Workshop Description: The Coffee Value Assessment (CVA) is reshaping how the industry evaluates and communicates coffee quality. This workshop provides a practical, sensory-science–driven pathway for understanding and applying the CVA framework across its four dimensions: Physical, Descriptive, Affective, and Extrinsic.
Aimed at cuppers, roasters, quality leads, and sourcing professionals, the session demonstrates how structured sensory practice strengthens CVA-aligned evaluation and supports more consistent, evidence-based quality decisions. Participants will explore key sensory-science principles—including perception, thresholds, attribute recognition, and panel calibration—and learn how these principles can enhance CVA scoring, interpretation, and communication.
A central hands-on component features a guided tasting using FlavorActiV’s GMP Flavour Standards and other globally recognised reference tools designed to align and calibrate human sensory panels. This exercise helps attendees develop sharper attribute identification skills, understand perceptual variation, and apply calibrated sensory outputs directly to the CVA’s descriptive and affective dimensions.
By the end of the workshop, attendees will be better equipped to connect sensory data with coffee value, improve panel reliability, and integrate CVA-aligned practices into their own evaluation processes. The session is designed to deliver both immediate practical skills and a deeper understanding of how sensory science underpins this new era of coffee quality assessment.
Learning Objectives:
1. Apply core sensory-science principles - including perception, flavour thresholds, and attribute recognition to improve alignment with the CVA framework.
2. Enhance panel consistency and reliability by using calibrated reference materials (GMP Flavour Standards) to standardise attribute identification and descriptive accuracy.
3. Interpret and connect sensory outputs to the CVA dimensions, particularly the Descriptive and Affective components, to support clearer and more meaningful evaluation outcomes.
4. Integrate CVA-aligned sensory practices into everyday cupping and quality workflows, enabling more confident, data-supported decisions across sourcing, roasting, and QC operations.
Date: Friday, April 10, 2026
Time: 1:30 p.m. - 4:00 p.m.
Room Number: 31 AB
Category: Brewing
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructors
Luis Héctor Valdez
Sensory Specialist
Luis approaches coffee through the lens of sensory. Trained as a brewmaster and chemical engineer, with more than ten years of professional experience in tasting and quality systems, he brings structured sensory thinking to everyday operations. As an international beer judge and trainer, he is used to calibrating palates and aligning language across cultures. In coffee, Luis brings that same discipline and curiosity, focusing on how to taste with intention, align language, and understand what a beverage and its creators are trying to express.
Leandro Fedele
Global Sensory Manager
Leandro Fedele is a Global Sensory Manager at FlavorActiV, a UK-based company specializing in sensory solutions, where he has worked since 2017. With a strong background in coffee sensory science, Leandro has completed several SCA (Specialty Coffee Association) courses, as well as professional training delivered by Sindicafé São Paulo. He is also a qualified Coffee Technologist, having studied at IFsul de Minas, Brazil. His work focuses on sensory evaluation, panel training, flavor standards, and supporting the coffee and beverage industry in building robust sensory programs that ensure quality, consistency, and product understanding.