In an effort to strengthen quality standards and increase the competitiveness of Indonesian coffee in the global market, the Association of Indonesian Coffee Exporters and Industries (AEKI-AICE) held the Indonesian Coffee Cupping Class , a professional training to understand, assess, and appreciate the taste of coffee in depth.
This program is a concrete step by AEKI to create professional cuppers and coffee makers who are able to maintain the consistent quality of Indonesian coffee — from upstream to downstream.
What is Coffee Cupping?
Coffee cupping is the process of sensory evaluation of the flavor, aroma, and quality of coffee beans. Through cupping, professionals can identify the distinctive characteristics of each Indonesian coffee origin—such as Gayo, Kintamani, Toraja, or Flores Bajawa.
This activity is not just tasting, but training the sensitivity of the sense of smell and taste to assess the balance, acidity, body, and aftertaste of coffee.
By taking this class, participants are invited to understand the art and science behind coffee flavor , while also improving analytical skills that are much needed by coffee exporters, roasters, baristas, and MSMEs.
Curriculum and Training Materials
AEKI's cupping classes are comprehensively designed to provide participants with hands-on experience. Training materials include:
- Basic introduction to cupping and SCA (Specialty Coffee Association) standards
- How to set up a cupping table and international grading standards
- Identification of aroma and flavor profiles of Indonesian coffee
- Body, acidity, sweetness and aftertaste assessment techniques
- Analysis and recording of cupping results (cupping form evaluation)
- Discussion of results and interpretation of coffee profiles for export needs
This training is guided directly by certified trainers and experienced Q-Graders who are members of AEKI-AICE, ensuring that each participant understands the cupping method scientifically and professionally.
Connecting Knowledge and Industry
Through cupping classes, AEKI not only trains taste sensitivity but also connects participants with the realities of the global marketplace. Participants will learn how cupping results can be used to:
- Determine price and selling value of coffee based on quality
- Help Roasters select coffee beans with the right flavor profile.
- Guard consistency of taste in the coffee production chain
- Determine branding and export strategies based on cupping results
With good cupping skills, Indonesian coffee producers will be better prepared to compete in the international market which increasingly demands transparency and consistency of quality.
Professional Certificates & Networks
Upon completion of the training, participants will receive an official certificate from AEKI-AICE , recognized by the national coffee industry network. Furthermore, participants will join the AEKI coffee professional community , which opens up opportunities for collaboration, flavor research projects, and promotional opportunities at various national and international coffee exhibitions.
"Cupping skills are a key foundation in the coffee industry. Through this training, we want to ensure that Indonesian coffee is consistently recognized for its quality and uniqueness," said the AEKI-AICE representative.
For more information and registration, visit:
👉 www.aeki.or.id/kelas-cupping
FAQ
1. Who can take AEKI cupping classes?
This class is open to anyone, especially farmers, exporters, roasters, baristas, and coffee lovers who want to understand coffee flavors more deeply.
2. Do participants have to have previous experience?
No. AEKI provides classes for beginners to advanced levels, so all participants can learn according to their ability level.
3. Is this training certified?
Yes, participants will get official certificate from AEKI-AICE after completing the training and final evaluation.
4. Is there any hands-on cupping practice available in class?
Of course. Participants will participate in a live cupping session using various coffee samples from various regions of Indonesia.
5. Are there any business opportunities after taking this class?
Yes. Cupping skills help coffee producers determine the quality of coffee suitable for export and increase the selling value of their coffee products.
