The Coffee Value Assessment (CVA) Course for Cuppers is a two-day professional update for coffee cuppers, during which they will learn and become familiarized with the SCA’s new Coffee Value Assessment (CVA) as a tool to evaluate coffee quality. The course is full of hands-on activities to demonstrate the elements of CVA, including several cuppings, though it also includes a few lectures and time for discussion.

General Objective: After completing the CVA Course for Cuppers, participants will be able to use and integrate the SCA's Coffee Value Assessment (CVA) tools into their cupping practice.

Specific objectives: After completing the CVA Course for Cuppers, participants will be able to:

• Identify and utilize the new CVA sensory references.

• Explain the function and background of key sensory assessment tools used in CVA – 15-point intensity scales, CATA lists, and hedonic scales.

• Use the CVA Descriptive and Affective Forms to describe and evaluate coffee.

• Explain and use the new CVA system, including the descriptive, affective, and extrinsic evaluation tools.

Who this course is for:

Current cuppers who utilize the 2004 SCA cupping protocol , including but not limited to: Professional cuppers, Q Arabica Graders or former Q Arabica Graders, people who use the SCA cupping system at least once a month or have used it intensively at some point in the past few years.

What you will get at the end

There are four tests in this course (written exam; identification of olfactory references; descriptive assessment, and affective assessment). If you pass all tests, you will get a certificate. The certificate attests you have learned CVA and can use it as a professional tool. The certificate does NOT attest you are a cupper.