Senior Cupper

Key Responsibilities:

Conduct coffee cupping and sensory evaluation according to established standards.

Assess coffee aroma, flavor, acidity, body, aftertaste, sweetness, and balance.

Identify defects and quality variations in green and roasted coffee.

Prepare and maintain accurate cupping records and quality reports.

Evaluate coffee samples from different farms, suppliers, and processing methods.

Support green coffee grading and quality classification.

Provide feedback to coffee processing and production teams.

Participate in sample preparation, roasting, and cupping sessions.

Monitor consistency and quality throughout coffee processing and production.

Support the development of coffee profiles and blends.

Maintain proper hygiene, safety, and cupping-room standards.

Stay updated on coffee quality standards, sensory evaluation techniques, and industry practices.

Education

Bachelor’s Degree in Coffee Technology, Food Science, Horticulture, Plant Science or a related field.

Professional coffee cupping/sensory evaluation training or certification is Mandatory.

Experience

Minimum of 3  years of relevant experience in coffee cupping, coffee quality control, or coffee processing.

Experience in coffee cupping, quality control, coffee processing, or green coffee evaluation is preferred.

Good knowledge of coffee varieties, processing methods, grading, and defects.

Required Skills:

Excellent sensory and analytical skills.

Ability to identify and describe coffee flavors and aromas.

Good record-keeping and reporting skills.

Ability to work independently and as part of a team.

Strong communication and observation skills.

Willingness to work at different coffee farms, processing sites, or company locations.

Location: Jimma,Bulehora ,Guangua(Dilla area) & Kerchanshe Site

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