The Language of Coffee Quality: How Great Coffee Is Evaluated from Farm to Café, with Seidy Selivanow

What makes a coffee "good"—and who gets to decide? From producers and importers to roasters, baristas, and consumers, every part of the coffee supply chain relies on a shared language to evaluate and discuss quality. In this session, Kafiex Coffee owner and top-ranked U.S. barista competitor Seidy Selivanow will explore how coffee professionals assess flavor, communicate sensory experiences, and make quality decisions that influence everything from sourcing and roasting to menu offerings and customer education. Participants will gain a deeper understanding of cupping, tasting terminology, quality standards, and the factors that shape a coffee’s character long before it reaches the café. Seidy will also discuss how developing a stronger sensory vocabulary can improve purchasing decisions, customer interactions, and overall confidence as a coffee professional. Whether you’re a barista, roaster, buyer, café owner, or simply passionate about coffee, this class will help you better understand the language that connects the entire coffee value chain.

Location: Kiva