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Coffee Value Assessment Course for Cuppers (CVA)
The Coffee Value Assessment (CVA) Course for Cuppers is a two-day professional update aimed at coffee cuppers. During the course, participants will learn about and familiarize themselves with the new SCA Coffee Value Assessment (CVA) system as a tool for evaluating coffee quality. The course is filled with practical activities to demonstrate the elements of the CVA, including several cuppings, as well as some lectures and time for discussion. A certificate will be issued to those students who pass the theoretical and practical tests, certifying that they have acquired the CVA as a cupping tool.
Objective:
General Objective:
Upon completing the CVA Course for Cuppers, participants will be able to correctly use and integrate the SCA 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 use the new sensory references in the CVA.
  
Explain the function and background of the key sensory evaluation tools used in the CVA: 15-point intensity scales, CUPPING lists, and hedonic scales.
  
Use the descriptive and affective forms of the CVA to describe and assess coffee.
  
Explain and use the new CVA system, including the descriptive, affective, and extrinsic evaluation tools.
Who Should Take This Course:
This course is aimed at current cuppers who use the SCA 2004 cupping protocol, including, but not limited to:
  
Professional cuppers
  
Arabica Q Graders or former Arabica Q Graders
  
Individuals who use the SCA cupping system at least once a month, or those who have used it intensively at some point in the last few years.