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The Professional level of the SCA Sensory Skills programme is the advanced tier of sensory training designed for coffee professionals who want to go beyond foundational tasting competence and intermediate cupping confidence to master sensory evaluation to international industry standards.
This course builds directly on the learning from Sensory Intermediate — where participants develop structured sensory frameworks, cupping protocols, and basic discriminatory tests
At the Professional level, learners refine not just what they can perceive but how and why sensory characteristics occur, and how this expertise supports key roles in coffee businesses — from quality control to product development, panel leadership, and strategic sensory programmes.
