COCLA Coffee School
Learn to cup, roast and brew coffee where it is grown
The COCLA Coffee School trains cuppers, baristas and roasters in Quillabamba, with its own laboratory and the coffee of 21 cooperatives as study material.
- Since 2020
- 120 cuppers trained
- 3 cupping levels
- Quillabamba, Cusco
Cupper training path
A modular, progressive programme: each level is passed before moving on to the next.
The COCLA Coffee School was born in 2020 as the cooperative's specialised training space. You learn in the same laboratory where we evaluate export lots, with coffee from the 21 member cooperatives and our quality control team as instructors.
The main programme is specialty coffee cupper training, modular and progressive: three basic courses, two intermediate and one advanced. We also offer short barista, roasting and brewing courses, and preparation for international certifications.
- 1
Basic
3 courses
Sensory fundamentals, cupping protocol and defects in green and roasted coffee.
- 2
Intermediate
2 courses
Calibration, origin profiles and lot evaluation with market criteria.
- 3
Advanced
1 course
Professional cupping, quality control at the mill and preparation for certifications.
Each course runs over 4 consecutive days, 8 hours a day, roughly once a month. Training groups start in November each year.
We also teach
- Barista courses
- Roasting courses
- Brewing courses
- SCA certification programmes
- Q Grader preparation
- Coffee Value Assessment (CVA)
Upcoming courses
Limited seats. Reserve yours by writing to us with the course name.
- 09Nov 2026
Basic level
Basic cupping I: sensory fundamentals
First course of the basic level: cupping protocol, sensory lexicon and defects in green and roasted coffee.
- Starts November 9, 2026
- 4 days · 8 h/day
- In person
- 12 seats
Ask about this courseSee detailsHide details
Four 8-hour days at COCLA's quality control laboratory. You will learn the cupping protocol, how to recognise aromas and flavours with the sensory wheel and how to identify physical and cup defects.
Includes materials, coffee samples from member cooperatives and a certificate of participation.
- 08Feb 2027
Intermediate level
Intermediate cupping: calibration and origin profiles
Calibration with the quality control team and lot evaluation by origin with market criteria.
- Starts February 8, 2027
- 4 days · 8 h/day
- In person
- 10 seats
Ask about this courseSee detailsHide details
For those who completed the basic level. Table calibration, profiles of the districts of La Convención and lot scoring using the SCA form.
- Dates to be confirmed
Workshop
Barista and brewing methods workshop
Espresso, milk texturing and brewing methods with the cooperative's coffees. Dates to be confirmed.
- 2 days · 6 h/day
- In person
- 8 seats
Ask about this courseSee detailsHide details
Two-day hands-on workshop for cafés and entrepreneurs: espresso calibration, milk texturing and brewing with V60, Chemex and French press.
Who teaches
COCLA's quality control team, the same people who evaluate every export lot.
Ana Salazar Dávila
Head of Quality Control and Specialty Coffee
Leads COCLA's quality control laboratory and the school's cupper training programme.
The school in pictures
Cupping session with coffee samples from member cooperatives 
Theory class at the Coffee School 
Graduation of the 2026 class of the Cupping School 
Students visiting the COCLA processing plant
Frequently asked questions
Want to train with us?
Write to us and we will send you the group calendar, requirements and fees. Training groups start in November each year.
Message us on WhatsApp- Quality control and specialty coffee
- [email protected] · +51 964 060 650
- Head office and agro-industrial plant
- Av. Edgar de la Torre 1353, Quillabamba, Cusco, Peru
