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Canephora coffees have an immense potential for quality and sensory diversity. Nonetheless, one gap between production and market is the lack of a sensory descriptive tool such as a flavour wheel. This lecture presents the recent advances in quality of canephora coffees based on extensive genetics and agricultural research. It also discusses how we recently created the Coffea canephora flavour wheel. It shows the main descriptors in canephora coffees, discusses the importance of a standardized vocabulary for sensory analysis, and concludes that there is a place for specialty canephora. Understanding and identifying the sensory characteristics is crucial not only to quality assessment but also to map the most important attributes to consumers. In the practice session, will perform sensory exercises of aroma/flavour identification and will run a cupping session of specialty canephora coffees using the flavour wheel as a guidance to understand and map quality.
The 1-day courses are composed of a theoretical lecture in the morning followed by practice exercises in the afternoon.
10th of july, from 9.00 to 17.00
The Independent Coffee Lab, 63 Union St, London SE1 1SG
Registration is required and spaces limited - book your spot now!
Canephora coffees have an immense potential for quality and sensory diversity. Nonetheless, one gap between production and market is the lack of a sensory descriptive tool such as a flavour wheel. This lecture presents the recent advances in quality of canephora coffees based on extensive genetics and agricultural research. It also discusses how we recently created the Coffea canephora flavour wheel. It shows the main descriptors in canephora coffees, discusses the importance of a standardized vocabulary for sensory analysis, and concludes that there is a place for specialty canephora. Understanding and identifying the sensory characteristics is crucial not only to quality assessment but also to map the most important attributes to consumers. In the practice session, will perform sensory exercises of aroma/flavour identification and will run a cupping session of specialty canephora coffees using the flavour wheel as a guidance to understand and map quality.
The 1-day courses are composed of a theoretical lecture in the morning followed by practice exercises in the afternoon.
10th of july, from 9.00 to 17.00
The Independent Coffee Lab, 63 Union St, London SE1 1SG
Registration is required and spaces limited - book your spot now!