New Q-Grading: What changes with the Coffee Value Assessment (CVA)?
With the introduction of the Coffee Value Assessment (CVA) by the Specialty Coffee Association (SCA), the traditional Q-Grading methodology is being further developed. The aim is to describe coffee quality in a more differentiated way and to assess various quality attributes separately.
As a result, several changes are being introduced to the evaluation of green coffee.
Key Differences at a Glance
| Previous Q-Grading System | New CVA-System |
| Focus on a single overall score | Separation of different assessment categories |
| Quality evaluation based on a points system | Greater emphasis on description and characterization |
| Primarily used for Arabica to distinguish Specialty from non-Specialty coffee | FApplicable to Arabica, Robusta, and blends |
| Sensory evaluation and quality judgment combined in one cupping session | Objective and subjective assessments can be conducted separately |
| One final result expressed as a score | Multiple assessment formats depending on the intended use |
Four Assessment Areas Instead of One Overall Score
The new CVA system divides coffee evaluation into several distinct categories:
Physical Assessment
The physical analysis of green coffee remains largely unchanged. Defects, moisture content, color, and screen size distribution continue to be assessed according to established industry procedures.
Descriptive Assessment
The Descriptive Form serves as the foundation of the sensory evaluation. Aromas, flavor attributes, mouthfeel, and intensity are described without directly assigning a quality score. The focus is on creating an objective sensory profile of the coffee.
Affective Assessment
The Affective Form is used for the subjective evaluation of a coffee. Assessments may be based on specific market preferences, customer requirements, or personal preferences. To ensure the highest possible level of objectivity, the SCA recommends conducting Descriptive and Affective Assessments separately.
Extrinsic Assessment
Additional information beyond the cup profile and physical analysis can also be documented. This may include origin, variety, processing method, certifications, sustainability attributes, or trade-related information.
Our Services
We offer the following evaluation services based on the new CVA framework:
Physical Assessment (green coffee analysis)
Descriptive Assessment (objective sensory description)
Affective Assessment (subjective quality evaluation based on defined criteria)
Depending on your requirements, these services can be performed individually or combined into a comprehensive assessment package.
Q-grading as per the CVA system is now available at CR3-Analytik. During the transition period until November 2028, we will continue to offer traditional Q-Grading alongside the new CVA-based assessments.
Conclusion
The CVA system will replace the traditional Q Grading framework. While the physical analysis remains largely unchanged, objective sensory description and subjective quality evaluation are now more clearly separated. This allows assessment results to be tailored more effectively to the needs of different stakeholders throughout the coffee value chain.
Link: Coffee Value Assessment — Specialty Coffee Association