Evaluate and compare sensory parameters analyzed by certified Q-graders.
The Specialty Coffee Association (SCA) protocol scores parameters on a scale of 6 to 10.
| Lot Name | Aroma | Acidity | Body | Sweetness | After | Clean | SCA |
|---|---|---|---|---|---|---|---|
|
Gayo Highlands Anaerobic Natural
Anaerobic Natural |
8.50 | 8.25 | 8.50 | 8.50 | 8.00 | 10.00 | 90.00 |
|
Java Preanger Washed
Washed |
8.25 | 8.00 | 8.25 | 8.25 | 8.00 | 10.00 | 89.00 |
|
Toraja Sapan Washed
Washed |
8.25 | 8.00 | 8.25 | 8.00 | 8.00 | 10.00 | 88.50 |
|
bali-kintamani-honey
Honey |
8.00 | 8.25 | 7.75 | 8.25 | 7.75 | 10.00 | 88.00 |
Adjust the sliders to simulate a Q-Grader cupping sheet.
SCA Total = (Aroma + Acidity + Body + Sweetness + Aftertaste + Balance + Clean Cup) + 30 (Uniformity, Defects offset baseline).