The Evolution of Sweet Maria's Cupping Descriptions

The Original 100 Point Cupping System

Coffee language, grading and evaluation is very confusing. I use a combination of standard and nonstandard terms that make it even more confusing. Oddly, evaluating coffee is both technical, and personal too. There are a standard set of terms, a roast degree reference scale, and other systems that allow an exporter in Indonesia and a broker in California to understand each other. But everything is based on sensory evaluation, which can never be entirely standardized. All this takes a lot of work...

We are now using a 100-point cupping system to score coffees, and it is a bit different than the SCAA system. Six evaluative points are given equal weight to result in a range from 50-100 (under 50 would not be Specialty Coffee and we wouldn't sell it!) The 6 criteria that are scored are essentially the same as the old 33 point scale, but their names have been modified to be more intuitively descriptive, and their order changed to reflect the cupping experience it occurs in actuality, from start to finish:

=Co-op -grown = Eco-Certified =Fair Trade = Shade-Grown

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