Sensory Skills Day 2 in Kathmandu: Training the Nose

Day 2 of our SCA Sensory Skills Intermediate training in Kathmandu gave students time to slow down and pay attention to aroma. We explored orthonasal and retronasal perception, following the sensory experience from dry fragrance and wet aroma through to flavour while tasting.

Part of the session took place in a red room to reduce visual cues. Students could concentrate on what they smelled and tasted, then compare their impressions with the group. The original photographs capture both the aroma-reference discussion and the practical classroom work.

We also returned to cupping technique. Following the same steps and timing gave participants a shared basis for discussing their observations. Smelling, tasting and listening to one another helped the group strengthen its sensory references together.

Thank you to Nepal Coffee Producers Association and HAMRO COFFEE for supporting hands-on sensory education in Nepal. This aroma session built on the class’s taste-calibration work and prepared the group for the next parts of its Intermediate training.