Extrinsic assessment and coffee card (CVA)
Record what the cup cannot tell you – origin, variety, processing, grades, trade and certifications – then see one coffee card that joins all four CVA assessments of a sample.
Fill this in after the tasting. Knowing a coffee’s origin, story or certification can change how it tastes to you, so the SCA keeps this information apart from the sensory assessments.
This form follows the extrinsic assessment of the SCA Coffee Value Assessment (A System to Assess Coffee Value, 2024, section 9, and its beta form): farming, processing, trading and certification information, with free words for anything else. The fermentation and “something added” terms are those the SCA lists as popular descriptions; they have no standard definitions. The coffee card joins the four CVA assessments of a sample by its name, from the Coffearium tools in this browser. An independent Coffearium tool, not made, reviewed or endorsed by the Specialty Coffee Association.
The card joins what you recorded for this sample name in the four CVA tools in this browser. Nothing leaves your device; save a PDF to keep it.
How it works, the formulas and all sources: Cupping.