Value-Added Hands On | Coffee Sensory Evaluation

Описание: Join us for this Value-Added Hands-On workshop at the Wahiawā Value-Added Product Development Center, featuring Juli Burden—coffee professional, research associate at the Hawaiʻi Agriculture Research Center, and certified Q-grader. This session introduces participants to the fundamentals of coffee sensory science and how taste, aroma, texture, and balance shape the experience from plant to cup.

Through guided discussion, Juli explores the science and storytelling behind specialty coffee, including coffee species, growing regions, processing methods, and the role of sensory evaluation in supporting farmers and sustainable food systems. Participants learn how standardized tasting creates a shared language across the coffee value chain while honoring the people and ʻāina behind each cup.

The workshop concludes with a hands-on sensory calibration activity and guided tasting, where participants build a personal flavor library using fruits, nuts, and brewed coffee—demonstrating how intentional tasting can deepen appreciation, connection, and innovation in value-added food practices.

📍 Learn more about the Wahiawā Value-Added Product Development Center and upcoming workshops:
👉 https://www.leeward.hawaii.edu/wvapdc/

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