Comparison of Results from Cupping and Descriptive Sensory Analysis of <scp>C</scp>olombian Brewed Coffee

Abstract Sensory profiles of 13 coffee samples from the H uila R egion, C olombia were evaluated using two different sensory panels: a highly trained descriptive sensory panel and a group of Q ‐certified coffee cuppers. The trained panel consisted of six descriptive panelists who developed a lexicon to evaluate and then test the coffee samples. Four “cuppers” scored the same samples based on the S pecialty C offee A ssociation of A merica “cupping protocol.” In addition, cuppers generated tasting notes to characterize the different coffee samples. Data indicated little overlap between the two methods and a low relationship between the two different sets of terms. Moreover, tasting notes by cuppers indicate lack of agreement on the terms used to describe samples, with only four terms used by more than two assessors to describe a single coffee product out of a total of 59 terms used by the cuppers. The results indicate that the cupping method and sensory descriptive methods provide different information that cannot be used as an alternative to each other when describing coffee products. Instead, the results suggest that the two types of data may be used synergistically to evaluate the quality and the sensory properties to better characterize coffee samples. Practical Applications This research shows that “expert” coffee cupper data and trained sensory panel data cannot be used interchangeably. Thus, for research purposes sensory panel information is necessary for tracking changes in sensory properties.