Below is a professional blueprint for the ABCVA-CQA Certification Examination designed to establish the Coffee Quality Analyst (ABCVA-CQA) credential through Kenya Coffee School. This blueprint ensures the exam is transparent, standardized, and repeatable worldwide—which is essential if ABCVA™ is to become a recognized sensory standard. ☕🔬

ABCVA-CQA Certification Exam Blueprint

Coffee Quality Analyst – ABCVA™ System
Issued by Kenya Coffee School

Purpose of the Exam

The ABCVA-CQA exam certifies that a candidate can:

• Apply the ABCVA™ sensory framework
• Evaluate coffee consistently and objectively
• Detect defects and processing faults
• Perform professional cupping calibration
• Analyze cup architecture scientifically

Successful candidates earn the professional title:

Coffee Quality Analyst (ABCVA-CQA)

Structure of the Examination

The ABCVA-CQA exam consists of six core modules.

Candidates must pass all modules to receive certification.

Module 1 – Sensory Identification

Objective

Evaluate the candidate’s ability to recognize coffee aromas and flavor descriptors.

Test Format

Candidates smell 12–20 aroma samples from the calibration kit.

Categories tested:

• Floral
• Fruity
• Citrus
• Sweet
• Nutty
• Spice
• Herbal

Passing Criteria

Candidates must correctly identify:

≥ 75% of aromas

Module 2 – Acidity Calibration

Objective

Assess the candidate’s ability to identify different acidity types.

Acids Tested

Test Format

Candidates taste blind acid solutions and identify acidity type.

Passing Criteria

Correct identification of 3 out of 4 acids.

Module 3 – Defect Detection

Objective

Determine if the candidate can detect common coffee defects.

Defects Tested

• Phenolic
• Moldy
• Fermented
• Baggy
• Smoky

Test Format

Candidates cup 5 coffee samples.

At least 2 samples contain defects.

Passing Criteria

Correctly identify all defective cups.

Module 4 – ABCVA Cupping Calibration

Objective

Verify that the candidate can score coffee using the ABCVA™ cupping form.

Evaluation Attributes

Test Format

Candidates evaluate 3 coffee samples.

Scores are compared to reference calibration scores.

Passing Criteria

Candidate scores must fall within:

±0.25 points of the calibration panel score

Module 5 – Green Coffee Evaluation

Objective

Assess the candidate’s ability to analyze physical bean quality.

Skills Tested

Candidates examine green coffee and identify:

• bean size
• defects
• insect damage
• broken beans
• fermentation damage

Passing Criteria

Correctly identify ≥ 80% of physical defects.

Module 6 – Coffee Science & Processing

Objective

Evaluate theoretical knowledge.

Topics Covered

• Coffee botany
• Coffee processing methods
• Roasting impact on flavor
• Coffee chemistry
• Sensory science principles
• ABCVA™ methodology

Test Format

Written exam with:

• 50 multiple-choice questions
• 5 short-answer questions

Passing Criteria

Minimum score:

70%

Total Exam Duration

Total duration:

4–5 hours

Certification Result Criteria

Candidates failing one module may retake within 6 months.

Certification Award

Successful candidates receive:

• ABCVA-CQA Certificate
• Certification ID number
• Official registry listing
• Authorization to use the ABCVA™ title

Example credential:

John Doe
Coffee Quality Analyst (ABCVA-CQA)

Certification Validity

ABCVA-CQA certification remains valid for:

3 years

To maintain certification, analysts must complete re-calibration testing.

Professional Roles of ABCVA-CQA

Certified analysts can work as:

• coffee auction judges
• green coffee buyers
• roastery quality managers
• coffee exporters
• coffee educators
• sensory lab managers