A professional update course aimed at cuppers who currently use the 2004 Protocol, designed to familiarize them with the new CVA Cupping Protocol as a tool to evaluate the value of the coffee.

The course lasts two days and is a required step for certified Q Graders (CQI) who wish to validate their license under the new Q Evolved Program by the SCA.

Theoretical and practical training developed in our laboratory as a result of expertise and continuous research.

This is a course that will allow you to become familiar with the sensory attributes of coffee and acquire guidelines and skills for its identification, acquiring a unique and in-depth knowledge of the raw material.

It lasts three days and is recommended for beginners and experts seeking to acquire knowledge and calibrate themselves in all aspects involved in the quality of coffee.

Theoretical and practical training for those who are in contact with the roasting process and need to know the aspects and techniques to be taken into account for an optimal roasting process.

For a better development of the course, the student must understand and use the cupping process, since for the evaluation of the results of the roasting process it is essential to have pre-established sensory skills. It is therefore necessary to have taken courses such as Fundamentals of Specialty Coffee Cupping or similar.