alduenda.