CVA for Cuppers

Coffee Value Assessment (CVA) — For Cuppers

Two-day professional update | Hands-on | SCA-aligned

Quick pitch:
Deepen your cupping practice with the SCA’s Coffee Value Assessment (CVA). This practical two-day course teaches you to use CVA’s new sensory references and evaluation tools so you can describe, score and communicate coffee value with confidence — whether for quality control, buying, or storytelling.

Important: The CVA for Cuppers course will be retired on 30 November 2026 and will not be offered after that date. Book now to secure one of the final runs.

Why take this course?

CVA is the SCA’s practical toolkit for evaluating coffee value. This course is built for active cuppers who want to integrate CVA into everyday practice — more clarity, more consistent language, and better decisions when grading, buying or presenting coffee.

What you’ll get

• A hands-on, practical programme of cuppings, demonstrations and group discussion.
• Familiarity with CVA sensory references and how to use them in real tastings.
• The ability to use CVA descriptive and affective forms to evaluate and report on coffee.
• Practical training on CVA tools: 15-point intensity scales, CATA lists, and hedonic (affective) scales.
• Four assessments (see below) and a Certificate of Acknowledgement on successful completion.

Who this is for

This course is designed for cuppers who already use the 2004 SCA cupping protocol, including (but not limited to):

• Professional cuppers and Q-grade / former Q-grade Arabica graders
• Quality control staff in roasteries and green buying teams
• Anyone who uses the SCA cupping system monthly, or who has used it intensively in recent years

(If you’re unsure whether your experience matches these criteria, get in touch — we’ll advise.)

Learning outcomes (by the end of the course)

Participants will be able to:

• Identify and use the new CVA sensory references in cupping sessions.
• Explain the function and background of CVA’s sensory tools (15-point intensity, CATA, hedonic).
• Confidently complete CVA Descriptive and Affective Forms to describe and value coffees.
• Integrate the descriptive, affective and extrinsic evaluation tools into their cupping workflow.

Assessments & certification

There are four tests during the course:

1. Written exam
2. Identification of olfactory references
3. Descriptive assessment
4. Affective assessment

On successful completion of all course tasks you will receive a Certificate of Acknowledgement confirming you have trained in CVA at an SCA-sanctioned event and can use CVA as a professional tool.
Note: This certificate confirms CVA training only — it is not a cupper qualification or a Q-grading certificate.

Practical info

• Duration: Two days (intensive, practical sessions)
• Format: Multiple cuppings, lectures, group discussion and practical assessments
• Availability: Limited places — the course will finish running on 30 November 2026.
• Booking & enquiries: Book online via the Artisan Coffee School site or contact the Artisan team for course dates, fees and availability.

Ready to book?

Bring precision to your cupping and take a practical, market-relevant toolkit home with you. Spaces are limited!