Coffee Quality & Sensory Specialist

Roles and Responsibilities

• Conduct coffee cupping and sensory evaluation of sample roasts and production batches to assess flavour, aroma, acidity, body, balance and defects.
• Grade green coffee beans through moisture checks, screen sizing and physical defect identification. Maintain accurate records for each lot.
• Coordinate sample roasting and document cupping results to support green coffee selection and roast decisions.
• Monitor roast quality and batch consistency across specialty coffees and commercial blends. Investigate off-notes and quality variations with the roastery team.
• Maintain cupping sheets, quality control reports and batch release records. Support sensory calibration and training for the production team.

Desired Candidate Profile

• 2 - 5 years of hands-on experience in coffee quality control, sensory evaluation, coffee cupping or green coffee grading.
• Practical knowledge of sample roasting, green coffee defects, roast defects and quality documentation.
• At least one relevant qualification: a PG Diploma in Coffee Quality, an SCA Sensory or Green Coffee certification, or a valid Q Grader credential.
• Strong attention to detail and the ability to explain quality findings clearly to roasting and production teams.
• Available to work full-time, on-site in Somwarpet, Kodagu, Karnataka.