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.
Solid attention to detail and the ability to explain quality findings clearly to roasting and production teams.
Available to work full time, in office in Somwarpet, Kodagu, Karnataka.

📌 Coffee Quality & Sensory Specialist Bengaluru
🏢 Tropihill (opc)
📍 Bengaluru