Fine Robusta

Standards and Protocols

A compilation of
technical standards,
evaluation procedures
and reference materials
for quality-differentiated
robusta coffee.

Standards developed in collaboration with the

Uganda Coffee Development Authority.

26895 Aliso Creek Road, Suite B-‐866 | Aliso Viejo,

CA | 92656

©2019 Coffee Quality Institute

[Link]
Table of Contents

Definitions and Abbreviations 3

Introduction 5
Acknowledgements 5
Botanical information 6
Comparison of Arabica and Robusta Species 7
Coffea canephora – Robusta cof fee 8
Plant breeding 8
Q Robusta Coffees and how they are certified 9
Green Coffee Standards 9
Grades 9
Samples 9
Sample Size 9
Grading Environment 9
Green Grading Protocol 10
Green Grading Form 10
Green Coffee Color Assessment 10
Green Coffee Defects 10
Primary Defects 10
Secondary Defects 10
Full Defects 10
Equivalent Defects 10
Table of Equivalent Defect Ratios 10
Green Coffee Defect Guide 11
Robusta Cupping Standards 11
Robusta Cupping Protocols 13
Equipment 13
Sample Preparation 13
Sample Evaluation 15
Evaluation Procedure 17
Appendix 23
Robusta Green Grading Form 23
Robusta Cupping Scoresheet 24
Definitions and Abbreviations

Agtron Die back

Maker of spectrophotometer analysis A condition in a plant in which the
devices used to evaluate and quantify branches or shoots die from the tip
the color of roasted coffee. inward, caused by any of several
bacteria, fungi, or viruses or by certain
environmental conditions.
Arabica
Coffea arabica,the primary species of
coffee commercially cultivated for Equivalent Defect
consumption, accounting for approxi- The number of imperfections that
mately 60% of worldwide production. when combined are recorded as one
Full Defect.

Arabusta
Fertile interspecific F1 hybrids from Fine Robusta
crosses between Coffea arabicaand Robusta coffee complying with the
induced auto-tetraploid C. canephora. Fine Robusta Grade of the present
standard.

CBB
Coffee Berry Borer (Hypothenemus Full Defect
hampei); a coffee pest known as the A full defect is composed of one or
coffee borer beetle, coffee weevil, or more individual defective beans,
broca del café. corresponding to the impact each type
of defect has on the cup character.

CBD
Coffee Berry Disease; a pathogen ICO
affecting coffee caused by International Coffee Organization;
Colletotrichum coffeanum. established by the United Nations in
1963, the ICO is an intergovernmental
body of coffee producing and consum-
Conilon ing nations established to administer
A Brazilian type of Coffea canephora. the International Coffee Agreement
(ICA), an instrument for development
CQI cooperation.
Coffee Quality Institute, an indepen -
dent nonprofit foundation that provides Peaberry
specialized technical and training A coffee cherry in which one single
services that improve the quality of coffee seed (bean) develops rather
coffee and ensuing quality of life for than two, resulting in a more rod-like
coffee producers. shape than regular flat beans.

3 ©2019 Coffee Quality Institute

Ochratoxin A (OTA)
A food toxin and possible carcinogen associated with
contaminated grain and pork, as well as coffee and
grapes.

Premium Robusta
Coffee complying with the Premium Grade specifications
of this standard.

Primary Defect
Category 1 full imperfections that impact the cup
character of coffee.

Quaker
Roasted bean that did not develop a dark color during
roasting, due to a lack of sugars, resulting in a bean
noticeably paler than regular roasted beans.

Robusta
Coffea canephora– the secondary species of coffee
commercially cultivated for consumption, and object
of this standard.

SCA
Specialty Coffee Association; world’s largest coffee trade
association.

Secondary Defect
Category-2 full imperfections that impact the appearance
of coffee but not necessarily cup character.

UCDA
Uganda Coffee Development Authority, a public authority
established in 1991 by an act of Uganda Parliament;
UCDA conducts research, promotes farming, sets and
oversees quality standards and markets Ugandan coffee
abroad to maximize value and income for the country’s
farmers.

©2019 Coffee Quality Institute 4

Introduction
Robusta coffee (Coffea canephora)has robusta coffee farmers and provide the
historically been considered inferior to arabi - incentive needed for further advancement of
ca coffee (Coffea arabica)and subsequently the greater coffee industry.
not enjoyed the same price premiums and
motivation for quality improvement seen in This document, now in its second edition, is
the specialty arabica market. Much of robus - the coffee industry’s first comprehensive
ta’s poor market reputation, however, is as guide of compiled standards and procedures
the result of correctable defects in cultivation that define Fine Robusta coffee, a class of
and processing rather than qualities inherent defect-free robusta equivalent to Specialty
to the species. Arabica, in which coffees exhibit unique and
desirable characteristics resulting from
As proven by success in the specialty arabica acombination of varietal genetics,
market, differentiation of fine quality robusta microclimate of origin, accentuated by best
may lead to increased consumer value and cultivation and processing practices.
consumption, as well as better earnings for

The information, standards and procedures herein are a collaborative work resulting
from efforts led by Coffee Quality Institute (CQI) and the Uganda Coffee Development
Authority (UCDA), incorporating data from the International Coffee Organization and
modeled upon practices used for the differentiation of arabica coffee by the Specialty
Coffee Association (SCA).
Special appreciation is extended to the many individuals, employees, consultants and
volunteers of these organizations, without whose vision and contribution, development
of Fine Robusta standards and a global market for Fine Robusta would not have been
possible:

•The Government of Uganda - UCDA

•aBi Trust
•USAID Uganda
Mr. Elliot Bentzen, Schluter Coffee
Ms. Susan Corning, former USAID Uganda LEAD P roject Chief of Party
Mr. Arthur Santos Fiorott, Conilon Brasil
Mr. Edmund Kananura, UCDA Quality and Regulato ry Services Manager
Mr. Henry Ngabirano, former UCDA Managing Director
[Link] Rweihangwe, UCDA Principal Quality Cont roller
Mr. Hendarto Setyobudi, PT Java Qahwa Nusantara
Mr. Steve Walls, former USAID COMPETE Program Chief of Party
Mr. Kenneth Davids, CQI Consultant
Dr. Manuel Diaz, CQI Consultant
Mr. Andrew Hetzel, CQI Consultant
Mr. Surendra Kotecha, CQI Consultant
Dr. Sunalini Menon, CQI Consultant and member of CQI Board of Trustees
Mr. Ted Lingle, CQI Consultant, Executive Director Emeritus
Mr. David Roche, CQI Executive Director
Ms. Roukiat Delrue, CQI Director of Q
Dr. Mario Fernandez, CQI Technical Director

5 ©2019 Coffee Quality Institute

Botanical information 1

Coffee is a member of the botanical family because of the great variation in the plants
Rubiaceae, which has some 500 genera and seeds. All species of Coffea are
and over 6,000 species. Most are tropical woody, but they range from small shrubs
trees and shrubs that grow in the lower to large trees over 10m tall; the leaves can
story of forests. Other members of the be yellowish, dark green, bronze or tinged
family include gardenias and plants that with purple.
yield quinine nd other useful substances,
but Coffea is by far the most important The two most important species of coffee
member of the family economically. economically are Coffea arabica(arabica
coffee) – which accounts for over 60
There are probably at least 25 major percent of world production – and Coffea
species of coffee and many minor ones, all canephora (robusta coffee). Another spe-
indigenous to tropical Africa and certain cies grown on a much smaller scale
islands in the Indian Ocean, notably is Coffea liberica(liberica coffee) and its
Madagascar. Difficulties in classification variety Coffea libericavar. excelsa
and even in designation of a plant as a (excelsa coffee).
true member of the Coffea genus arise

1
International Coffee Organization. Nov. 2014

©2019 Coffee Quality Institute 6

Comparison of
Arabica and Robusta Species2 ARABICA ROBUSTA

Date species described 1753 1895

Chromosomes (2n) 44 22

Time from flower to ripe cherry 9 months 10‐11 months

Flowering after rain irregular

Ripe cherries fall irregularstay

Yield, green beans (kg/ha) 1500-3000 2300-4000

Root system deep shallow

Optimum temperature (yearly

average) 15-14 C 24‐30 C

Optimal rainfall 1500-2000 mm 2000- 3000 mm

Hemileia vastatrix (coffee leaf

rust or roya) susceptible resistant

Koleroga susceptible tolerant

Nematodes susceptible resistant

Tracheomycosis resistant susceptible

Coffee berry disease susceptible resistant

Caffeine content of beans 0.8-1.4% 1.7-4.0%

Shape of bean flat oval

Typical brew characteristics citric acidity bitterness,

full-bodied

2 International Coffee Organization. Nov. 2014

7 ©2019 Coffee Quality Institute

Coffea
canephora Plant breeding3
Coffea arabica
C. arabica is a tetraploid (44 chromosomes) and is
self-pollinating. Historically, there were two distinct
botanical varieties: arabica (typica) and bourbon.
The term 'robusta' is actually the Typica was cultivated in Latin America and Asia,
name of a widely grown variety whereas bourbon arrived in South America and, later,
of this species. It is a robust East Africa via the French colony of Bourbon
shrub or small tree growing up (Reunion). Because C. arabica is self‐pollinating,
to 10 meters in height, but with these varieties tended to remain genetically stable.
However, spontaneous mutations showing desirable
a shallow root system. The fruits
characteristics have been cultivated in their own right,
are rounded and take up to 11 as well as being exploited for crossbreeding purposes.
months to mature; the seeds are
oval in shape and smaller than Coffea canephora
those of C. arabica. Robusta
coffee is grown in West and C. canephora is diploid and self-sterile, producing
Central Africa, throughout many different forms and varieties in the wild. The
identification of cultivars is confusing, but two main
South-East Asia and to some
forms are recognized:
extent in Brazil, where it is
• 'Robusta' – upright forms
known as Conilon. • 'Nganda' – spreading forms

Arabica / Robusta hybrids

Coffee has been selectively bred to improve characteristics of growth and flowering, yield, bean size
and shape, cup quality, caffeine content, disease resistance and drought resistance. Crosses
between arabica and robusta aim to improve arabica by conferring disease resistance and vigor or
to improve the cup quality of robusta.
• Hibrido de Timor is a natural hybrid of arabica x robusta which resembles arabica coffee and
has 44 chromosomes.
• Catimor is a cross between Caturra and Hibrido de Timor and is resistant to coffee leaf rust
(Hemileia vastatrix).
• A dwarf hybrid called Ruiru 11, developed at the Coffee Research Station at Ruiru in Kenya,
was launched in 1985. Ruiru 11 is resistant to coffee berry disease and to coffee leaf rust. It is also
high yielding and suitable for planting at twice the normal density.
• Icatú hybrids are the result of repeated backcrossing of interspecific arabica x robusta hybrids
to arabica cultivars Mundo Novo and Caturra.
• Arabusta hybrids are fertile interspecific F1 hybrids from crosses between arabica and
induced auto-tetraploid robusta coffee.

3
International Coffee Organization. Nov. 2014
Standard references. Clifford M.N. and Willson K.C. E
( ditors) - Coffee; botany, biochemistry and produc-
tion of beans and b everage. London, Croom Helm, [Link] G. - Coffee. London, Longman, 1988

©2019 Coffee Quality Institute 8

Q Robusta coffees and how they are certified
Robusta coffees meeting the Fine Robusta sample for grading:
standard can be certified as Q Robusta [Link]
Coffees. The Q Robusta Coffee seal is a common_language/
third-party product certification issued by the • List of current Robusta ICPs:
Coffee Quality Institute as the certifying body, [Link]
utilizing CQI’s several In-Country Partners users/icps/robusta
(ICPs). ICPs are located across the globe and
serve as verification units in conjunction with Q Robusta Graders are cuppers who
Q Robusta Graders as testers. have demonstrated their competency
to cup and grade Fine Robusta
In-Country Partners agree to follow CQI’s Coffees according to this standard.
protocols to uphold integrity in the process from start to Individuals holding current certifi-
finish. When a green coffee sample arrives at an ICP, it is cation are trusted as testers when a
assigned to three local Q Robusta Graders, who conduct a sample needs to be graded against
blind evaluation and submit a report. The scores are the standard for potential Q Robusta
averaged, and coffees that meet the standards for green, Certification. Q Robusta Graders have
roasted, and cup quality are issued a Q Robusta Coffee passed an initial set of 20 tests
Certificate. All owners of the coffees can be contacted encompassing all the robusta grading
directly following the link on the certificate. If a coffee does competencies (sensory skills, green
not meet Q standards, it receives a CQI Technical Report. grading skills, cupping skills, general
These evaluations provide an independent review of quality knowledge, etc.) and then are
that is unmatched in the industry. Furthermore, the final calibrated every three years to keep
report provides detailed feedback about green defects and current.
includes cupper notes, which can help improve the coffee in
upcoming harvests or provide marketing leverage for the • For more information about Q
current harvest. Robusta Grader courses in your area:
[Link]
• For more information about how to submit a robusta courses

Green and Roasted Coffee Standards Samples

Grades Sample Size
Each green coffee sample shall be 350
Fine Robusta ± 0.2g. Roasted coffee sample for
To be considered Fine Robusta, green coffee shall have zero quaker count shall be 100 ± 0.2g.
(0) primary defects and no more than five (5) secondary
Moisture Content must be within
defects in a 350 g green coffee sample. Up to three (3) 10‐12% (wet basis).
quakers are allowed in a 100 g roasted coffee sample. Final Bean Size is determined by agreed
Score in cupping should be 80.00 or above. contractual terms but is not a quality
Premium Robusta specification. Bean size must not
To be considered Premium Robusta, green coffee shall have deviate more than 5% from contract
specification, measured by retention on
no more than twelve (12) combined primary and/or secondary
traditional round-holed grading screens.
defects in a 350 g green coffee sample. Up to five (5) quakers
are allowed in a 100 g roasted coffee sample. Final Score in Grading Environment
cupping should be 80.00 or above. Lighting Adequate and sufficient
day-light type illumination is necessary
Commercial Robusta when evaluating green coffee samples.
Coffees not complying with Fine Robusta or Premium Refer to the corresponding, current SCA
Robusta grade specifications shall be considered commodity standard.
or commercial coffee. Surface The green grading surface
Odor must be a black grading mat of no less
Green coffee samples must be free of all foreign (non-coffee) than 1850cm² (2 ft²).
odors to be considered Fine Robusta or Premium Robusta.

9 ©2019 Coffee Quality Institute

Green and Roasted Grading Protocol
Fine Robusta Classification System
This Fine Robusta green grading protocol is based on the CQI/UCDA Fine Robusta coffee
classification system and corresponding handbook. Any coffee imperfection not found in
the classification handbook shall not be conside red a defect for purposes of evaluation.

Principles
Imperfections are recognized as either Primary (Category 1) defects or Secondary
(Category 2) defects
Only full equivalent defects are used when determining the grade of green coffee, as
defects must be recorded
The number of imperfect beans identified for each calculation of equivalent full
defects must be recorded
Fine Robusta samples must have zero (0) Category 1 full defects and no more than
five (5) Category 2 full defects
Premium Robusta samples must have no more than twelve (12) combined Category
1 and Category 2 full defects
Grading requires a 350 g / a 100 g roasted coffee sample
Imperfections must appear similar to and meet the written criteria shown in the Fine
Robusta defect handbook in order to be classified a defect
Defect count must be recorded in whole numbers; fractional number or decimals are
not acceptable. In other words, defects are “rounded-down”, never “rounded-up”.
In beans containing more than one observed imperfection, only the more severe (by
Category of Equivalent Defect) shall be recorded.

Green Grading Form

Proper use of the Green Grading Form requires each grader to:

1. Write his or her name, date and the sample 5. Evaluate and categorize the color of each
identification code number in the field sample as blue, blue-green, green, greenish,
provided yellow-green, pale yellow, yellowish or brown.
2. Clearly specify a grade of the coffee where 6. Evaluate sample for ‘odor’ and indicate
provided on the form stating one of the either “Clean” or “Non-coffee like”. If non-coffee
following: like, describe the odor
* Fine Robusta 7. Count the number of quakers in a sample of
* Premium Robusta 100 g roasted beans (usually taken from the
* Commercial Robusta cupping sample).
3. Show all calculations used to determine the Refer to CQI Robusta Green Coffee Grading
number of Equivalent Defects Handbook for full descriptions of each defect.
4. Identify the total number of Category 1 and
Category 2 defects in the provided fields

©2019 Coffee Quality Institute 10

Robusta
Cupping Standards

Coffee-to-Water Ratio
When cupping, the ratio of 8.75 ± 0.25 g (whole bean) coffee, to 150 mL (~5 fluid ounces)
water shall be used. When adjusting due to vessel size, a ratio of 0.058 g coffee (whole
bean) per 1 mL water (or 1.73 g per 1 fluid ounce of water) shall be used.

Cupping Vessel
Cupping vessels shall be of tempered glass or ceramic material. They shall be between
207 mL and 266 mL, (7 and 9 fluid ounces), with a top diameter of between 76 - 90 mm, (3
and 3.5 inches). All cups used shall be of identical volume, dimensions and material of
manufacture with lids.

Water Temperature
Cupping water temperature shall be 93.5 C ± 1.5 C (approximately 200° F ± 2 °F) when
poured on grounds.

Cupping Water
Cupping Water shall meet all the requirements listed in the current SCA Standard 'Water
for Brewing”, shown below as of time of printing:

Characteristic Target Acceptable Range

Odor Clean/fresh, odor free
Color Clear color
Total Chlorine 0 mg/L
TDS 150 mg/L 75 -‐ 250 mg/L
Calcium Hardness 4 grains (68 mg/L) 1-‐5 grains (17 mg/L -‐ 85 mg/L)
Total Alkalinity 40 mg/L At or near 40 mg/L
pH 7.0 6.5-7.5
Sodium 10 mg/L At or near 10 mg/L

11 ©2019 Coffee Quality Institute

Coffee Grind
The coffee used for cupping shall be ground so that 70-75% of the grinds pass through the
841μm (U.S. #20 mesh) sieve.

Roast for Cupping

The roasting of coffee for cupping shall take between 9 and 14 minutes and shall be used
for cupping within 8 and 24 hours after roasting.

Roast Level
The roast for cupping shall meet Agtron gourmet color score of 48 for whole beans, 78 for
ground coffee, ± 1 unit, or between the scores of 50 and 55 on the 'commercial' Agtron
scale. If an Agtron machine is not available, roasted whole bean coffee shall be between
Agtron roast tiles #55 and #45.

Cupping Room Size

Cupping room minimum dimensions (for exactly one cupping table) shall be no smaller
than 10 m² (~110 square feet). The cupping room shall be sufficient size to accommodate
all cuppers at the same time. Each cupping table shall have 90 cm (36 inch) space
surrounding the table for cuppers. No other furniture or fixtures shall be closer than 90 cm
(36 inches) from the cupping table. If two or more tables are in the cupping room, a 1.5m
(60 inch) space shall be required between tables.

Cupping Spoons
Cupping spoons shall hold 4-5 mL (0.135 – 0.169 fluid ounces) of coffee sample and
should be of non-reactive metal.

Cupping Tables
Cupping tables (for 6 people) shall have a surface area of at least 1 m² (~10 square feet),
a minimum perimeter of 4.25 m (14 ft) and should normally be between 99-117 cm (39 and
46 inches) tall. Cupping tables shall be a comfortable height for all cupper sizes, abilities,
and disabilities (cupping table shall be stationary, and the cuppers shall move around the
table. Spinning table are inefficient and do not allow each cupper to direct their own cup -
ping experience and should only be used in extreme situations when the cupper has no
mobility).

©2019 Coffee Quality Institute 12

Robusta
Cupping Protocols
Equipment
Roasting Preparation Environment Cupping Preparation

Well lit Balance (scale)

Sample roaster
Clean, no interfering Cupping glasses with lids
aromas

Cupping tables Cupping spoons

Agtron or similar color
reading device
Quiet Hot water equipment

Comfortable temperature Forms and other paperwork

Grinder Limited distractions (no Pencils and clipboards
phones, etc.)

Sample Preparation
Roasting:
The sample should be roasted within 24 hours of cupping and allowed to rest for at
least 8 hours

Roast Profile:
Robusta beans are typically denser than most arabica beans and present greater resis -
tance to heat. For this reason, the surface of robusta whole beans must be roasted darker
than arabica whole beans in order to achieve similar flavor development and internal
roast color (after grinding).
Robusta whole bean roast color should be medium to medium-dark, not light to
medium-light as is common for arabica cupping roasts. On the M-Basic (Gourmet) Agtron
scale, a robusta whole bean reading of approximately 48 is needed to produce a ground
M-Basic (Gourmet) Agtron reading of approximately 78 ± 1 point (Agtron/SCAA tiles #55
to #45 for whole bean and Agtron/SCAA tile #75 for ground). Cupping panel testing has
suggested this lighter roast profile is the optimal ground roast color for robusta cupping.

13 ©2019 Coffee Quality Institute

Comparable color readings for ground robusta would be approximately 54 on the Agtron
E10/E20 commercial scale or approximately 110 on the Probat colourette scale, and
approximately 115 on the Neotec-Neuhaus scale.

Those accustomed to sample roasting arabica should note that the first crack is not as
pronounced or dramatic in robusta as it is in arabica. With robusta, the first crack seldom
reaches a crescendo and the second crack is also very subdued at its onset. Those who
time their roast by the sound of the crack must wait until the first crack has completely
concluded before considering terminating the roast. If the roast is terminated a few
moments (10 seconds or so) before the second crack, the optimum roast development
for robusta as determined by panel cupping should be achieved.
The roast should be completed in no less than 9 minutes and no more than 14 minutes.
Scorching or tipping should not be apparent.

Sample should be immediately air-cooled (no water quenching).

When the beans reach room temperature (approximately 24 C or 75º F), completed
samples should then be stored in airtight containers or non-permeable bags until cup -
ping to minimize exposure to air and prevent contamination.
Samples should be stored in a cool dry place, but not refrigerated or frozen.

Measurement:
The optimum ratio is 8.75 g per 150 mL of water.

Determine the volume of water in the selected cupping glass and adjust weight of
coffee to this ratio within ± 0 .25 g.

Cupping Preparation:
Sample should be ground immediately prior to cupping, no more than 15 minutes before
infusion with water. If this is not possible, samples should be covered and infused not
more than 30 minutes after grinding.
Samples should be weighed out as whole beans to the predetermined ratio (see above
for ratio) for the appropriate cup fluid volume.
Grind particle size should be slightly coarser than typically used for paper filter drip
brewing, with 70-75% of the particles passing through a 841μm (U.S. #20 mesh) sieve.

Five (5) cups from each sample should be prepared to evaluate sample uniformity.

Each cup of sample should be ground by running a cleansing quantity of the sample
through the grinder (the “purge”), and then grinding each cup's batch individually into the
cupping glasses, ensuring that the whole and consistent quantity of sample gets
deposited into each cup. A lid should be placed on each cup immediately after grinding.

©2019 Coffee Quality Institute 14

Pouring:
Refer to water for cupping specifications section above.

The water should be freshly drawn and brought to approximately 93 C (200º F) at the
time it is poured onto the ground coffee. See corresponding section on water temperature.

The hot water should be poured directly onto the measured grounds in the cup to the rim
of the cup, making sure to wet all of the grounds.

Allow the grinds to steep undisturbed for 4 minutes before evaluation.

Sample Evaluation
Sensory testing is performed for three reasons:

1. To determine the actual sensory differences between the samples

2. To describe the flavor of the samples
3. To determine the cupper's preference for the samples based
on industry standards

No single test can effectively address all of the above, but they do have common aspects.
It is important for the evaluator to know the purpose of the test and how results will be
used. The purpose of this cupping protocol is the determination of the cupper’s preference.
The quality of specific flavor attributes is analyzed, and then drawing on the cupper’s
previous experience, each flavor attribute is rated on a numeric scale. The scores
between samples can then be compared.
Coffees that receive higher scores should be noticeably better than coffees that receive
lower scores.
The robusta cupping form provides a systematic means of recording 10 important flavor
attributes for robusta coffee: Fragrance/Aroma, Flavor, Aftertaste, Salt/Acid Aspect
Ratio, Bitter/Sweet Aspect Ratio, Mouthfeel, Balance, Uniform Cups, Clean Cups, and
Overall. Defects, both Taints and Faults, may also be recorded on the form.

15 ©2019 Coffee Quality Institute

Quality Scale
Specific flavor attributes are positive scores of quality reflecting a judgment rating of the
cupper; the defects are negative scores denoting unpleasant flavor sensations; the
Overall score is based on the flavor experience of the individual cupper as a personal
appraisal. These are rated on a 16/point scale representing levels of quality in quarter
point increments between numeric values from 6 to 10.
These levels are:

Quality scale

6.00 - Good 7.00 - Very Good 8.00 - Fine 9.00 - Outstanding

6.25 7.25 8.25 9.25
6.50 7.50 8.50 9.50
6.75 7.75 8.75 9.75

The above scale theoretically ranges from a minimum value of 0 to a maximum value of
10 points. The lower end of the scale (up to 5.75) is applicable to commercial coffees,
which are cupped primarily for the assessment of defect types and intensities and do not
require an in-depth analysis and description of the attributes.

©2019 Coffee Quality Institute 16

Evaluation Procedure
Samples should first be visually inspected for roast color. This is marked on the left-hand
side of the form and may be used as a reference during the rating of specific flavor
attributes, particularly if the sample is roasted too light or too dark pursuant to roast
preparation standards. The sequence of rating each attribute is based on the flavor
perception changes caused by decreasing temperature of the coffee as it cools:

Step 1: Fragrance/Aroma

Within 15 minutes after samples have been ground the dry fragrance of the samples
should be evaluated by lifting the lid and sniffing the dry grounds.
The intensity of the dry fragrance is rated on a scale of 1 to 6, and then marked on the
vertical scale in the box provided.
The cupper should also note the type of dry fragrance on the small horizontal line. The
type of dry fragrance will range from flowery to fruity to herbal.
After infusing with water, the crust or cap is left unbroken for at least 3 minutes but not
more than 5 minutes. Crust breakage is performed by shallowly stirring 3 times, then
allowing the foam to run down the back of the spoon while gently sniffing.
The intensity of the wet aroma is rated on a scale of 1 to 6, and then marked on the
vertical scale in the box provided.
The cupper should also note the type of wet aroma on the small horizontal line. The
type of dry fragrance will range from fruity to herbal to nut-like. In addition, caramel and/or
cocoa may be detected in the wet aroma.
The score of the dry fragrance and wet aroma are totaled and the combined
Fragrance/Aroma score is then marked on the form, with the maximum score being 10.

Step 2: Flavor, Aftertaste, Salt/Acid, Bitter/Sweet, and Mouthfeel

When the sample has cooled to about 70 C (approximately 160º F or around 11 minutes
from infusion), evaluation of the brew should begin. The brew is aspirated into the mouth
in such a way as to cover as much area as possible, especially the tongue and upper
palate. Because the retronasal vapors are at their maximum intensity at these elevated
temperatures, Flavor and Aftertaste are rated at this point.
Flavor represents the coffee’s principal character, the mid-range notes combining
taste and aroma.
Aftertaste is defined as the length of positive flavor (taste and aroma qualities
emanating from the back of the palate and remaining in the mouth after the coffee is
ejected or swallowed.
As the coffee continues to cool (70 C to 60 C or 160º F to 140º F), the Salt/Acid Aspect
Ratio, Bitter/Sweet Aspect Ratio and Mouthfeel are rated.

17 ©2019 Coffee Quality Institute

Salt/Acid Aspect Ratio is the relative balance between the salt sensations, principally
driven by the higher potassium levels of robusta coffees in contrast to the normally lower
levels of organic acids, particularly citric acid (as compared to arabica). Fine Robusta
coffees are noted for their lower levels of salt (producing a harsh taste in the cup) and
their higher levels of organic acids (producing a soft taste in the cup). Low saltiness is
rated on the vertical scale of 1 to 6, with the higher number representing a low saltiness
perception. High acid is rated on the vertical scale of 1 to 6, with the higher number repre -
senting a perceived high level of acidity. The two intensity scores are considered to
produce the Salt/Acid attribute rating, with the maximum score of 10.

Bitter/Sweet Aspect Ratio is the relative balance between the bitter and sweet taste
sensations, with the optimum result coming from a low bitterness and high sweet combi -
nation. Low bitterness is rated on the vertical scale of 1 to 6, with the higher number repre -
senting a low bitterness perception. High sweet is rated on the vertical scale of 1 to 6, with
the higher number representing a high sweet perception. The two intensity scores are
considered to produce the Bitter/Sweet attribute rating, with the maximum score of 10.

Mouthfeel is a combination of weight and texture. The weight comes from micro-fine
fiber particles swept off the ground up beans and the texture comes from the oils extract -
ed from the coffee particles and suspended in the brew. Both the weight (heft on the
tongue compared to pure water) and texture (slipperiness compared to pure water) are
assessed before determining the Mouthfeel rating, with the maximum score of 10.

The cupper’s preference for each of the attributes is evaluated at several different tem -
peratures (2 or 3 times) as the sample cools. To rate the sample on the 16-point scale
circle the appropriate tick-mark on the cupping form. If a change is made (if a sample
gains or loses some of its perceived quality due to temperature changes), re-mark the hori -
zontal scale and draw an arrow to indicate the direction of the final score.

Step 3: Balance, Uniform Cups, and Clean Cups

As the brew approaches body temperature (below 38 C or 100º F), Softness, Uniform
Cups, and Clean Cups are evaluated.
Balance is the cupper’s assessment of how well the Flavor, Aftertaste, Mouthfeel,
Salt/Acid Ratio and Bitter/Sweet Ratio harmonize in a synergistic combination. All five
attributes should be present in equal intensities in order to achieve balance in the cup. The
greater the intensity, while still maintaining balance in the cup, the higher the rating.
Uniform Cups and Clean Cups are rated on an individual cup basis. For these attributes,
the cupper makes a judgment of each cup, awarding 2 points per cup for each cup
Uniform to the others and 2 points per cup for each Clean cup. These are “discriminative”
attributes, meaning each cup is worth two points based on the presence of the attribute
(uniformity or cleanliness) as opposed to rating along a scale (10 points maximum score,
for all five cups with “presence” of attribute).

Step 4: Overall and Total Score

Evaluation of the brew should cease when the sample reaches room temperature around
21 C (70º F) and the Overall score is determined by the cupper and given to the sample as
cupper’s points based on the desirability of all of the combined attributes.

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All of the scores from each of the ten attributes are then totaled and entered into the
boxon the right-hand side of the form marked Total Score.

Step 5: Final Score

Once the Total Score has been calculated, points are deducted for defects in the following
manner:
Taints are minor defects: if the character of the coffee can still be tasted through the
defect, it is a taint. Each cup is evaluated and any cup in which a taint is found has 2
points deducted from the total score.
Faults are major defects: if all that can be tasted is the defect, completely masking the
character of the coffee, it is a fault. Each cup is evaluated and any cup in which a fault is
found has 4 points deducted from the total score.
The Final Score is calculated by deducting any taints or faults in any of the five cups and
recorded in the box marked Final Score.

On some positive attributes, there are two marked scales. The vertical (up and down)
scales are used to rank the intensity of the listed sensory component and are marked for
the evaluator’s record. The horizontal (left to right) scales are used to rate the panelist’s
preference of the particular component based upon their perception of the sample and
experiential understanding of quality. The attribute score is recorded in the appropriate
box on the cupping form.

19 ©2019 Coffee Quality Institute

Each of these attributes is described more fully as follows:
Fragrance/Aroma:The aromatic aspects include Dry Fragrance (defined as the smell of
the ground coffee when still dry) and Wet Aroma (the smell of the coffee when infused
with hot water). One can evaluate this at three distinct steps in the cupping process: (1)
sniffing the grounds placed into the cup before pouring water onto the coffee; (2) sniffing
the aromas released as the coffee steeps, and (3) sniffing the aromas released while
breaking the crust. Specific aromas can be noted under qualities and the intensity of the
dry fragrance, break, and wet aroma aspects noted on the 6-point vertical scales. The
score is a personal determination considering all the intensities and qualities at each of
the three stages of the evaluation.
Enzymatic notes commonly found in Fine Robusta coffees include (but are not limited
to): Pineapple, Banana, Cherry, Lemon, Strawberry or Pear.
Sugar Browning notes commonly found in Fine Robusta coffees include (but are not
limited to): Vanilla, Butter, Caramel, Cocoa and Walnuts; while those commonly found in
commercial robusta coffees include: Toasted Bread and Roasted Peanuts.
Dry Distillation notes commonly found in Fine Robusta coffees include (but are not
limited to) Cinnamon; while those commonly found in commercial robusta coffees include
Pepper, Cedar, Mown hay, Pine, Thyme, Mushroom and Green pepper.
Aromatic Taints commonly found in Fine Robusta coffees include (but are not limited
to) Coffee Pulp; while those commonly found in commercial robusta coffees include
Earthy, Medicinal, Smoke, Rubber, and Straw.

Flavor: Flavor represents the coffee's principal character, the mid-range elements, in
between the first impressions given by the coffee's first aroma and taste to its final after -
taste. It is a combined impression of all the gustatory (taste bud) sensations and retrona -
sal aromas that go from the mouth to nose. The score given for Flavor should account for
the intensity, quality and complexity of its combined taste and aroma, experienced when
the coffee is slurped into the mouth vigorously so as to involve the entire palate in the
evaluation.
Flavor notes found in Fine Robusta coffees commonly include (but are not limited to):
Fruit-like: cherry, black currant, raisin, raspberry, berry, dry fig, lemon, and prunes.
Nut-like: walnut, almond, and malt.
Spice-like: clove, coriander and allspice.
Sweet-like: molasses, syrupy, caramel, honey, dark chocolate, cocoa, and buttery.
Overall: rounded, complex, complete, mellow, deep and delicate.
Flavor notes found in lower grade robusta coffees commonly include:
Vegetable-like: grassy, hay, grain-like, barley-like, legume, potato, pea-like, silage,
popcorn, and biscuit-like.
Phenol-like: medicinal, metallic, rubbery, smoky, burnt, woody.
Astringent-like: uric, salty, briny, brackish.
Overall: dull, lifeless, flat, uneven, neutral, harsh, soapy.

©2019 Coffee Quality Institute 20

Aftertaste: Aftertaste is defined as the length of positive flavor (combined taste and
aroma) qualities emanating from the back of the palate and remaining after the coffee is
ejected or swallowed. When an aftertaste is short or unpleasant, a lower score is
appropriate. In robusta coffees, aftertaste is often underscored by the potassium level
found in the coffee, with high levels resulting in brackish (high saltiness and displeasing
aromas) aftertastes and with low levels resulting in savory (low saltiness and pleasing
aromas) aftertastes.

Salt/Acid Aspect Ratio:The Salt/Acid Aspect Ratio is responsible for the pleasing and
delicate taste that is derived from distinguishable acidity in robusta coffees, stemming
from the presence of fruit acids and sugars. Lower levels of potassium or salty
compounds that make robusta coffee taste coarse or harsh are absent from Fine Robusta
coffees. This attribute is comparable to the strictly soft or strictly hard categorization of
Brazilian coffees. The noticeable perception of acidity is one of the striking taste
differences between Fine Robusta and off-grade robusta coffees.

Bitter/Sweet Aspect Ratio:Both bitter and sweet taste sensations are present in
robusta coffees. The bitter component stems principally from the caffeine and potassium
levels present in the coffee, while the sweet component is derived from the fruit acids,
chlorogenic acid, and sweet-tasting compounds levels in the coffee. Fine Robusta coffees
have a low bitter and high sweet aspect in their taste, while commercial robusta coffees
have a high bitter and low sweet aspect in their taste. In determining the Bitter/Sweet
Aspect Ratio Score, the cupper rates the relative bitterness on a scale of 1 to 6, giving the
higher score to the lower perceived bitterness, while at the same the cupper rates the
relative sweetness on a scale of 1 to 6, giving the higher score to the higher perceived
sweetness. The two scores are then considered to assess the Bitter/Sweet score.

Mouthfeel: The quality of Mouthfeel is based upon the tactile feeling of the liquid in the
mouth, especially as perceived between the tongue and roof of the mouth. Most samples
with heavy Mouthfeel may also receive a high score in terms of quality due to the
presence of brew colloids. Brew colloids are formed as the oils extracted from the ground
coffee coagulate around the micro-fine bean fibers suspend in the brew. Mouthfeel has
two distinct aspects: weight and texture.

Balance: How all the various aspects of Flavor, Aftertaste, Salt/Acid Aspect Ratio,
Bitter/Sweet Aspect Ratio, and Mouthfeel of the sample work together and complement
or contrast to each other is “Balance.” As the intensity of each of these attributes
increases, it is more difficult for all the attributes to remain in balance. If each attribute
increases equally in intensity, then the Balance score is high. If the sample is lacking in
one or more attributes or if some attributes are overpowering, the Balance score would be
reduced.

Uniform Cups:Uniform Cups refers to consistency of flavor of the different cups of the
sample tasted. If a single sour, ferment, phenolic or other off-tasting bean is present in
any of the cups, one or more of the cups will exhibit a different taste. This inconsistency
in the flavor of the coffee is a very negative attribute. This type of inconsistency should be
so distinct that the cupper could easily identify the off-cup in a triangulation with the other
cups in the sample set. The rating of this attribute is calculated on a cup-by-cup basis. 2
points are awarded for each cup in the sample that is uniform (tastes like the other cups),
with a maximum of 10 points if all 5 cups are the same.

21 ©2019 Coffee Quality Institute

Clean Cups: Clean Cups refers to a lack of interfering negative impressions from first
ingestion to final aftertaste, a “transparency” of cup. In evaluating this attribute, notice the
total flavor experience from the time of the initial ingestion to final swallowing or ejection.
If a single moldy, dirty, and baggy or other off-tasting bean is present in any of the cups,
one or more of the cups will exhibit a non-coffee taste. Any non-coffee like tastes or
aromas will disqualify an individual cup. 2 points are awarded for each cup in the sample
that is free from a non-coffee like taste or aroma. All defects mentioned above (ferment,
sour, phenolic…) are also considered an unclean cup and should be marked down.

Overall: The “overall” score attribute is meant to reflect the holistically integrated rating
of the sample as perceived by the individual cupper. Uniqueness and complexity are two
desirable traits that should merit a high overall score, regardless of the cupper’s prefer -
ences. This is also the only step where the cuppers may make their personal appraisal of
the coffee. Good cuppers do not allow their personal preference for a coffee to interfere
with the rating of the other flavor attributes of the sample.

Defects: Defects are negative or poor flavors that detract from the quality of the coffee.
These are classified in 2 ways. A taint is an off-flavor that is noticeable, but not over -
whelming, usually found in the aromatic aspects. A “taint” is given a “2” in intensity. A
fault is an off-flavor, usually found in the taste aspects, that is either overwhelming or
renders the sample unpalatable and is given an intensity rating of “4”. The defect must
first be classified (as a taint or a fault), then described (“sour,” “rubbery,” “ferment,” “phe -
nolic” for example) and the description written down. The number of cups in which the
defect was found is then noted, and the intensity of the defect is recorded as either a 2 or
4. The defect score is multiplied by the number of cups in which it is found and subtracted
from the total score in calculating the Final Score, following to directions on the cupping
form. If two defects are found on different cups, one taint and one fault, the stronger
affecting one (same as in green) is considered meaning 2 cups should be marked as fault.

Final Scoring
The Final Score is calculated by first summing the individual scores given for each of the
primary attributes in the box marked “Total Score.” Defects are then subtracted from the
“Total Score” to arrive at a “Final Score.” The following Scoring Key has proven to be a
meaningful way to describe the range of coffee quality for the Final Score, with scores
above 80 equating to Fine Robusta coffees.

©2019 Coffee Quality Institute 22

Appendix
Robusta Green Grading Form
Robusta Cupping Scoresheet

Robusta Green Grading Form

Robusta Green Grading Test Form

NAME: Date: _____________

SAMPLE NUMBER:_______ GRADE:____________ TOTAL DEFECTS:_________

GREEN COFFEE:

DEFECT CATEGORY NUMBER OF DEFECTS / EQUIVALENT DEFECTS

CATEGORY 1 Full Black /

Full Sour /
Dried Cherry / Pod /
Fungus Damaged /
Foreign Matter /
Severe Insect Damage /

Total Primary Defects:

CATEGORY 2 Partial Black /
Partial Sour /
Parchment / Pergamino /
Floater /
Immature / Unripe /
Withered /
Chalky Beans /
Shells /
Broken / Chipped / Cut /
Hull / Husk /
Slight Insect Damage /

Total Secondary Defects:

COLOR Blue Blue-Green Green Greenish (circle one)

Yellow-Green Pale Yellow Yellowish Brownish

ODOR Foreign Odor ______ Clean _____

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©2019 Coffee Quality Institute
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