SCA Sensory Skills Intermediate in Manila: Aromas, Cupping and Community

Manila, Philippines • October 2026

“I can smell something familiar.” Finding the words to explain that sensation became a practical exercise during Day 2 of our SCA Sensory Skills Intermediate class in Manila. Around the table, students smelled, tasted, discussed and returned to their samples with a little more attention each time.

Working with coffee aromas, training materials and flavour wheels, the class connected aroma categories with their subcategories. The exercise gave everyone a shared starting point for describing what they perceived, while leaving room to compare individual observations.

At the cupping table, students practised cupping protocols, recorded their sensory evaluations and talked through the differences they noticed. Writing an observation down and explaining it to another taster are part of the learning: the aim is to communicate clearly, as well as to recognise an aroma or flavour.

This visit also brought us back together with alumni who had visited our campus in 2022. Seeing them again in Manila was a reminder that the relationships formed in class continue well beyond the course itself.

Thank you to TOP Creamery for hosting the class, and congratulations to the team on its 11th anniversary this October. We are grateful to every student and alumnus who joined us at the cupping table.

Browse the original Day 2 photographs below for a closer look at the exercises and the people learning together.