Program:
Over six intensive days you’ll undergo rigorous training and assessment in cupping, sensory analysis, and green coffee evaluation. The updated curriculum is designed for experienced cuppers, and integrates the latest advancements in coffee science and industry best practices to build your sensory acuity and the ability to evaluate coffee.
Learners will test their skills in detecting differences and defects, describing sensory profiles, and applying Coffee Value Assessment (CVA) tools in real-world contexts. Graduates earn the globally respected Q Grader license - a mark of excellence recognized across the coffee value chain - and join a global network of roasters, importers, producers, and traders united by a shared understanding of quality that drives buying, selling, and assurance throughout the industry.
