Q Grader in Chitwan, March 2026: Triangulation, Aroma and Acids

Our March 2026 Q Grader and CQI Post Harvest Processing journey in Chitwan included focused sensory exercises in triangulation, olfactory work and acids.

Students practised identifying differences between cups and recognising aromas. The exercises required concentration and a more deliberate approach to observing what they could perceive.

The combined programme also connected those sensory observations with fermentation, drying and processing decisions. It encouraged students to consider where the character of a coffee might begin, rather than looking only at the final cup.

Explore the original photographs for the discussion and hands-on practice from this part of our Chitwan training programme.