CVA in Manila: Describing Coffee and Exploring Its Value

On 12 July, our Manila classroom explored Coffee Value Assessment through tasting, aroma exercises and shared perspectives. Participants considered coffee beyond a single score, practising description and discussing how preferences and context could shape its value.

The session included aroma recognition, sweetness, acidity, bitterness and balance, alongside body, mouthfeel and aftertaste. Comparing samples helped the group organise observations and communicate sensory experiences more clearly.

Discussion and calibration gave participants a way to hear other perspectives on the same coffee. The class encouraged careful description and an understanding of who might appreciate different characteristics.

Thank you to everyone for the questions, curiosity and thoughtful contributions. The original album records the sensory practice and warm learning atmosphere from Day 1 of this Manila CVA programme. Maraming salamat!