Sensory and Green Coffee Foundations in Kathmandu

Our November training series in Kathmandu opened with three days of SCA Sensory Skills Foundation and SCA Green Coffee Foundation. Together, the two courses introduced learners to the quality of green coffee and the ways we perceive and describe it in the cup.

In the sensory sessions, students explored aroma families, sweetness, acidity, bitterness, body and aftertaste. Structured tasting sets gave the group opportunities to calibrate together and develop a shared vocabulary for cupping and discussion.

Green coffee sessions moved the conversation further upstream. We explored processing methods, moisture, density, screen size and defects, then practised grading and defect identification. These exercises helped connect the condition of green coffee with its potential quality and value before roasting.

Thank you to Nepal Coffee Producers Association / HAMRO COFFEE and Academy Of Coffee Excellence Nepal for supporting the programme, and to the students for their curiosity and teamwork. Congratulations to the participants celebrated in our original class recap. Explore the classroom photographs and group memories in the album below.