In order to create a sensory map containing accurate and specific information about specialty coffees in Peru, the coffees of the 10 most important producing regions of the country have been analyzed.
The following steps were followed in this study:
Individual description of the sensory qualities to be evaluated, organized as they appear.
Determine the intensity of the special qualities identified in each sample.
Performance of overall judgment or according to set of attributes.
The moderator facilitates the discussion of the results in an open session, encouraging the tasters to come to an agreement.
