The Specialty Coffee Association’s 2004 Cupping Protocol and Form has been a useful tool for cuppers around the world to grade coffees and share their feedback with producers and coffee traders alike. But in 2023, they released a beta version of their new cupping form, the SCA Coffee Value Assessment (CVA). Due to the recent announcement that SCA is officially adopting the CVA as the new cupping standards, Mike Ward & Mike Romagnino are here to help you understand why these changes are necessary, how to use the new cupping form, and the positive impact it will have on the industry.

CVA: Same Scoring, Better Communication

Let’s clear something up right away—the new Coffee Value Assessment system isn’t about how we score coffee. It’s about giving us better tools to describe what we’re tasting. This new card seems to have a larger focus on showing your work and providing a “why” to your score. As you’ll see, there are new additions such as the Physical Assessment (green grading) and Extrinsic Assessment (origin, certifications, etc.). For now, we will focus on the more familiar forms, the Descriptive and Affective Assessments, as these are the ones you will likely spend the most time using.

Why the change?

The 2004 SCA scorecard was meant provide a detailed look at the coffee being sampled. It would produce a cupping analysis by giving each aspect of the cupper’s experience a numerical value. For example, if the coffee was bright, it scored highly for acidity. If it was heavy-bodied, it scored well for body, and so on and so forth. What was missing from this system, however, was a way to properly describe what led the cupper to the score they eventually arrived at.

This new assessment dives a bit deeper into what makes up a coffee’s profile without overcomplicating it. Now, the levels of intensity for each category sit in their own section of your sheet. Plus, they include checkboxes for universal notes (e.g., aroma includes Citrus Fruit, Cocoa, and Spices) as well as an area for more subjective notes (e.g., Mandarin, Dark Chocolate, and Nutmeg). In terms of scoring, nothing has changed.

Breaking Down the New SCA Cupping Form

Affective Assessment (Scoring)

Good news! This is essentially the same 100-point system you already know, with a few changes to terminology.

1. Fragrance & Aroma
2. Flavor & Aftertaste
3. Acidity
4. Sweetness (new to the CVA)
5. Mouthfeel (replaces body)
6. Overall

Descriptive Assessment

This is where things get interesting. Before we think about scoring, we now have a clear way to document what we’re finding. Key features to note:

1. Intensity scales: These allow you to indicate the strength of each quality listed on the Affective Form (ex. how strong is that aroma, really?).
2. Flavor checkboxes: You no longer need to wonder about what descriptors to use!
3. Texture options: Under ‘Mouthfeel,’ there are specific terms to guide your description.
4. Notes: Every category includes a “Notes” section to allow you to expand upon your selections and/or provide additional detail.

In this portion of the new SCA cupping form, this is where the “drawing a roadmap” part comes into play. You’re providing more granular information, which can be helpful for both a trader and/or producer.

Real-World Benefits

Working in the coffee trade allows us to see how this new system can create a ripple effect of benefits throughout the global supply chain. For producers, it’s like finally having a clear feedback form. They can receive specific information about their coffee’s characteristics and can better understand how their processing decisions affect flavor. Gone are the days of simply getting a number without context.

As a green coffee importer, we can now work more efficiently as a bridge between producers and roasters. When we have clear, detailed descriptions of coffees in our database, we can match them more accurately with buyer preferences. In turn, less time and money are spent sending samples that aren’t quite right, and more successful matches will be made from the start.

Furthermore, the CVA will benefit roasters as well. Instead of trying to vaguely explain what they’re looking for, roasters can now point to specific characteristics they need. This will lead to more consistent coffee sourcing and a better alignment with what producers can actually deliver. It’s like having a language that everyone can understand.

Using the New SCA Cupping Form

Working with the new form is easier than you think! Like we said, it’s ultimately not that different from the 2004 scorecard, so start working with what’s familiar and go from there.

Start with What You Know

Use the familiar scoring section (Affective Assessment). Nothing has changed about how we determine quality, only the names of the traits that get us there.

Add in the Descriptive Assessment

Remember that providing more detailed information can help every member of the trade. If you’re using this form for the first time, just keep it simple:

1. Document intensity levels the same way you would on the traditional scorecard.
2. Check off flavor descriptors as you note them in every category. (new to the CVA)
3. Note specific characteristics as you go along. This is where notes can be subjective and more unique to you as the cupper.

Final Thoughts on the New Cupping Form

At its core, the new SCA cupping form has everything you already know about scoring coffee—that hasn’t changed at all. What’s different is how we use the Coffee Value Assessment form to record what we find in the cup. This gives us a clearer, more structured way to communicate about coffee. Plus, this enhanced method of description leads to better matching between producers and buyers, making everyone’s job a bit easier.

The best part? You already know how to do the challenging work of evaluating coffee quality. The rest just provides a more structured way of taking notes about what you find. If you have any questions about the new form, don’t hesitate to reach out.

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