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Currently I am working as a Marketing Director at UCC Coffee in Switzerland
Coffee processing
Process : Natural
Foundation & Intermediate Exams Only
SCA Sensory Skills Foundation Intake Dates:06 Jun 2026 Currently I am working asSCA Sensory Foundation allows student to taste and gain valuable understanding of the differences between specialty vs non specialty coffee. Students will learn to recognize the core concepts of sensory analysis and how its used in the coffee industry, with a primary goal to objectively describe aroma, taste and body in coffees. Students will also learn the SCA cupping protocol and methodology and reflect on the qualitative dimension of this
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