THE COFFEE LAB REPORT
WELCOME to the Coffee Lab Report, the newest addition to Roast’s
ever-growing set of resources for the coffee roaster. Headed
by Mané Alves of Coffee Lab International, this turn-key
program will source out some of the best green coffees from around
the world and analyze them for quality and consistency.
For each issue, Mané will locate coffees of exceptional
quality (scores of 88 or higher) and confirm the coffee traceability,
the farmer and farm characteristics. Cuppers at Coffee Lab International
will cup each coffee, using SCAA cupping protocols and forms
to achieve physical and cupping results. All cuppings will be
blind and at least three cuppers will participate per cupping.
Once the analysis is completed, Roast will publish the results,
as well as information on how to obtain these coffees. In addition
to the breakdown on important characteristics such as defects,
flavor profile and density, each coffee will also receive an
overall score. This system is similar to those used in the wine
industry, and it allows you to choose the best coffees for your
business quickly and easily.
We hope The Coffee Lab Report will become an easy and efficient
tool for roasters, brokers, farmers, co-ops and mills to buy,
sell and discover exceptional coffee.
SUBMITTING SAMPLES
The Coffee Lab Report is a collaboration between Coffee Lab International
and Roast magazine. This turn-key program is designed
to help roasters locate coffees of exceptional quality (scores
of 88 or higher). If you’d like to submit your coffee for
cupping, please follow the directions below.
- Anyone may submit a coffee for cupping (including farms,
mills, co-ops, coffee organizations, brokers, dealers, etc.),
provided they are able to trace the coffee to the source
and can document the characteristics of the arm.
- Coffee must be pre-tested and screened, either at source
by local specialty coffee cuppers or by the coffee dealers.
This pre-screening program is designed to save time and money
by ensuring that coffees meet required quality levels.
- The coffee needs to be physically available in the United
States to be submitted to The Coffee Lab Report.
- Coffee Lab International will complete a physical and sensorial
analysis on submitted coffees. “The Lab Report” will
use SCAA cupping protocols and forms to achieve its physical
and cupping results. The cupping will be all blind and at
least three cuppers will participate per cupping.
- If the results are confirmed and the coffees are found
to be of high quality (88 or above based on a 100-point scale),
they may be published in Roast magazine and posted
on Roast’s website.
- The Coffee Lab Report will score the coffees, trace the
lot back to the farmer, will mention where the coffee is
available in the U.S., and will publish a suggested price
based on the coffee quality.
- The samples should be submitted to:
Coffee Lab International
Att: “The Lab Report”
80 Commercial Drive
Waterbury, VT 05676
THE SCORING SYSTEM
Total Scores are based on a 0–100 point scale. Each Total Score is the
sum of the 10 individual Cupping Scores, each of which is based on a 1–10
point scale. Specialty coffee starts at 80 points.
| Total Score |
|
Specialty Description |
| 95–100 |
|
Exemplary |
| 90–94 |
|
Outstanding |
| 85–89 |
|
Excellent |
| 80–84 |
|
Very Good |
| 75–79 |
|
Good |
| 70–74 |
|
Fair |
| 60–70 |
|
|
| 50–60 |
|
|
| 40–50 |
|
|
| <40 |
|
|
 
|
|
