This course is for the serious coffee professional. It will take you from your cupping room to the heart of coffee growing region and one of the world’s greatest success stories in the Cup of Excellence program
Developing Consistency and Sensitivity and accurately discussing the findings in Honduras. This is a path of discovery, an intermediate course unlike any other.
Sensory analysis is a complex subject and those who practice it do so from different perspectives. Some merely need the information from a sensory test so it can be put into practice such as improving or developing a product, quality control, etc. For cuppers, especially those who work in small to medium sized roasters, their responsibilities can include design of the sensory test, organization and performance of the cupping session (including participation as a panelist), and final interpretation of results. To effectively perform all these functions, such a cupper must understand both the nature of sensory testing generally and how it specifically applies to coffee. In addition, they are on the path of constant discovery called cupping and they must develop these skills as well.
The goal of the intermediate cupping seminar from ACE is to provide a foundation for the practice of cupping and putting that to practice. The emphasis is on personal practice; developing a greater sensitivity to the flavor attributes of coffee and one’s ability to communicate what is found.
This course consists of 5 days of intensive cupping, sensory analysis, open discussions, evaluation of coffee with intrinsic profiling and building an accurate vocabulary and scoring mechanism. This is not only about the Origin experience but about creating an in-depth sophisticated understanding of sensory development and complex skills that will apply to all cupping moving forward.
Class is limited to 12 persons for plenty of hands on time and small group discussions for personal attention and greater skill building. These sessions are designed just like the actual COE Jury Sessions.
Monday begins with a full day of calibration at the amazing laboratory of the Instituto Hondureño del Café, IHCAFE, located in San Pedro Sula. Learn the growing regions of Honduras and Cup of Excellence protocol, and cup regional coffees followed with a discussion. Group Dinner at a local restaurant.
Tuesday - continues with intense cupping sessions each followed by a lively in-depth discussion as cuppers calibrate themselves to the appropriate scoring and interpretation of results.
Wednesday – Visit COE winning farms and Erwin Merish, Head Judge of Cup of Excellence, farm whose experimentation in various processing and cultivar methods has earned him multiple buyers globally. Lunch at Farm
Thursday - IHCAFE Cupping Sessions of varietals and processing methods
Friday - IHCAFE Cupping Sessions of varietals, defects, and testing
Saturday Depart for Airport or (Optional) Copan Farm tour and Copan Mayan Ruins Tour.
In summary, the point of the seminar is both to learn about oneself and one’s tendencies and to have fun. Such an approach is most likely to lead to accurate sensory analysis, better judgment of coffee quality, and a more successful business.
Price $1995 Members, $2200 non Members.
Includes: Course materials, Alliance apron, cupping spoon, Certificate of completion. Daily Transportation to / from IHCAFE and Coffee Farm, 5 lunches and 1 dinner.
Students must arrange their own Air transportation to San Pedro Sula (SAP) Airport and Hotel accommodations.
We have sourced reasonable accommodations at several hotels, please ask!
The Alliance for Coffee Excellence is a not for profit company, all proceeds go to the Alliance.