The Specialty Coffee Association (SCA) will host a Sensory Forum coffee and science event, for the first time in Taiwan, in collaboration with the Coffee Roasters Guild, Coffeeland, and the Taiwan Coffee Association from 18 to 19 July. Over two days, attendees will learn about the sensory science behind the SCA Flavour Wheel, and the flavour implications of genetics and varieties in coffee. “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,” says Peter Giuliano, SCA Chief Research Officer. “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.” The Sensory Forum will feature industry led sessions from Giuliano , Molly Spencer of Monell Chemical Senses Centre, and Mackenzie Batail of the University of California. “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,” says Cindy Wu, Founder of Coffeeland. Registration for the Sensory Forum are now open. For more information, visit www.sca.coffee Global Coffee Report has launched a LinkedIn Showcase page. Follow HERE for up-to-date news and analysis of the global coffee industry.