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Sensory SCA intermediate/ coffee cupping
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The intermediate sensory course takes place, as per SCA protocol, in two full days in which you learn to recognize the various acids, to define and order more or less high concentrations of taste; we practice to define aromas not by family (fruity, floral, dry distillation) but in details. Finally, the fundamental concept of triangulation is introduced.
Passing the SCA Intermediate exam allows to get 10 points for the SCA Coffee Skills Program diploma.
