CONGRATULATIONS to the following individuals who demonstrated superior tasting skills in the SCI Sensory Aptitude Test during our 2001 Conference and Exhibition:

Individual

Company

Score:

Part 1

Part 2

Part 3

Sevan Istanboulian
Danny O'Neill
Carla Bravo
Michael Perz
John Rapinchuk
Contreras Pablo
Lindsey Bolger
Bill Herne
Laura Savoie
Kelly Peltier

Mystique Coffee
The Roasterie
Java Journey Coffee Co.
Timothy's World Coffee's
Knutsen Coffee
Cafetalera Tepuza
Batdorf & Bronson
Timothy's World Coffee's
Coffee Connection
Fundocafe

100
100
100
100
100
100
100
100
100
100

78.7
78.7
78.7
78.7
89.3
89.3
100
84
84
89.3

80
114
86
108
90
104
84
96
84
96

Michael Vlahos

Lacas Coffee Co.

100

94.7

110

James Wuertele

Keurig

100

89.3

84

An additional 11 people successfully passed the test and are now eligible to participate in SCAA's Advance Cupping Workshops that will lead to Certification as an International Judge for invitation to future Cupping Competitions in which the "Cup of Excellence" awards are presented at origin competitions. Eight other individuals will be given provisional status in order to complete the training and retake the test. There were a total of forty-three people who participated in this year's testing.

NOTE: The sensory aptitude taste test measures an individual's ability to make taste discriminations between sweet, sour, and salt solutions of varying strength. Scoring for each part of the test is based on 100 points for a perfect score. Due to the difficult nature of part III, these scores are multiplied by 2. In order to be classified as a "Super Taster," the minimum raw point scores are 100, 75, and 40 respectively. The minimum passing scores are 100, 70, and 35.