Basic Course of Coffee Cupping and Taste
May 11-14, 2026
The Peruvian Chamber of Coffee and Cocoa will kick off the 166th basic course on quality control and coffee turnover by the Eng. Lourdes Córdova Moya, expert taster, trained in the laboratories of the Kraft Foods company in Germany and Taloca in Colombia, official taster in the National Quality Coffee Contests.
Program »
Day 1 - Virtual
9:00 a.m. - 1:00 p.m.
- Introduction to coffee
- Theoretical introduction to the Analysis of Parchment Coffee
- Theoretical introduction to the Analysis of Green Coffee Beans
- Coffee Physical Analysis
- Theoretical introduction to roasting, grinding and coffee infusion Theory of roasting. Theoric introduction
- Summary and Conclusions
Day 2 - Virtual
9:00 a.m. - 1:00 p.m.
- Theoretical introduction to the Sensory Analysis of Coffee
- Evaluation Descriptors Fragrance, Acidity, Aroma, Body, Balance, Uniformity, Sweetness, Aftertaste
- Use of Formats
- Theoretical introduction to the triangular test
Day 3 - Face-to-face
9:00 a.m. - 1:00 p.m.
- Evaluation of Parchment Coffee: appearance, smell, physical defects
- Sampling of samples, threshing of parchment coffee
- Calculation of shrinkage and yield
- Using the Performance Sheet
- Introduction Analysis of Green Coffee Beans
- Demonstration of the different coffee defects
- Defect count. Explanation
- Use of the Green Coffee Sheet
Day 4 - Face-to-face
9:00 a.m. - 1:00 p.m.
- Toasting Practice. Various samples.
- Evaluation of the physical appearance of roasted beans
- Cupping Practice. Various origins: North, Center, South
- Cupping samples with various flavor defects
- Discussion on the results obtained / Repetition of the taceo
- Results analysis
- Triangle test
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Virtual Hours: 9:00 a.m. - 1:00 p.m.
Face-to-face hours: 9:00 a.m. - 1:00 p.m.
Materials: 500 g of green coffee, or roasted coffee beans, or ground coffee