Posts tagged Coffee Value Assessment
The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
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. Use these free resources in your cupping practice at sca.coffee/value-assessment

Read More
Announcements, Features, CommunitySpecialty Coffee AssociationCoffee Value Assessment
The Coffee Value Assessment: An Opportunity for Information Sharing | 25, Issue 22
The Coffee Value Assessment: An Opportunity for Information Sharing | 25, Issue 22

LAUREL CARMICHAEL, SCA Publications Manager, provides an update on the CVA, with a focus on its capacity for information-sharing.

Read More
Read, 25Specialty Coffee AssociationProgram Spotlight, CVA, Coffee Value Assessment, Issue 22
Meet the Coffee Value Assessment (CVA) for Cuppers Course
Meet the Coffee Value Assessment (CVA) for Cuppers Course

The Coffee Value Assessment (CVA) for Cuppers Course is a two-day, immersive professional development experience tailored specifically for coffee cuppers and other sensory professionals.

Read More
Announcements, Features, CommunityGraceCoffee Value Assessment
Cup of Excellence and Alliance for Coffee Excellence Form Groundbreaking Partnership with Specialty Coffee Association
Cup of Excellence and Alliance for Coffee Excellence Form Groundbreaking Partnership with Specialty Coffee Association

Cup of Excellence (CoE) and the Alliance for Coffee Excellence (ACE) are thrilled to announce a transformative partnership with the Specialty Coffee Association (SCA) through the signing of a Memorandum of Understanding (MoU) today at the World of Coffee Copenhagen trade show. This collaboration aims to unify the approach to defining and appreciating top-quality specialty coffees, ushering in a new era for the industry. 

Read More
AnnouncementsSpecialty Coffee AssociationAnnouncements, Coffee Value Assessment
Introducing the Next Phase of the Coffee Value Assessment
Introducing the Next Phase of the Coffee Value Assessment

After valuable input from 800 Early Adopters, community groups, and various industry stakeholders, we are progressing to the next phase of the SCA Coffee Value Assessment—the tool the global industry uses to discover value in coffee!

Read More
Announcements, Features, CommunityGraceCoffee Value Assessment
The Coffee Value Assessment and Tools Expands to Two Digital Platforms
The Coffee Value Assessment and Tools Expands to Two Digital Platforms

The Specialty Coffee Association (SCA) is proud to announce that the Coffee Value Assessment (CVA) and its tools are now available to use in the digital space, on two platforms: the Tastify Web App and iOS/Andriod application, CatadorCVA. The online platform Tastify and the next generation of the Catador cupping app, CatadorCVA, have adopted the CVA for digital use.

Read More
Announcements, Features, CommunityGraceCoffee Value Assessment
SCA and International Coffee Organization Forge Alliance to Enhance the Global Coffee Sector
SCA and International Coffee Organization Forge Alliance to Enhance the Global Coffee Sector

The SCA is delighted to announce a momentous collaboration with the International Coffee Organization with a mutual commitment to advancing global coffee industry cooperation and reaching new heights in specialty coffee sustainability, education, and outreach.

Read More
AnnouncementsSpecialty Coffee AssociationSpotlight, Coffee Value Assessment
Announcing global events and Patrons program in latest developments to the SCA Coffee Value Assessment.
Announcing global events and Patrons program in latest developments to the SCA Coffee Value Assessment.

We are proud to announce two important new developments in the SCA Coffee Value Assessment (CVA); a global introductory and immersive events initiative and a Patrons program to facilitate philanthropic support for the continued growth and development of the initiative.

Read More
AnnouncementsSpecialty Coffee AssociationCoffee Value Assessment
Participate in the Extrinsic Assessment Survey
Participate in the Extrinsic Assessment Survey

The five-minute SCA Extrinsic Assessment Survey is your chance to collaborate with the Specialty Coffee Association and play a pivotal role in shaping the ultimate Extrinsic Attribute list for Coffee Value Assessment. Take the survey today.

Read More
Announcements, Features, Community, News & EventsGraceCoffee Value Assessment, Survey
From Value to Values: Determining the Worth of Coffee | 25, Issue 19
From Value to Values: Determining the Worth of Coffee | 25, Issue 19

Anthropology Professor EDWARD F. FISCHER, author of Making Better Coffee: How Maya Farmers and Third- Wave Tastemakers Create Value, explains the different types of value, ways of determining worth, and how we create economic value by drawing on other sorts of values (moral, social, political, and other cultural values) through the lens of his fieldwork in Guatemala.

Read More
Read, 25Specialty Coffee AssociationCoffee Value Assessment, Issue 19, Sustainability
Beta Version of the Coffee Value Assessment Protocol and Forms Unveiled at Re:co Symposium
Beta Version of the Coffee Value Assessment Protocol and Forms Unveiled at Re:co Symposium

Earlier today, SCA CEO Yannis Apostolopoulos formally introduced the beta version of the SCA Coffee Value Assessment on the Re:co Symposium stage, a thought leadership event that takes place prior to the Specialty Coffee Expo in Portland, Oregon. Yannis also unveiled an Early Adopter program designed to help the SCA refine the system’s protocol and forms through community feedback before it moves through the SCA’s standards development procedures.

Read More
Announcements, Features, News & Events, Read, Recap, CommunitySpecialty Coffee AssociationCoffee Value Assessment
Just Released: The Value of Specialty Coffee Cuppers SCA White Paper
Just Released: The Value of Specialty Coffee Cuppers SCA White Paper

The new SCA White Paper: The Value of Specialty Coffee Cuppers: Perspectives, Roles, and Professional Competencies describes the various roles cuppers currently hold within coffee’s value chain, the value of these roles, and the competencies required to successfully operate as a cupper in each context.

Read More
Announcements, ReadSpecialty Coffee AssociationResearch, Coffee Value Assessment
Evolving the SCA Cupping Protocol and Form: An Overview of the Pilot Testing Process
Evolving the SCA Cupping Protocol and Form: An Overview of the Pilot Testing Process

MARIO R. FERNÁNDEZ-ALDUENDA, PhD explains the learnings of the evaluation phase of the SCA’s Coffee Value Assessment System work as well as an update on the pilot process at the heart of the project’s ongoing evolution phase.

Read More
Read, FeaturesSCA StaffInsight, Research, Coffee Value Assessment
A Long and Winding Road | 25, Issue 18
A Long and Winding Road | 25, Issue 18

On a very basic level, we all know that our present actions are the seeds of our future—but it can be easy to forget the exact steps you took to get to where you are, unless you deliberately stop to mentally retrace them.

Read More
Read, 25, AnnouncementsSpecialty Coffee AssociationWelcome, Issue 18, Coffee Value Assessment
Valuing Coffee: Evolving the SCA’s Cupping Protocol into a Coffee Value Assessment System | 25, Issue 18
Valuing Coffee: Evolving the SCA’s Cupping Protocol into a Coffee Value Assessment System | 25, Issue 18

Today’s SCA Cupping Protocol and the SCA Cupping Form are among the most used tools of the coffee industry, applied daily by thousands of people around the world, serving actors across coffee’s vast and complex value-generating system.

Read More
Read, 25Specialty Coffee AssociationIssue 18, Program Spotlight, Coffee Value Assessment
How Do Cuppers Cup? Evaluating and Evolving Elements of the SCA Cupping Protocol | 25, Issue 18
How Do Cuppers Cup? Evaluating and Evolving Elements of the SCA Cupping Protocol | 25, Issue 18

Dr. JORGE BERNY and Dr. MARIO FERNÁNDEZ-ALDUENDA share initial results of a collaborative study examining how cuppers cup and exploring the potential impacts of a proposed component of the reengineered cupping protocol.

Read More
Read, 25Specialty Coffee AssociationIssue 18, Research, Coffee Value Assessment
All in the Mind: How External Cues Impact Brain Activity and Preference | 25, Issue 18
All in the Mind: How External Cues Impact Brain Activity and Preference | 25, Issue 18

Corresponding author MATEUS MANFRIN ARTÊNCIO shares the findings of a recent paper, “A Cup of Black Coffee with GI, please! Evidence of Geographical Indication Influence on a Coffee Tasting Experiment,” published in Physiology & Behavior, confirming the significant influence an extrinsic attribute like a geographical indication has on consumers’ tasting.

Read More
Read, 25Specialty Coffee AssociationIssue 18, Insight, Coffee Value Assessment
Exploring the Extrinsic: Opportunities for Added Value | Jenn Rugolo | Re:co 2022
Exploring the Extrinsic: Opportunities for Added Value | Jenn Rugolo | Re:co 2022

Do we really understand the impact of the attributes-based definition of specialty coffee on what is now "specialty"?

Read More
Watch, TalksSpecialty Coffee AssociationRe:co Symposium, Re:co 2022, Coffee Value Assessment
The Power of the Extrinsic | Peter Giuliano | Re:co 2022
The Power of the Extrinsic | Peter Giuliano | Re:co 2022

"It's what's in the cup that matters," right? But is that actually true?

Read More
Watch, TalksSpecialty Coffee AssociationRe:co Symposium, Re:co 2022, Coffee Value Assessment
A New Framework for Defining Specialty Coffee: The Attributes Conception | Peter Giuliano | Re:co 2021
A New Framework for Defining Specialty Coffee: The Attributes Conception | Peter Giuliano | Re:co 2021

Peter Giuliano introduces a new way to define specialty coffee through the attributes conception.

Read More
Watch, TalksSpecialty Coffee AssociationRe:co Symposium, Re:co 2021, Coffee Value Assessment