Q Grader in Chitwan: Bringing Roast Identification and Green Grading Together

The final stage of our March 2026 Q Grader programme in Chitwan brought the different parts of coffee evaluation together. Students continued with roast identification and green grading before moving into the examination stage.

The exercises connected sensory observations with coffee quality beyond the cup. Students drew on aroma recognition, flavour perception and their work with green coffee and roast characteristics.

This stage required students to bring their observations into a structured evaluation process, combining thinking, analysis and precision with tasting practice.

The original album records this final part of the learning journey. It belongs to the same Nepal training series as the earlier sensory and cupping recaps.