2617 East Hennepin, Minneapolis, MN 55413 toll free: 1-800-278-5065 office: 651-209-6102
Decaf
Notes
EXCEPTIONAL: Super Premium SpecialtyNear perfect to perfect delivery of positive cup character; this is a decaf?!
Scoring Computer Cupping Profile
90-100
85-89
82-84
80-82
75-79
70-74
65-69
50-60
60-64
The starting point for assessing a decaffeinated coffee is the cup character resultant on the decaffeination process. Some process flavor is to be expected and should not be penalized as a defect. The less the decaffeination process comes through in the cup, the more desirable and higher scoring a decaffeinated coffee is. The majority of good decaffeinated coffees will be scored within the 80-84 point bands, indicating expected levels of process apparent in the cup. Lack of apparent process can be rewarded, though other positive cup characteristics must also be present.
OUTSTANDING: Premium SpecialtyAttributes particular to origin and type; pleasant coffee flavors with no process flavor, complex fruit acidity, outstanding mouth-feel, very sweet, clean finish
total score
individualscores
VERY GOOD-EXCELLENT: Specialty GradeAttributes typical of type; pleasant coffee flavors with slight process flavor, definite fruit acidity, smooth mouth-feel, sweet, consistent finish
VERY GOOD: Specialty GradeSlight to moderate inoffensive process flavors with coffee flavors, perceptible fruit acidity, slightly rough mouth-feel, some sweetness, consistent finish; may exhibit slight processing defects: quaker character, aromatic taints, and/or astringency; no chemical, cat food, or bile flavors
GOOD: Usual Good QualityModerate process flavor, little acidic structure, slight to moderately rough mouth-feel, little sweetness, unpleasant finish; exhibits slight to moderate processing defects, flavor taints and faults: quaker, under-ripe, ferment, past crop, musty, astringent, hard and/or inconsistent characteristics
POOR: Exchange GradeExhibits moderate to severe processing defects, flavor taints and faults: quaker, under-ripe, ferment, past crop, mold, astringent, hard and/or inconsistent characteristics; very unpleasant attributes
FAIR: Average QualityUnpleasant process flavor dominates; exhibits moderate processing defects, flavor taints and faults: quaker, under-ripe, ferment, past crop, mold, astringent, hard and/or inconsistent characteristics; unpleasant attributes
VERY POOR: Exchange GradeExhibits severe processing defects, flavor taints and faults: quaker, under-ripe, ferment, past crop, mold, astringent, hard and/or inconsistent characteristics; offensive attributes
UNACCEPTABLE: Commercial GradeExhibits very severe processing defects, flavor taints and faults: quaker, under-ripe, ferment, past crop, mold, astringent, hard and/or inconsistent characteristics; very offensive attributes
98.25 9.7596.5 9.594.75 9.2593 991.25 8.7589.5 8.5
100 10
59.75 4.25
58 4
56.25 3.75
54.5 3.5
79 7
77.25 6.75
75.5 6.5
73.75 6.25
70.25 5.75
68.5 5.5
66.75 5.25
65 5
63.25 4.75
61.5 4.5
Coffee, caramel, fruit, cherry, grape, lemon, lime, orange, florals…
87.75 8.25
86 8
84.75 7.75
82.5 7.5
Mild process, citric, nutty, chocolate, caramel, muddled…
Slight to mild chemical, cheap chocolate/cara-mel, chalky, soy nut, popcorn, dirty, eraser…
Cat food…
80.75 7.25
52.75 3.25
51 3
49.25 2.75
47.5 2.545.25 1.75
40.5 1.5
38.75 1.25
37 1
Coffee, caramel, fruit, chocolate, cashew, pleasant citric acidity…