Sensory Forum, a two-day series of lectures for coffee professionals, will be held in Taiwan this July 18-19, 2019.
Sensory Forum, a coffee science event, is the first-ever event hosted in Taiwan by the Specialty Coffee Association (SCA) and the Coffee Roasters Guild (CRG), and will be hosted by Coffeeland in partnership with the Taiwan Coffee Association (TCA). Attendees will learn about the sensory science behind the SCA Flavor Wheel, the flavor implications of genetics and varieties in coffee, and hear about the latest research from the SCA’s partnerships with universities.
The two-day program will include sessions led by experts including Peter Giuliano, Molly Spencer of Monell Chemical Senses Center, Mackenzie Batali of the University of Califoria at Davis, and many more professionals from around the globe. The full program can be found on the Sensory Forum website.
SCA Chief Research Officer Peter Giuliano said, ‘’In 2018, we hosted our first ever sensory Forum in Korea. This July 2019, the SCA and CRG have partnered with Coffeeland and the TCA to bring Sensory Forum to Taiwan. This is our first ever event in Taiwan and a major step in the SCA’s efforts to connect with coffee professionals across Asia, and in this case, to engage in a true exchange of knowledge with members of the Chinese-speaking specialty coffee community. Our host sponsor will be Coffeeland, who have a state-of-the-art coffee training venue with the equipment and technology to enable us to deliver unique hands-on experiences to Sensory Forum attendees. ”
Founder of Coffeeland Cindy Wu & Denny Ng said, ‘’Education is openness, being excited about a topic of passion and enthusiasm. Coffeeland is deeply rooted in coffee education, for our society, and for all the people. Our commitment to sponsor and host the 2019 SCA Sensory Forum is to wholeheartedly invite coffee people from all corners of the world to share the common grounds and advance coffee knowledge at our Coffee Education center in Taiwan. An honorable opportunity for us to be selected by SCA so we can provide a space where people speak the common language that is coffee without borders, reinforce education and remove barriers. Thus, bringing the coffee world just a bit closer, over a cup of coffee.”