SCA Sensory Skills Foundation in Kathmandu: Finding Words for the Cup

SCA Sensory Skills Foundation in Kathmandu began with the ways we perceive coffee through taste and aroma. Students explored the five basic tastes, practised aroma recognition and used structured cupping to compare what they experienced.

Building sensory memory and vocabulary was a recurring part of the work. Observing a characteristic, remembering it and finding a useful description gave students a way to share their experience with the group.

The class moved between basic sensory exercises, coffee evaluation and conversation. Comparing different coffees helped students work on clearer descriptions and a more confident approach to the cup.

Thank you to everyone in Kathmandu for the openness and energy you brought to the session. Alongside the learning there was laughter, shared ideas and plenty of coffee. The original album preserves those moments from the class.