Sensory Skills in Kathmandu: Triangulation with a Purpose

During our SCA Sensory Skills Intermediate training in Kathmandu, students explored how triangulation can support decisions in the coffee business. The discussion connected the tasting exercise with panel selection, product development and quality control.

We introduced the null hypothesis and basic p-value concepts while discussing how to interpret the results. The emphasis was on considering the evidence from a structured sensory test, then relating that evidence to a practical question about the coffee.

Around the tasting trays, students compared samples, recorded observations and discussed the work together. The original photographs preserve the red-room setting and the group’s engagement with the exercise. This session brought an analytical element into their wider sensory training.

Thank you to Nepal Coffee Producers Association and HAMRO COFFEE for supporting hands-on sensory education in Kathmandu. The original album below follows this part of the class’s learning journey.