Have you ever wondered how professionals identify notes of berry, chocolate, or citrus in your coffee? The secret lies in the art and science of “cupping” – the standardized method used globally to evaluate coffee quality. This August, Nepal Coffee Academy invites you to demystify this process in the official SCA Intro to Cupping Workshop, led by renowned expert Dr. Raj Kumar Banjara.
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Workshop: SCA Intro to Cupping Workshop
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Instructor: Dr. Raj Kumar Banjara, Coffee Expert (www.rajkumar.coffee)
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Date & Time: Thursday, August 28, 2025 | 1:00 PM to 5:00 PM
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Venue: Nepal Coffee Academy
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Investment: Rs. 3000 per participant
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Contact: 9843443482 to register
What You Will Learn:
This brand-new workshop from the Specialty Coffee Association (SCA) is designed for everyone—from curious coffee lovers to industry professionals looking to solidify their foundational knowledge. In this hands-on session, you will:
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Learn the step-by-step process of a formal coffee cupping.
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Develop your palate and learn to articulate what you smell and taste.
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Explore how to identify key sensory attributes like acidity, body, and flavor.
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Understand the difference between objective description and personal preference.
Why You Should Attend:
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SCA-Authorized Program: This is an official SCA course, and your participation will be officially recorded in your global SCA account, adding to your coffee credentials.
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Certificate of Participation: Receive a certificate to acknowledge your completion of the workshop.
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No-Exam, All-Experience: This workshop is focused on immersive learning and sensory exploration, not on passing a test.
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Learn from an Expert: Gain invaluable insights from Dr. Raj Kumar Banjara, a leading authority in the coffee industry.
Spaces are limited for this exclusive workshop. Secure your spot today and take the first step towards understanding coffee like a true professional.
To register, contact Nepal Coffee Academy at 9843443482.
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