ABCVA™ COFFEE QUALITY ANALYSIS (CQA) SCORE FORM The ABCVA™ sensory framework evaluates coffee through five structural pillars: Aroma, Balance, Complexity, Vibrancy, and Aftertaste. Each attribute is scored independently using a structured sensory approach to ensure repeatability, calibration, and professional quality assessment. — ABCVA™ CUPPING SCORE SHEET Sample Information Field Details Sample ID __________________ Coffee Origin __________________ Farm / Cooperative __________________ Variety __________________ Altitude (m.a.s.l.) __________________ Processing Method __________________ Roast Date __________________ Cupping Date __________________ Roast Level __________________ Cupper Name __________________ Water Used __________________ Brewing Ratio __________________ — 1. AROMA (20%) Dry fragrance and wet aroma intensity, complexity, and quality. Descriptor Score (0–5) Notes Floral ____ __________________ Fruity ____ __________________ Sweet ____ __________________ Herbal ____ __________________ Nutty ____ __________________ Citrus ____ __________________ Spicy ____ __________________ Aroma Final Score (6.00–10.00) Score: __________ — 2. BALANCE (25%) Harmony among sweetness, acidity, bitterness, body, and cup integration. Parameter Score (0–5) Notes Sweetness ____ __________________ Acidity ____ __________________ Body ____ __________________ Bitterness Integration ____ __________________ Cup Harmony ____ __________________ Balance Final Score (6.00–10.00) Score: __________ — 3. COMPLEXITY (25%) Depth, layering, uniqueness, and evolution of flavors throughout tasting. Parameter Score (0–5) Notes Flavor Diversity ____ __________________ Layering ____ __________________ Uniqueness ____ __________________ Aroma Complexity ____ __________________ Flavor Evolution ____ __________________ Complexity Final Score (6.00–10.00) Score: __________ — 4. VIBRANCY (15%) Brightness, liveliness, clarity, and sensory energy of the coffee. Parameter Score (0–5) Notes Brightness ____ __________________ Clarity ____ __________________ Intensity ____ __________________ Energy ____ __________________ Vibrancy Final Score (6.00–10.00) Score: __________ — 5. AFTERTASTE (15%) Persistence, finish quality, and lingering sensory experience. Parameter Score (0–5) Notes Flavor Persistence ____ __________________ Length ____ __________________ Clean Finish ____ __________________ Pleasant Residual Sensation ____ __________________ Aftertaste Final Score (6.00–10.00) Score: __________ — DEFECT ANALYSIS Defect Present (✓/✗) Intensity Phenolic ____ ____ Fermented ____ ____ Moldy ____ ____ Baggy ____ ____ Smoky ____ ____ Earthy ____ ____ Sour ____ ____ Other ____ ____ Defect Notes: — — — CUPPER OBSERVATIONS Flavor Notes — Body Description — Sweetness Character — Acidity Character — Overall Impression — — FINAL ABCVA™ SCORE SUMMARY Attribute Weight Score Aroma 20% ______ Balance 25% ______ Complexity 25% ______ Vibrancy 15% ______ Aftertaste 15% ______ FINAL SCORE: __________ / 100 — ABCVA™ QUALITY CLASSIFICATION Score Classification 90–100 Grand Specialty 85–89.99 Elite Specialty 80–84.99 Premium Specialty 75–79.99 Specialty 70–74.99 Fine Commercial Below 70 Non-Specialty For official ABCVA™ resources and standards visit: [ABCVA™ Platform](https://abcva.golearn.co.ke?utm_source=chatgpt.com) [ABCVA Wheel™ Resources](https://abcvawheel.golearn.co.ke?utm_source=chatgpt.com)

ABCVA™ by Kenya Coffee School