Cupping Score

The Cupping Score is the rating given to a type of coffee based on its quality. According to experts, Colombian coffee is among the highest rated. This evaluation is carried out by certified cuppers and is based on five product characteristics, which we'll explain below...

1. Flavor

It's the impression left on the tongue by the combination of all the taste buds evaluating the beverage, in addition to the retronasal aromas that travel from the mouth to the nose. The taster takes into account the intensity, complexity, and quality of the cup of coffee.

2. Fragrance

Regarding the net aromatic value perceived by the olfactory cells of the taster's nose when smelling the aroma of freshly ground coffee beans, without coming into contact with water to begin its extraction.

3. Aroma

The aroma perceived by the olfactory cells of the taster's nose when smelling the freshly ground coffee beans, without coming into contact with water to begin extraction.

4. Acidity

It's the contribution that the bean's acidic elements and sour notes give to the coffee. It's important not to confuse this with bitter or sour elements; in fact, acidic notes are what differentiate a coffee from having a less-than-flat flavor.

5. Body

"It's the sensation that occurs in the mouth when drinking coffee. Identifying whether a coffee has a good body is like identifying how heavy the beverage may be in the mouth, compared to the sensation of no body that plain water can have."

Cupping Score