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…