Q Grader and Processing in Chitwan, March 2026: Starting with Sensory and Cupping

The first part of our March 2026 Q Grader and CQI Post Harvest Processing programme in Chitwan started with sensory foundations and cupping protocol. Students worked on observing aroma, flavour and the cup in a structured way.

Practice helped the group move from intuitive tasting toward more disciplined recording and evaluation. We built this foundation before moving into more detailed topics.

The programme then connected cup evaluation with harvesting, post-harvest handling and processing decisions. It gave students a wider view of how coffee quality develops before it reaches the cupping table.

Explore the original photographs to see the classroom atmosphere at the start of this Nepal learning journey. Later recaps in the series cover sensory precision, green grading and processing.