The Sensory Skills Foundation course provides a practical and interactive introduction to sensory evaluation essentials. It explores how human senses affect perception and how to use this understanding to assess coffee’s characteristics, such as body, acidity, bitterness, and more. The course also covers aromas and basic tastes identification using references and focuses on the purpose and process of conducting an SCA cupping. Learners will gain insights into recognizing specialty coffee qualities and an overview of how to apply this knowledge in business.