IMPORTANT: The course takes 16 hours, divided in 2 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this insightful course:

*The Coffee Value Assessment Course for Cuppers is a two-day professional update for coffee cuppers, during which they will learn and become familiarized with the SCA’s new Coffee Value Assessment (CVA) as a tool to evaluate coffee quality. The course is full of hands-on activities to demonstrate the elements of CVA, including several cuppings, though it also includes a few lectures and time for discussion. A certificate attesting the participant has acquired CVA as cupping tool will be issued to those students who pass both practical and theoretical tests.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food awaiting you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA - CVA for Cuppers

Giuseppe  Seminara

Clear explanations, friendly atmosphere and a lot of learning.
Thanks!
:-)

Anna Nordström

The course was well prepared and Julian is a very skilled educator who created a friendly and safe space for learning.

Alejandra Sandra Ventura

Amazing ! Julian it is fantastic super attentive and easygoing ! 

Youjin Heo

The course was relaxed, well-prepared, and well-equipped, and I truely appreciated the learning environment you created.  I’d recommend it to anyone interested in taking it in the future.

Alda Maria  Carvalho Cruz

Julian Loayza – CVA Course

Julian is an amazing and humble teacher. The 2-day CVA coffee course was insightful, well-paced, and welcoming. He brings a human touch to teaching that makes the learning experience both enjoyable and meaningful. Highly recommended!



Joe Mullins

Julian is a fantastic teacher - extensive knowledge and able to explain things in an easily understandable manner. 

Yevhenii Znaiko

Great experience, thanks Julian very informative, fun guys, cool place and delicious lunch

Rose Nicholson

Julian was a fantastic trainer - he kept me really engaged and had the perfect balance of being informative and open and friendly! 

Antonio Perleonardi

Great training and trainer. explained complex concepts in a really clear and simple manner 

Saeed  Abdinasab

mind blowing and percpctive change, not about the system, but aboute the process 😉🤘🙏thanks a lot 

Mariam  Erin

We enjoyed the class! Thanks to J! it opened and broadened my understanding of CVA and what's next.

Della Thampy

It was a  amazing experience with  CVA trainer Mr Julian Loayza and cup tasters.Mr Julian  showed us a new path to Coffee value assessment .I was so curious about the new system of scoring coffees and the training course helped me to 

Stefano Stella

Julian created a relaxed and comprehensive environment that made the session truly enjoyable. We were all encouraged to share our ideas and concerns about the new system, which led to open and constructive discussions. A great experience overall!

Matias Juarez

Els Zanen

Hi Julian, 
Although I did not attend the training course, I would like to thank you for the pleasant cooperation in the run-up to the training. I hope that everything went well and that the participants will successfully complete the training course.
Your questions regarding payment will be answered today by my colleague Marco.
Kind regards Els / ITC Academy

Leigh McDonald

Julian showed professionality and punctuality, and humor! I could appreciate that. It helped manage expectations. Julian was knowledgeable about the material and explained the procedures well. Thanks for a good experience with this new approach to coffee evaluation! 

Marzia Viotti

Julian is a friendly, knowledgeable and trustworthy trainer. Very open minded, he has a great attitude in teaching complex concepts in an easy way. 

Shirani Gunawardena

Julian is a great trainer and  fostered a relaxed and respectful environment for learning

Julie-anne Gray

Karolina Kurek

I had a great experience during the SCA CVA Coffee Fast Track Transition training with Julian Loayza. Julian was very approachable, making it easy to ask questions and engage in discussions. Hi was extremely informative, clearly demonstrating deep knowledge of the subject matter. The content was well-delivered and helped clarify important concepts. Overall, a very valuable and enjoyable learning experience.

Luke Antinoro

It's good that it now covers ALL coffees from best to worst. Shame it takes up more paper when scoring manually.

Alexander Scheen Jensen

The instructor was excellent. The facilities were a little small and uncomfortable. 

Morten Sletten

Review for SCA - CVA for cuppers: 
Course: 2 stars. I dont believe in the new way of cupping, as I am happy with the system I and our suppliers, farmers and exporters have used for me in the last 10 years. It is strange to see SCA change the standard for the format of communication so radicaly from what we have used. 

Host: 5 stars. Julian L was humble, knowledgable and took us trough the course in a great manner. He also took time for good discussions and was also patience with us for questions and arguments.

Location: 3 stars. It would be more practical with a classroom and a cupping lab with more space. 

Dario Scolastico

IMPORTANT: The course takes 16 hours, divided in 2 days in a row.

IMPORTANT: The course takes 21 hours, divided in 3 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this beautiful and challenging course:

The Sensory Skills Professional course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner for managerial job functions in the sensory evaluation of coffee and related products.

In this interactive course, learners gain alignment with industry coffee and sensory standards; learn about the implementation of sensory evaluation in a coffee business; acquire the skills required to start identifying and evaluating qualities in specialty green coffee; and demonstrate how to accurately measure and describe coffee beverage characteristics.

Participants will learn how to generate repeatable and methodical sensory measurements of coffee, along with interpretation of those results.

A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Sensory Skills Professional

Christopher Ritchie

Julian is a fantastic teacher, I've never felt more prepared and ready to do the examination for a course. I learned a lot in a very comfortable environment for learning.

IN PERSON COURSE HELD AT DRURY TEA & COFFEE, LONDON, UK

IMPORTANT: The course takes 7 hours (a full day).

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this insightful course:

*The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process, and how to control sensory aspects of the coffee by roasting light or dark.* 

*Learners will also gain an understanding of the basic structure of the roasting machine, and general maintenance and fire prevention.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Rosting Foundation

Erico de Carvalho Pimentel

Excellent balance between theory and hands-on roasting time. Julian has deep knowledge and explained complex concepts in a simple and clear way. I really appreciated the practical tips and discussions during the sessions. The group was friendly and collaborative, which made learning even better.  Definitely recommend!

**IMPORTANT:** The course takes 14 hours, divided in 2 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this beautiful course:

*The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science.*

*This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food awaiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Sensory Skills Intermediate

Ahmed el-Bozie

Julian’s extensive knowledge and experience combined with his friendly approach facilitated a great learning experience. It’s a real privilege being able to train with him as you progress on your sensory training. 

Julian was supportive and engaging, creating a comfortable environment while teaching us everything.

The Q Grader course provides an opportunity for experienced coffee professionals to sharpen their theoretical understanding and practical application of Coffee Value Assessment (CVA). 

Using research-informed, industry-standard tools and techniques, course participants will use physical, descriptive, affective, and extrinsic assessments to identify attributes and evaluate coffees from a variety of perspectives. 

Through rich discussions and a rigorous series of hands-on activities, this course centers real-world applications of CVA, equipping the experienced coffee professional with a comprehensive set of skills that can be applied in a variety of industry contexts.

Course participants who pass all assessments become licensed Q Graders, a key achievement for any professional seeking to demonstrate their excellence in coffee evaluation.

After completing this course, learners will be able to…

**1. Explain key theoretical concepts in Coffee Value Assessment (CVA) and advise on the implementation of CVA in professional settings.**

**2. Conduct physical, descriptive, affective, and extrinsic assessments to comprehensively identify and document attributes in coffee.**

**3. Apply a high level of self-awareness and a knowledge of market preferences to evaluate a coffee’s value from different perspectives.**

I use **Google Classroom** to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food awaiting for you.

Please don't hesitate to drop me a line in case you have any questions.

CQI Q Arabica Combo

Mohamed Jelali

Great Course with Julian. A load of information presented in a great manner, very supportive and meticulous teacher. Highly recommended

Derick Fredericks

The training that firstly, I would like to thank Francois who is the individual who has given every single student & CQI Q Arabica Trainer, who has come to the Independent Coffee Training Facilities. Hi has given us all the opportunity to use this building and its equipment. Secondly,  I would like to thank, Julian from Bolivia, the CQI A Arabica Teacher for his detailed explanation of the  course, practices and examinations preparations too. 

I would recommend anyone taking these QGrader courses to take this with Julian and his team.

Mauro Laruffa

Great experience with Julian, very good communication skills and very knowledgable trainer .

Kavish Sanghrajka

Julian has been a great instructor for this course. He is very frank about the certification and has shared loads of relevant industry tips, tricks, and perspectives. 

It has been great being a part of the #7059 Combo! 

Cesar Mendieta

Julian has been a great instructor. Very knowledgable, organised and dedicated to his students. Also Alejandro was a machine making sure that all the tables were set for the practices and exams. Those two make a fantastic team. Well done boys!!

Michalina Szymanska

The Q Grader course with Julian was a great experience.
Julian explains things in an easy-to-understand way and encourages discussion. Even though I was retaking the course, I learned a lot.

The lab had a friendly and supportive atmosphere, which helped a lot during the week. The course was challenging but well planned. I was really impressed by how organized Julian was—I felt well informed before, during, and after the course. Thank you for all.

SCA Q Grader Course

Gabriel Carrion Martinez

Julian is a great trainer, many thanks. 
Also great and convenient location. 

Julian Loayza Sanjines

Drury Tea & Coffee Company

The Independent Coffee Lab / The Coffee House

ITC Academy

Coffee Centre London

Brewing Gadgets

Wood St Coffee Roasters

A detailed report will be sent back to the customer by email (or by post if chosen). 

The sensory analysis can be done either using the 2004 SCA Form or the SCA Coffee Value Assessment. 
 
Usually it takes us around 7 working days to send the reports to customers, depending on the number of samples.

**Please specify by email what type of sensory assessment you are looking for: 2004 SCA Form scoring or the CVA (Descriptive/Affective assessments).**

**Please bear in mind that this is NOT a Q Certification by CQI. For that, an ICP (In-Country Partner) has to be contacted directly. More information on the CQI website.**



Coffee Sample Analysis

Complete coffee sample analysis: Green coffee grading, moisture content measurement, sample roasting and sensory assessment. 