The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
Following a preliminary release in June, the Specialty Coffee Association (SCA) is proud to announce the adoption of three Coffee Value Assessment components as its official cupping standards: SCA-102 Sample Preparation and Cupping Mechanics, SCA-103 Descriptive Assessment, and SCA-104 Affective Assessment. These standards, approved by the SCA Standards Development Panel, supersede the 2004 Cupping Protocol and Form, advancing the SCA’s comprehensive approach to coffee evaluation.
By delivering a holistic picture of a coffee’s unique sensory and affective attributes, the Coffee Value Assessment represents a shift from the limitations of a singular cupping score to describe a coffee. Rooted in the latest sensory science and built on years of research and collaboration, this system allows coffee professionals across the supply chain to evaluate and understand coffee’s value with high-resolution data—informing decisions that impact producers, buyers, and consumers.
“A New Benchmark in Cupping Practices Worldwide”
Mario Fernández, SCA’s Technical Officer, shares the significance of this shift:
“This is a landmark achievement for specialty coffee, reflecting years of collaboration, research, and the dedicated input from early adopters and industry experts. The adoption of the SCA Standards in Coffee Value Assessment sets a new benchmark in cupping practices worldwide, aligning with modern sensory science and offering assessments that are data-rich and multidimensional, equipping the industry with deeper insights into coffee quality,”
The Newly Adopted Standards:
The following SCA Standards in the Coffee Value Assessment have been officially adopted and will replace the 2004 Cupping Protocol and Form:
SCA Standard 102-2024 Coffee Value Assessment: Sample Preparation and Tasting Mechanics – Provides consistent guidelines for preparing samples and creating tasting conditions that ensure reliable, repeatable results.
SCA Standard 103-2024 Coffee Value Assessment: Descriptive Assessment – Introduces a structured framework for capturing detailed sensory attributes, including intensities and descriptors.
SCA Standard 104-2024 Coffee Value Assessment: Affective Assessment – Focuses on rating the impression of quality across the different elements of a coffee’s sensory experience.
Moving the Industry Forward
Yannis Apostolopoulos, SCA’s Chief Executive Officer, reflects on the impact of these changes on the SCA’s mission to create a thriving, equitable specialty coffee sector:
“The adoption of these components in the Coffee Value Assessment system as the new official SCA Standards marks a pivotal step forward superseding the standards of the 2004 cupping protocol, reflecting our commitment to making specialty coffee more sustainable, equitable, and thriving for the entire value chain. These standards empower actors across the supply chain to make informed, value-driven decisions, aligning with our mission to engage and inspire a global community through authentic practices that uphold the true value of specialty coffee across the globe.”
Access and Explore the New Standards
These new standards are now freely available for industry use, marking a major milestone for coffee professionals worldwide. We encourage all members of the coffee community to explore these standards and integrate the Coffee Value Assessment into their daily cupping practice. Start now by visiting sca.coffee/value-assessment.