Nepal embraced the coffee culture. It now needs more sensory experts

Despite the morning cold, 15 people of all ages are gathered around a room at the Academy of Coffee Excellence . In front of each of them is a cup of coffee from across the world. Some have been brought from South America, some from the Philippines and some even from Ethiopia. Each of them is asked to find and analyse all of the basic flavour characteristics and taste sensations including the beverage’s body, fragrance/aroma, acidity, bitterness, sweetness, and aftertaste/finish.

The process is rigorous. But, these people, who are mostly from the coffee value chain, do not care because most of them are there to learn the basics of sensory and coffee cupping.