Sensory Experience Sessions

Infused or Not Infused?
A blind tasting of "infused" coffees will illustrate the complexity of where we might choose to draw a line when it comes to questions of green coffee authenticity and adulteration raised by Dr. Mario Fernández-Alduenda on Wednesday and open for discussion on Thursday.

Mas(a) Attributes, Mas(a) Value
Inspired by Mel Bandler's presentation and the two seminars on the SCA's forthcoming Coffee Value Assessment, this sensory experience explores the different ways in which “fairness” (sustainability) attributes determine a product’s value through the lens of a product operating along a similar "commercial-to-special" continuum, masa harina.