What is the "cup score"?

The cup score is the industry’s primary shorthand for quality, acting as a bridge between the farm and the consumer. Developed by the Specialty Coffee Association (SCA), this 100-point scale provides a standardized language for professionals to communicate the value of a coffee lot. When a coffee is 'cupped,' a trained taster evaluates specific sensory attributes—such as fragrance, aroma, flavor, aftertaste, acidity, body, and balance—assigning points to each.

To be considered 'specialty,' a coffee must achieve a score of 80 points or higher. This threshold is not arbitrary; it represents a significant jump in quality from 'commercial' grade coffee, which often lacks the complexity and cleanliness required for the specialty market. Within the specialty category, scores are further tiered: 80–84.99 is 'very good,' 85–89.99 is 'excellent,' and 90–100 is 'outstanding.'

It is important to note that the cup score is only one half of the equation. A coffee must also pass a rigorous physical inspection to ensure it is free of primary defects, such as black or sour beans. A high cup score alone does not guarantee specialty status if the physical quality of the green beans is poor.

Recently, the industry has begun evolving these standards through the Coffee Value Assessment (CVA) system. This new approach separates descriptive sensory analysis from the affective 'score,' allowing for a more nuanced understanding of a coffee's profile beyond just a single number. For the consumer, the cup score serves as a reliable indicator of the care taken during cultivation, processing, and roasting, helping you identify coffees that offer a more intentional and enjoyable drinking experience.