Q Grader in Laos, Day 3: Robusta, Aroma and Calibration

Day 3 of our Q Grader training in Laos brought physical assessment and sensory calibration into one intensive day. Students began with Robusta green grading, concentrating on identifying and declaring defect types accurately rather than simply finding something unusual in the sample.

The class then worked with FlavorActiV references and Le Nez du Café aroma training. These exercises gave the group reference points for discussing flavour and aroma, while Coffee Value Assessment helped connect their observations with the wider conversation about coffee value.

Jelly bean flavour guessing brought a lighter moment to the sensory work before the group returned to triangulation. Thank you to Abile, Khoon, Slurp and Pi-Cafe for supporting the learning. The original album captures this stage of the same course recorded in the other daily recaps.