If you're a cupper, roaster, or quality lead who wants the advanced tasting depth and the top level of the SCA Sensory Skills path, this is where the advanced skills come together.Over three full days, we cover the neuroscience of perception and thresholds, psychological biases and how to mitigate them, advanced cupping with the SCA CVA protocol, identifying defects and roasting problems in the cup, and how to lead sensory in a coffee business.The SCA Sensory Professional credential is the highest level in the series and signals that depth to employers and the industry.
Wed to Fri | Nov 4 to 6 2026 | 9am to 5pm — Calgary, AB
With SCA Certificate, Without Certificate