CVA Course - Coffee Value Assessment for Cuppers

Course Target

• Utilize the new CVA sensory assessment tools: Apply the 15-point intensity scales, CATA lists, and affective scales to accurately describe and evaluate coffee.
• Differentiate and use descriptive and affective assessment tools: Clearly understand the difference between descriptive assessment (describing sensory characteristics) and affective assessment (personal impression of coffee quality).
• Apply the CVA system in practice: Use the descriptive, affective, and extrinsic assessment forms to evaluate coffee comprehensively.

This course suitable for

• Professional coffee cuppers.
• Those who have completed the Q Arabica Grader program or have participated in it.
• Those who use the SCA cupping system at least once a month or have used it intensively in recent years.

Course Structure

• 4 tests: Written exam, identification of olfactory references, descriptive assessment, and affective assessment.
• Hands-on activities: Several coffee cuppings, group discussions, and theoretical lectures.
• Official certificate from SCA: Upon successful completion of all tasks, students will receive a certificate of acknowledgement confirming they have learned CVA at an SCA-sanctioned event and can use it as a professional tool.

Reason to join this course

• Enhance coffee evaluation skills: Gain access to a new, scientific, and comprehensive evaluation method.
• Update on new trends in the specialty coffee industry: The CVA system reflects the evolution and changes in the coffee industry.
• Increase competitiveness: Certification from the SCA is proof of professional competence and commitment to quality.

Introduction about new CVA Cupping form - A Evolution in Coffee Evaluation

The SCA Coffee Value Assessment (CVA) system introduces an entirely new cupping form, designed to more accurately reflect the sensory value of coffee based on empirical data and feedback from the professional community.

Unlike the traditional SCA score sheet, the CVA form clearly separates descriptive assessment and affective assessment, helping tasters focus on both objective attributes (such as sweetness, acidity, aftertaste) and subjective perception (such as liking or satisfaction).

The form structure includes:

Descriptive Form: Uses a 15-point scale to quantify the intensity of each specific sensory attribute. Affective Form: Allows tasters to express their feelings about the coffee using a subjective scale and a Check All That Apply (CATA) tool. Extrinsic Assessment Form: Considers non-sensory factors such as sustainability, origin, and brand story – helping to assess the overall value of a coffee sample.

With its modern and flexible approach, the CVA cupping form is an advanced tool that helps shape how the coffee industry perceives and evaluates quality in the new context, from the laboratory to the consumer market.