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- Meet the Instructor: Maryam Tabatabaei
Description
Discover the Future of Coffee Evaluation
Move beyond traditional cupping with the official SCA Coffee Value Assessment course. In fact, this revolutionary system provides a holistic way to determine a coffee’s true value in the marketplace. We designed this program for coffee professionals who want to lead the industry with a modern, comprehensive evaluation tool that bridges the gap between sensory quality and commercial viability.
Who Is the Coffee Value Assessment For?
This course is for experienced coffee professionals who want to master a new industry standard. Therefore, you will gain the most from this program if you are a:
- Green coffee buyer or importer seeking a more accurate and holistic pricing tool.
- Roastery owner or Head Roaster aiming to make better, more informed purchasing decisions.
- Professional Q Grader looking to expand your evaluation skills beyond traditional cupping scores.
- Ultimately, anyone who makes key purchasing decisions based on coffee quality and market trends.
Core Concepts of the SCA Coffee Value Assessment
The SCA Coffee Value Assessment teaches you to evaluate coffee based on four key attributes. As a result, you get a complete view of the coffee’s potential, not just a single score.
- Intrinsic Quality: First, we analyze the physical green beans and perform a detailed sensory evaluation through cupping to assess the coffee’s inherent quality.
- Extrinsic Attributes: In addition, we consider crucial external factors like the coffee’s origin, variety, processing method, and any certifications it may hold.
- Cupper’s Assessment: You will also learn to provide your own structured, professional evaluation of the coffee’s quality based on your expertise.
- Market Value: Finally, we combine all of this information using the CVA system to determine a coffee’s realistic, real-world market value.
This system provides a much richer picture than a simple 100-point score. You can learn more about the methodology on the Specialty Coffee Association (SCA) website.
Your Path to CVA Certification
This intensive course prepares you for the official certification exam. Consequently, upon passing, you will become a certified professional in the SCA Coffee Value Assessment system. This certification demonstrates your expertise in a cutting-edge evaluation method. For any questions about the course, please contact us.
Additional information
| date | 25 of august 2025 |
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Introduction to the CVA Framework:
Understand the goals, structure, and significance of the Coffee Value Assessment system in improving transparency, equity, and clarity across the coffee industry. -
Physical Assessment:
Learn standardized methods for evaluating green coffee characteristics such as screen size, moisture content, density, defects, and uniformity—using tools like sieves and moisture analyzers. -
Extrinsic Assessment:
Understand how factors such as variety, origin, processing method, and producer details contribute to perceived and actual coffee value. Learn how to document and interpret this information effectively. -
Descriptive Assessment:
Develop the ability to describe coffee using clear, calibrated language aligned with the SCA Flavor Wheel and WCR Sensory Lexicon. Participants will practice identifying aroma, acidity, flavor, body, balance, and aftertaste. -
Affective Assessment:
Explore the affective dimension of cupping—evaluating personal and market-driven preferences in a structured and reflective way, while maintaining professional objectivity. -
Cupping Protocols & Score Interpretation:
Apply the new CVA forms and cupping procedures to real-world coffees. Learn to score coffees using the CVA system and understand how each category contributes to total value perception. -
Calibration & Communication:
Practice calibrating with peers, sharing sensory results, and communicating value-based evaluations to producers, roasters, importers, and buyers.
This course is ideal for green buyers, quality control specialists, roasters, educators, and anyone involved in coffee evaluation and sourcing decisions. Upon completion, participants will be equipped with the skills to apply the CVA professionally in their quality systems and purchasing practices.
Maryam is the Head of Education at Mattina Artisan Roastery, a certified SCA Authorized Trainer (AST), Q Arabica Grader, Q Instructor, and CVA Certified Instructor. With years of hands-on experience in quality evaluation, sensory analysis, and sourcing, she brings clarity and structure to the Coffee Value Assessment framework. Maryam has also served as a national judge at World of Coffee Dubai and is well known for guiding professionals toward higher standards in calibration, quality control, and sensory accuracy.
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