THE COFFEE
VALUE ASSESSMENT
The Coffee Value Assessment (CVA) is the Specialty Coffee Association’s system and tool for evaluating coffee. It offers a high-resolution picture of each coffee’s attributes, helping to understand why a coffee is valuable, and to which markets.
The CVA Framework
The CVA was developed in collaboration with professionals, scientists, and researchers to bring together four important ways to assess coffee: its physical characteristics, sensory descriptors, affective qualities, and informational attributes.
This framework is grounded in scientific research and reflects the complexity and diversity of specialty coffee.
Rather than rely on a single score, the CVA combines four complementary assessment types to capture a full picture of coffee’s value. Coffee evaluators can conduct one or all of these assessments. The more assessments completed, the more detailed a picture they will record.
Physical Assessment
Evaluates the physical attributes of coffee, such as color, defects, moisture content, and size. The Physical Assessment is based on the 2004 SCA green coffee grading system and includes a standalone practical exam within the Q Grader course.
1
Descriptive Assessment
Objectively records sensory attributes of coffee, including aroma, flavor, texture, and aftertaste using standardized language.
2
Affective Assessment
Captures an evaluator’s impression of coffee quality, related to their personal preference or or the preferences of their market.
SCA Standard 104
3
Extrinsic Assessment
Evaluates information beyond the cup that adds value, such as certifications, origin traceability, and processing information.
SCA Standard 105
4
Download the CVA forms
Download a full PDF of the four forms that make up the Coffee Value Assessment below, currently available in seven languages.
English
Español
Portuguese
简体中文
繁體中文
Français
한국어
Glossaries & reference tools
Supporting resources to help professionals apply and understand CVA terminology, methodology, and evaluation frameworks.
Affective Score Calculator
An interactive tool to calculate and interpret affective assessment scores from the CVA framework. Designed for use alongside the SCA-104 form.
Terminology Glossaries
Standardized definitions for all CVA terminology, available in English and translated into multiple languages for global use.
Olfactory
Examples
Reference examples for olfactory descriptors used in descriptive assessment. Helps calibrate and align evaluators on aroma and fragrance terminology.
Key Documents
Core publications and technical documentation on the development and evolution of the Coffee Value Assessment, from foundational whitepapers to the most recent protocol revision.
Open access resources
Members only resources
If you’re interested to learn more about how to use the Coffee Value Assessment, log in to the SCA member portal to access in-depth resources.
Digital Store Publications
The SCA Coffee Sensory and Cupping Handbook is a foundational resource from the Specialty Coffee Association that lays out the standards and methods used to formally evaluate coffee quality.
Paired with tools like the Coffee Taster's Flavor Wheel, it's widely used by roasters, green buyers, Q graders, and coffee educators as the reference point for consistent, repeatable sensory evaluation across the industry.
About CVA Digital Tools
Learn how CVA digital tools support coffee assessment workflows, data collection, analysis, and collaboration across the specialty coffee value chain.