KCS-QS 1001:2026

Coffee Quality Evaluation Standard (ISO Draft)

1. Scope

This standard specifies the requirements, principles, terminology, methodology, scoring system, documentation procedures, and conformity assessment for evaluating the sensory quality of green, roasted, and brewed coffee using the Kenya Coffee School ABCVA™ Coffee Quality Framework.

It applies to:

• Coffee farmers
• Cooperatives
• Coffee estates
• Coffee traders
• Exporters
• Importers
• Coffee laboratories
• Roasteries
• Coffee shops
• Specialty coffee businesses
• Coffee competitions
• Research institutions
• Universities
• Certification bodies

This standard establishes a transparent, reproducible and internationally comparable method of coffee quality assessment. It is designed to complement—not replace—existing specialty coffee evaluation systems while introducing enhanced traceability, economic value assessment and coffee identity.

2. Normative References

This standard is intended to operate alongside applicable international standards and recognised coffee industry practices, including:

• ISO management system principles
• Specialty Coffee Academy (SCA) Cupping Protocol
• Coffee Value Analysis (CVA)
• Good for Trade(G4T)
• Food Safety Management Systems
• Traceability and Chain of Custody systems

3. Terms and Definitions

For the purposes of this standard:

ABCVA™
Five-dimensional sensory evaluation framework comprising Aroma, Balance, Complexity, Vibrancy and Aftertaste.

Sensory Quality
Measured perception of coffee using calibrated human sensory analysis.

Coffee Lot
An identifiable quantity of coffee originating from one farm, cooperative or processing unit.

Calibration
Process of harmonising sensory scoring among qualified cuppers.

Defect
A sensory characteristic reducing coffee quality.

4. Principles

Coffee quality evaluation shall be based upon:

• Scientific repeatability
• Sensory integrity
• Transparency
• Traceability
• Objectivity
• Professional ethics
• Sustainability
• Commercial relevance

5. Coffee Quality Framework

The official evaluation model shall comprise five weighted pillars:

Each attribute shall be scored between 6.00 and 10.00 before weighting.

6. Evaluation Requirements

Coffee samples shall:

• be representative of the production lot;
• be free from contamination;
• be roasted using an agreed calibration profile;
• be rested according to laboratory protocol;
• be evaluated by trained cuppers;
• be assessed under controlled environmental conditions.

7. Sensory Evaluation Procedure

Evaluation shall include:

1. Dry fragrance assessment
2. Wet aroma assessment
3. Flavour evaluation
4. Acidity assessment
5. Body assessment
6. Complexity assessment
7. Vibrancy assessment
8. Aftertaste assessment
9. Overall consistency review
10. Defect inspection

8. Scoring Formula

The final quality score shall be calculated as:

Final Score = (A × 20%) + (B × 25%) + (C × 25%) + (V × 15%) + (AF × 15%)

where:

• A = Aroma
• B = Balance
• C = Complexity
• V = Vibrancy
• AF = Aftertaste

9. Coffee Classification

Coffee scoring below 8.00 shall not qualify as specialty under this standard.

10. Defect Management

Primary sensory defects include:

• Fermented
• Phenolic
• Moldy/Musty
• Baggy/Hessian
• Smoky

Primary defects shall reduce the maximum achievable score in accordance with the defined penalty protocol, while secondary defects incur smaller deductions. Multiple primary defects shall disqualify the coffee from specialty classification.

11. Traceability Requirements

Each evaluated lot shall include:

• Farm identification
• Producer
• Cooperative
• Region
• Variety
• Processing method
• Harvest season
• Moisture content
• Water activity
• Roast profile
• Cupping date
• Cuppers
• Digital identifier
• QR Code
• Evaluation report

12. Competence Requirements

Qualified evaluators shall:

• complete approved sensory training;
• demonstrate calibration competence;
• participate in periodic proficiency testing;
• maintain professional ethics;
• undertake continuing professional development.

13. Digital Records

Quality reports should include:

• Digital score sheet
• Electronic signatures
• QR-code verification
• Immutable audit records
• Secure data storage
• Batch traceability

14. Certification

Organizations complying with this standard may be certified following independent assessment of:

• Competence
• Laboratory procedures
• Traceability
• Documentation
• Calibration
• Internal audits
• Continuous improvement

15. Continuous Improvement

Certified organizations shall:

• conduct annual reviews;
• recalibrate evaluators regularly;
• analyse quality trends;
• implement corrective actions;
• document continual improvement.

Annex A (Normative)

ABCVA™ Evaluation Matrix

• Aroma – 20%
• Balance – 25%
• Complexity – 25%
• Vibrancy – 15%
• Aftertaste – 15%

Annex B (Normative)

Standard Cupping Report

The report shall contain:

• Sample identification
• Origin
• Processing method
• Roast information
• Individual pillar scores
• Weighted score
• Defect record
• Market recommendation
• Digital verification

Annex C (Informative)

Alignment

This standard is designed to align with internationally recognised specialty coffee evaluation practices while extending them through:

• integrated traceability,
• commercial value assessment,
• origin expression,
• and transparent quality governance.
• Specialty Coffee Barista Analysis
• Specialty Coffee Analysis (CVA)

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