The Sensory Skills Foundation course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way humansenses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics. Learners gain the ability to differentiate certainsensorial aspects of coffee including body, acidity, bitterness and more. The course introduces fragrance identification references and also focuses on thepurpose and procedure for conducting an SCA cupping. Learners gain insight into identifying specialty coffee qualities, as well as an overview of how toimplement this in business. Practical learning objectives and activities specifically prepare the learner to identify basic differences in coffee attributes, recallfragrance identification and set up a cupping according to the SCA Cupping Protocol. A written exam tests theoretical knowledge based on Foundation courselearning objectives.