Coffee sensory analysis, cupping, and the analysis of basic flavors are key tools in coffee tasting and evaluation. They make it possible to consciously experience and understand the complex aromas of coffees like Kebado from Ethiopia.

Sensory perception refers to the way we perceive information from the environment using our senses—sight, smell, taste, touch, and hearing. In the case of coffee, it's primarily about the perception of aromas and flavors, which are influenced by the brewing method and the quality of the green coffee.