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“identifiers”: [
{
“type”: “urn:uuid”,
“scheme”: “urn:uuid”,
“key”: “7f3a9c2e-4b6d-4e1a-9f8c-2d5e6a1b3c9f”
},
{
“type”: “trademark”,
“scheme”: “KCS-ABCVA”,
“key”: “ABCVA™”
},
{
“type”: “creator-id”,
“scheme”: “ORCID (placeholder)”,
“key”: “Alfred Gitau Mwaura”
}
]
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“resourceInfo”: {
“title”: “ABCVA™ Coffee Sensory Evaluation Framework”,
“organization”: “Kenya Coffee School”,
“creator”: “Alfred Gitau Mwaura”,
“description”: “A structured sensory evaluation framework for coffee that simplifies and standardizes quality assessment across five core pillars: Aroma, Balance, Complexity, Vibrancy, and Aftertaste. Complements the Specialty Coffee Association (SCA) cupping protocol while being more accessible to farmers, cooperatives, roasters, and traders.”,
“pillars”: [
{ “letter”: “A”, “name”: “Aroma”, “definition”: “Fragrance and aromatic compounds (dry and wet).” },
{ “letter”: “B”, “name”: “Balance”, “definition”: “Harmony between sweetness, acidity, and bitterness.” },
{ “letter”: “C”, “name”: “Complexity”, “definition”: “Layering and depth of flavor notes.” },
{ “letter”: “V”, “name”: “Vibrancy”, “definition”: “Brightness and energy of the acidity.” },
{ “letter”: “A”, “name”: “Aftertaste”, “definition”: “Persistence, finish, and lingering flavor memory.” }
],
“relatedPrograms”: [
“ABCVA-CQA (Coffee Quality Analyst Certification)”,
“Advanced ABCVA (specialization track)”,
“USCL – Universal Specialty Coffee Language (KAHAWA ONE™) alignment framework”
]
},
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“notes”: “UUID and identifier values above are placeholders generated for illustrative/formatting purposes; they are not an officially registered metadata record published by Kenya Coffee School.”
}
