Kenya Coffee School :

2-week schedule for the SCA Sensory Skills Course and the KCS/CVA for Cuppers course at Kenya Coffee School

Kenya Coffee School — 2-Week Specialty Sensory & Cupping Program

Location: Thika, Ridgeway, Kiambu

Duration: 2 Weeks (Monday–Saturday)

#kenyacoffeeschool.golearn.co.ke
Call : 0707503647 / 0704375390
#info@kenyacoffeeschool.co.ke

WEEK 1 — KCS / SCA Sensory Skills (Foundation → Intermediate)

Day Morning (9:00–12:00) Afternoon (1:00–4:00)

Mon : Orientation, campus tour, intro to sensory science Coffee tasting fundamentals — aroma wheel, sensory vocabulary

Tue : Sensory calibration: taste recognition (sweet, sour, bitter, salt, umami) Olfactory training — aroma kits & identification drills

Wed : KCS / SCA Foundation Sensory Module Guided cupping session (different origins)

Thu : Defect identification workshop Comparative cupping: processing methods

Fri day : Intermediate sensory theory (flavor perception, triangulation) Blind cupping & scoring practice

Sat urday : Review & SCA Foundation + Intermediate assessments Feedback & sensory journal training

Training Outcome:

Earn KCS / SCA Sensory Skills Foundation & Intermediate Certificates

Build aroma and taste calibration skills

Master cupping protocols and scoring

WEEK 2 — SCA Sensory Professional & CVA for Cuppers

Day Morning (9:00–12:00) Afternoon (1:00–4:00)

Mon : SCA Professional sensory theory (advanced analysis, sensory physiology) Lab setup for sensory data collection

Tue : Intensive cupping sessions (10+ coffees) Statistical analysis & sensory panel leadership

Wed : Professional level defect cupping & calibration Practice: triangulation, scoring accuracy

Thu : CVA for Cuppers – theory (quality control, sensory protocols, industry standards) CVA practical: calibration & evaluation

Fri : Mock sensory panels & CVA final cupping SCA Professional exam preparation

Sat : Final assessments (SCA Professional + CVA practical) Certificates ceremony & closing lunch

Outcome:

Eligible for SCA Sensory Professional Certification (subject to passing exams)

Certified KCS/CVA Cupper, recognized for sensory evaluation and quality control

Field Visit to Coffee Farms & Wet Mills — Monday (or another day) : after Week 1

Nairobi Coffee Market Tour & Roastery Experience — After certification ceremony

Barista Skills / Brewing add-on modules (if student wants extra)