INTERNATIONAL COFFEE SENSORY CHAMPIONSHIP Sensory Skills in Coffee Evaluation
Purpose 1. Challenges participants to distinguish between distinct coffee profiles and link them to specific coffee-producing regions.
Judging Criteria • Sensory Attribute Evaluation. Assessing flavor, aroma, acidity, body, and aftertaste of each coffee sample. • Profile Differentiation. Ability to accurately distinguish and identify distinct coffee profiles. • Origin Identification Accuracy. Correctly associating each coffee’s sensory characteristics with its specific producing region.
Guidelines • Team Competition: Each team must consist of Two (2) Individuals • Competitors will bring their own Cupping/tasting spoon
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