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
* * *
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