CVA for Cuppers: Two Days of Coffee Assessment at Academic

On 14–15 February 2025, our CVA for Cuppers class at Espresso Academic Thailand explored the different kinds of information that help us understand a coffee’s value. The two days brought tasting and aroma analysis together with a closer look at the coffee itself.

At the cupping table, participants worked on describing flavour and aroma. The class also considered green coffee defects, bean size, density and moisture, alongside information about growing origin and processing. Looking at these details together gives coffee professionals more to discuss than a single impression in the cup.

Thank you to everyone who joined us for the course. Our group photograph, with the CVA for Cuppers board and coffee flavour wheel, brings back the people behind those two days of learning. Browse the original class album below.