CVA Coffee Value Assessment: what the new SCA standard is and how it works
In this guide
An Introduction to the Coffee Value Assessment
The Specialty Coffee Association (SCA) has transformed the way coffee is evaluated with the launch of the Coffee Value Assessment (CVA). This new system, which replaces the 2004 Cupping Protocol and Form, offers a more complete and detailed approach to assessing specialty coffee.
Unlike the previous method, which relied on a single score, the CVA analyses coffee from several perspectives, helping consumers and professionals gain a deeper understanding of the unique characteristics of each lot.
What is the Coffee Value Assessment and why does it matter?
The CVA is a system developed by experts with decades of experience in the coffee industry. Its purpose is to provide a technical, multidimensional assessment that measures the value of coffee holistically.
Although this new standard is technical, it also aims to be accessible to consumers. The idea is that any coffee lover can better understand a coffee's qualities without being limited to a single number, appreciating its flavour, aroma and other sensory attributes.
You can read more about the CVA in the SCA's official article here.
The New Coffee Value Assessment Standards
1. Sample Preparation and Cupping Mechanics (SCA-102)
Sets out clear procedures for preparing samples and the conditions required for a cupping session, to ensure consistent, standardised and reliable results.
2. Descriptive Assessment (SCA-103)
Provides a detailed framework for analysing coffee's sensory attributes, including intensities and specific descriptors.
3. Affective Assessment (SCA-104)
Assesses how the different sensory elements influence the overall perception of the coffee, making it possible to rate the complete experience of a cup according to the evaluator's preferences.
Traceability and Origin: More Detail in the Full Form
The Coffee Value Assessment also includes a detailed assessment and record of the coffee's traceability, origin and processing. This information is essential to understanding the story behind each cup, connecting consumers with producers and their farming practices.
This comprehensive approach not only highlights the coffee's sensory quality, it also recognises the work of coffee farmers and the importance of the regions of origin in the final profile of the drink.
The SCA's new assessment system isn't designed exclusively for professionals; it is also a tool that brings consumers closer to the world of specialty coffee.
Benefits of the Coffee Value Assessment for Consumers
- Understand the factors that influence the value and quality of coffee.
- Look beyond a simple score, appreciating the unique flavours, aromas, intensities and sensations of each lot.
- Discover coffees that match your preferences and values.
At Quinto Lab, our space in Tres Cantos, we will adopt this format for our cuppings and experiences, giving you a unique opportunity to explore coffee from a more holistic perspective.
Coffees to explore with the CVA
If you'd like to explore these profiles first-hand, we recommend starting with our single-origin coffees with the greatest sensory complexity:
- Kianamui Kenya | Spiced Notes — cinnamon, orange and bright acidity. An ideal coffee for practising descriptive assessment.
- Flora Geisha from Nariño | Jasmine and Mandarin — our special-edition coffee. Unique floral and citrus complexity for discerning palates.
- Guji Ethiopia | Fruity Notes — fruity and intense, spectacular for picking out affective attributes in the cup.
Conclusion
The SCA's Coffee Value Assessment (CVA) redefines how specialty coffee is evaluated, offering a modern, accessible approach for professionals and consumers alike. This new standard doesn't just assess coffee technically; it also connects people with the sensory and emotional aspects that make every cup unique.
