Course Description:
SCA’s Coffee Value Assessment, or CVA, offers a crucial update on how we, as an industry, evaluate and communicate a coffee’s value. This new standard for discussing and assessing coffee will profoundly influence the creation of a more equitable and sustainable coffee industry. CVA includes significant enhancements to cupping and coffee evaluation rooted in sensory science. These updates provide us with a valuable new tool for assessing a coffee’s attributes and expressing preferences.
This class is essential for any cupper interested in understanding the direction our industry is headed. In this class, cuppers will learn about the history of cupping dating back to the 1800s, gaining insight into how the 2004 SCA form was developed. We will take an in-depth look at our industry now to understand why a new form and system are needed. From there, we will explore the new CVA system and learn about sensory science, which informs the development of CVA. Students will learn the theory of using CVA and gain valuable practical experience.
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