Sensory Learning with the Doi Kaew Community in Chiang Mai

Aroma and flavour opened another conversation about coffee at the Doi Kaew community learning centre, Baan San Fan Pan Suk, in Chiang Mai. Alongside our green coffee grading work, Espresso Academic shared a sensory lesson connecting coffee knowledge with the practical work of evaluating quality.

The session explored coffee processing and different species, including Arabica, Robusta and Liberica. We discussed how to recognise and interpret differences in flavour, building a foundation in aroma, taste and the complexity of coffee. The aim was to help participants connect those observations with their own work.

Thank you to the learning centre and the community for learning with us. This sensory recap offers another look at our work with the community, alongside the green grading story. Browse the original classroom photographs and Facebook post below.