Gold Medusa Coffee Co. - Sensory Evaluation
Sensory evaluation is the process of evaluating the aroma and taste characteristics of a sample of coffee.
It is the final phase of the quality assessment and quality assurance of a batch of coffee. It is the proof of the pudding phase.
The process involves a standardized series of steps that prescribe the handling and preparation of the sample and the methodology to complete the sensory evaluation of a sample from the batch of coffee. Sensory evaluation includes the following basic coffee characteristics.
During the cupping exercise a sample(s) is (are) evaluated in order to make a decision to purchase or sell the coffee. During the exercise a visual inspection of the beans is done in both green and roasted forms. The appearance of both the green and the roasted beans can give fair indication of the cup quality.
Specialty coffee is a term used to refer to coffee that has scored over 80 points on a 100 point scale by the SCAA (Speciality Coffee Association of America). Specialty coffees are markedly different from regular coffees in the sense that they are grown at higher elevations, are traceable and processed carefully once harvested. Every step from growing to brewing is monitored and understood to improve the quality every day.