SCA-Cupping-Form 2025

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The document outlines the Specialty Coffee Association's quality scale for cupping Arabica coffee, providing a structured form to evaluate various attributes such as fragrance, flavor, aftertaste, acidity, body, balance, and sweetness. It includes scoring criteria ranging from 6.00 (Good) to 9.00 (Outstanding), along with sections for recording defects and calculating a final score based on the assessment.

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