Specialty Coffee Association (SCA)
Coffee Value Assessment (CVA)
For decades, innovation in coffee has made giant strides, while the system for evaluating coffee has remained the same. We knew there had to be a better way. So for years, the SCA has collaborated with the industry, scientists, and researchers to develop the new Coffee Value Assessment (CVA)—a complete “high-resolution” picture of a specific coffee across four assessment types, that takes into account all the attributes that make a coffee special.
The new Coffee Value Assessment evaluates coffee across four assessment types, completed separately to avoid bias, including
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CVA Descriptive Form
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CVA Affective Form
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CVA Extrinsic Form
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CVA Physical Assessment Form
For more information, please visit https://sca.coffee/value-assessment for more details.
SCA CVA for Cuppers
Background
The Coffee Value Assessment (CVA) Course for Cuppers is a two-day professional update for coffee cuppers, during which they will learn and become familiarized with the SCA’s new Coffee Value Assessment (CVA) as a tool to evaluate coffee’s value. The course is full of hands-on activities to demonstrate the elements of CVA, including several cuppings, lectures, and periods of discussion.
After completing the CVA Course for Cuppers, participants will be able to use and integrate the SCA Coffee Value Assessment (CVA) tools into their cupping practice.
Throughout the course, participants will learn to:
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Identify and utilize the new CVA sensory references.
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Explain the function and background of key sensory assessment tools used in CVA – 15-point intensity scales, CATA lists, and hedonic scales.
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Use the CVA Descriptive and Affective Forms to describe and evaluate coffee.
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Explain and use the new CVA system, including the descriptive, affective, and extrinsic evaluation tools.
