The Cup of Excellence (CoE) and the Coffee Knowledge Hub (CKH) have formed a global partnership to deliver CoE Sensory Education Training (SET) courses, expanding the education program into new markets.
The partnership will expand CoE’s education presence in East Asia, grow the class list in Europe, and facilitate the move into new markets such as Australia. This partnership between CoE and the CKH will continue to build on the success of the SET program which trains cuppers to accurately score unique and high-quality coffee.
“We are delighted to be able to offer the CKH platform to facilitate the important work of the Alliance for Coffee Excellence,” says Fabio Ceccarani, CEO of the Simonelli Group, who launched the CKH platform this March. “The Hub is founded on a belief in growth mindset as well as the value of connection, of sharing insights, experience and practice. This partnership with the CoE highlights the potential of the platform to expand the reach of coffee education”.
Alex Pond, the Education Manager for the CoE, highlights that the CoE is excited to use the CKH platform to grow their new SET program.
“It is a unique program giving cuppers across the globe the chance to learn and calibrate around a set of coffees specially sourced from CoE winning farmers, award winning roasters, and industry leading importers,” Pond says.
The first virtual course, starting 7 May, is already sold out. Coffee samples are being shipped worldwide in time for the course. The next scheduled course is 13 August. However, a July date is also being planned due to high demand. The courses are being taught by Scott Conary, a CoE head judge and industry leader.
“We hope this partnership will continue to build on the success of the SET program; training cuppers how to accurately score unique and high quality coffee, increasing the global population of skilled coffee tasters,” says Darrin Daniels, the Executive Director of the Alliance for Coffee Excellence, the non-profit organisation that runs the CoE competitions. “Proceeds from the sale of these courses support our work at origin and help us promote outstanding coffees.”
