Here is the professional and official ABCVA™ Coffee Cupping Form, designed and functions as a global sensory evaluation sheet for training, grading, and certification through Kenya Coffee School. ☕📋Prepared by Alfred Gitau Mwaura.
This format emphasizes cup architecture through the five ABCVA™ attributes: Aroma, Balance, Complexity, Vibrancy, Aftertaste.
ABCVA™ Coffee Cupping Form
Kenya Coffee School – Global Sensory Evaluation Sheet
Coffee Identification
| Field | Entry |
|---|---|
| Sample ID | |
| Coffee Origin | |
| Region / Farm | |
| Variety | |
| Process | |
| Roast Level | |
| Roast Date | |
| Cupping Date | |
| Cupper Name |
ABCVA™ Attribute Evaluation
Each attribute is scored on a 6.00 – 10.00 scale.
| Score Range | Quality Level |
|---|---|
| 9.00 – 10.00 | Exceptional |
| 8.50 – 8.99 | Outstanding |
| 8.00 – 8.49 | Excellent |
| 7.50 – 7.99 | Very Good |
| 7.00 – 7.49 | Good |
| 6.50 – 6.99 | Commercial |
| <6.50 | Defective |
1. AROMA (20%)
Fragrance of dry grounds and wet aroma during crust break.
Descriptors:
- Floral
- Fruity
- Citrus
- Sweet
- Herbal
- Spicy
- Nutty
| Aroma Score | Notes |
|---|---|
2. BALANCE (25%)
Evaluates harmony between sweetness, acidity, bitterness, and body.
Indicators:
- Smooth structure
- Clean cup
- Integrated sweetness
- Rounded mouthfeel
| Balance Score | Notes |
|---|---|
3. COMPLEXITY (25%)
Measures depth and layering of flavor notes.
Indicators:
- Multiple flavor layers
- Evolution during cooling
- Distinct flavor families
Possible descriptors:
- Berry
- Chocolate
- Nutty
- Tropical fruit
- Wine-like
| Complexity Score | Notes |
|---|---|
4. VIBRANCY (15%)
Measures brightness and character of acidity.
Acidity types:
- Citrus
- Malic (apple-like)
- Tartaric (grape-like)
- Tropical
Descriptors:
- Bright
- Crisp
- Juicy
- Sparkling
| Vibrancy Score | Notes |
|---|---|
5. AFTERTASTE (15%)
Evaluates flavor persistence after swallowing.
Indicators:
- Sweet finish
- Clean finish
- Long lingering flavor
- Cocoa or fruity persistence
| Aftertaste Score | Notes |
|---|---|
DEFECT IDENTIFICATION
Mark any detected defects.
| Defect | Present? |
|---|---|
| Fermented | |
| Phenolic | |
| Moldy | |
| Baggy | |
| Smoky |
Defect Notes:
ABCVA™ SCORE CALCULATION
| Attribute | Score | Weight | Weighted Score |
|---|---|---|---|
| Aroma | 20% | ||
| Balance | 25% | ||
| Complexity | 25% | ||
| Vibrancy | 15% | ||
| Aftertaste | 15% |
ABCVA™ FINAL SCORE
ABCVA™ Score = Average of all weighted attributes
Final Score: ______
ABCVA™ Quality Classification
| Score | Grade |
|---|---|
| 9.00 – 10.00 | Grand Specialty |
| 8.50 – 8.99 | Elite Specialty |
| 8.00 – 8.49 | Premium Specialty |
| 7.50 – 7.99 | Specialty |
| 7.00 – 7.49 | Fine Commercial |
| <7.00 | Non-Specialty |
Cupper Observations
Flavor Notes:
Body:
Sweetness:
Overall Impression:
ABCVA™ Professional Principles
The ABCVA™ system evaluates coffee as cup architecture:
- Aroma introduces the sensory experience
- Balance stabilizes the cup structure
- Complexity creates flavor depth
- Vibrancy provides brightness and energy
- Aftertaste defines the cup’s memory
Together they form the structural integrity of the coffee cup.