how physical defects truly affect cup flavor — grounding green grading in sensory science

The SCA / CSF / ZHAW study, “Grounding Green Grading in Sensory Science,” is investigating how physical defects actually influence cup quality. Researchers are testing 12 defect types, blending them into clean reference lots in precise ratios (1.67 – 50%), and evaluating them through sensory panels, triangle tests, and chemical analysis (GC-MS, GC-O, SAFE).  for more information https://sca.coffee/sca-news/25/issue-24-grounding-green-grading