CQI Level 200 in Nepal: Learning Through Cupping

Our two-day Intro to CQI Cupping workshop in Nepal brought Arabica and Robusta to the tasting table. Participants practised evaluating and scoring coffee samples using the Coffee Quality Institute’s cupping approach.

The learning connected fragrance and aroma with flavour and aftertaste, then body and mouthfeel. Associative memory was another part of the workshop, helping participants connect an aroma with something they could recall and describe.

The original album captures the practical work with bowls, cups and spoons, alongside the discussion of coffee quality. Thank you to everyone who joined and supported this Nepal training. Browse the classroom photographs below.

The original source post is preserved below.