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.bean{width:16px;height:24px;border-radius:50% \/ 60%;background:var(--accent2);position:relative;flex:0 0 16px;transform:rotate(-18deg);box-shadow:inset -1px -1px 0 rgba(255,255,255,.25)}\n .faq .bean::after{content:\"\";position:absolute;left:50%;top:10%;bottom:10%;width:2px;background:#fff;border-radius:2px;transform:translateX(-50%);opacity:.95}\n <\/style>\n<\/head>\n<body>\n\n \n <div class=\"wrap breadcrumbs\">\n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/\">Home<\/a> \u203a \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/growing-regions\/\">Guides<\/a> \u203a \n SCA (SCAA) Grading\n <\/div>\n\n \n <header class=\"hero\">\n <div class=\"wrap hero-inner\">\n <div class=\"hero-text\">\n <div class=\"eyebrow\">Scofi \u2022 Quality & Standards<\/div>\n <h1>SCA (SCAA) Grading \u2014 How Specialty Scores Are Built<\/h1>\n <p class=\"lede\">\n Specialty coffee is defined by score. The SCA (formerly SCAA) cupping protocol evaluates fragrance\/aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity, clean cup, and overall\u2014then subtracts defects. This page explains how <strong>80+<\/strong> is achieved, what each category means in the cup, and how Malaysian roasters can use scores to pick consistent <strong>green coffee beans<\/strong>.\n <\/p>\n <\/div>\n\n <figure class=\"hero-figure\" aria-label=\"SCA cupping table\">\n <img decoding=\"async\" src=\"https:\/\/scofi.com.my\/coffee-tips-facts\/wp-content\/uploads\/2025\/12\/2148248832.jpg\" alt=\"SCA cupping setup with bowls, spoons and score sheets\" \/>\n <figcaption>SCA (SCAA) grading converts sensory evaluation into comparable numbers.<\/figcaption>\n <\/figure>\n <\/div>\n <\/header>\n\n \n <section id=\"what-is-sca\" class=\"wrap section-pad\">\n <h2>What SCA (SCAA) Grading Means<\/h2>\n <p>\n The Specialty Coffee Association\u2019s system is a standardized blind tasting that assigns calibrated scores to core attributes. Coffees that reach <strong>80.00+<\/strong> on the 100-point scale are recognized as \u201cspecialty.\u201d Above 84 are typically solid single-origins; 86\u201388 signal notable distinctiveness; 90+ are rare showcase lots. Scores are not marketing hype\u2014they are the shared language that roasters, importers, and baristas use to compare quality across origins, processing styles, and harvests.\n <\/p>\n <div class=\"note\"><strong class=\"badge\">Practical view<\/strong> A number is only as good as the protocol behind it. Treat score + cupping notes + green metrics (moisture, density, screen, defects) as one decision set.<\/div>\n <\/section>\n\n \n <section id=\"framework\" class=\"wrap section-pad\">\n <h2>Scoring Framework \u2014 From Attributes To 80+<\/h2>\n <p>\n The SCA form evaluates positive attributes on a 6.00\u201310.00 band (to hundredths), sums them, and subtracts penalties for defects. Uniformity, Clean Cup, and Sweetness are checkbox-based multipliers (typically five cups per sample). Here\u2019s how the math usually works at the table:\n <\/p>\n\n <div class=\"card\" style=\"margin-top:14px\">\n <table class=\"responsive\" aria-label=\"SCA categories and weighting\">\n <thead>\n <tr><th>Category<\/th><th>Description<\/th><th>Scoring Notes<\/th><\/tr>\n <\/thead>\n <tbody>\n <tr>\n <td data-label=\"Category\">Fragrance\/Aroma<\/td>\n <td data-label=\"Description\">Dry grounds and wet crust\/break aromatics<\/td>\n <td data-label=\"Scoring Notes\">Intensity & quality; note florals, fruit, cocoa, spice<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Flavor<\/td>\n <td data-label=\"Description\">Integrated perception of taste + retro-nasal aroma<\/td>\n <td data-label=\"Scoring Notes\">Complexity, distinctiveness, and cleanliness<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Aftertaste<\/td>\n <td data-label=\"Description\">Length and pleasantness after swallowing<\/td>\n <td data-label=\"Scoring Notes\">Look for clean, sweet persistence<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Acidity<\/td>\n <td data-label=\"Description\">Quality (not just intensity) of brightness<\/td>\n <td data-label=\"Scoring Notes\">Citric, malic, tartaric; integration with sweetness<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Body<\/td>\n <td data-label=\"Description\">Tactile weight\/texture<\/td>\n <td data-label=\"Scoring Notes\">Silky to syrupy; absence of roughness\/astringency<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Balance<\/td>\n <td data-label=\"Description\">How well attributes fit together<\/td>\n <td data-label=\"Scoring Notes\">Harmony of acidity, body, and flavor<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Uniformity<\/td>\n <td data-label=\"Description\">Cup-to-cup consistency across bowls<\/td>\n <td data-label=\"Scoring Notes\">Five cups; each non-defective cup adds points<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Clean Cup<\/td>\n <td data-label=\"Description\">Absence of taints\/defects in each cup<\/td>\n <td data-label=\"Scoring Notes\">Five cups; cleanliness rewarded per cup<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Sweetness<\/td>\n <td data-label=\"Description\">Perception of pleasant sugars<\/td>\n <td data-label=\"Scoring Notes\">Five cups; baseline sweetness boosts total<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Overall<\/td>\n <td data-label=\"Description\">Trained panelist\u2019s holistic impression<\/td>\n <td data-label=\"Scoring Notes\">Captures excellence not isolated elsewhere<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Defects<\/td>\n <td data-label=\"Description\">Quakers, phenolic, mold, ferment faults<\/td>\n <td data-label=\"Scoring Notes\">Subtracts from total; Primary vs Secondary<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p class=\"note\"><strong class=\"badge\">Reading a score<\/strong> An 84-point washed Ethiopia suggests clean florals and citrus with tidy finish. An 86+ with high \u201cBalance\u201d and \u201cSweetness\u201d will feel more complete and forgiving in brew.<\/p>\n <\/section>\n\n \n <section id=\"categories\" class=\"wrap section-pad\">\n <h2>Category Deep Dive \u2014 Aroma, Acidity, Balance<\/h2>\n <p>\n Three categories often shape buying decisions for caf\u00e9s: <em>Fragrance\/Aroma<\/em> drives first impression and differentiation; <em>Acidity<\/em> gives structure and liveliness; <em>Balance<\/em> predicts how well the cup performs across brew methods and milk ratios. Below are practical cues we use at Scofi when shortlisting lots for Malaysian programs.\n <\/p>\n\n <div class=\"cards\">\n <article class=\"card\">\n <h3>Aroma<\/h3>\n <p>Look for clarity and specificity: jasmine\/bergamot (washed Ethiopia), cocoa\/caramel (Brazil pulped-natural), red berry\/tropical (clean naturals). Vague or \u201cflat\u201d aromatics usually track to lower flavor scores.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Acidity<\/h3>\n <p>Quality > intensity. A lively but integrated citric\/malic profile reads sweet and refreshing; sharp, sour acidity drags \u201cBalance\u201d down even if the \u201cAcidity\u201d number is high.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Balance<\/h3>\n <p>Harmony of sweetness, acidity, and body. Balanced coffees are easier to roast and dial in, reducing waste on busy bars and stabilizing flavor for regulars.<\/p>\n <\/article>\n <\/div>\n <\/section>\n\n \n <section id=\"defects\" class=\"wrap section-pad\">\n <h2>Uniformity, Clean Cup & Defects \u2014 Protecting The Score<\/h2>\n <p>\n Specialty status depends on cleanliness. A coffee with beautiful aromatics can fall below 80 if cups show phenolic, moldy, or intense over-ferment notes. We separate <em>defect risk<\/em> into green grading and post-harvest handling, then verify again on arrival in Malaysia.\n <\/p>\n\n <div class=\"card\" style=\"margin-top:14px\">\n <table class=\"responsive\" aria-label=\"Defect types\">\n <thead><tr><th>Type<\/th><th>Examples<\/th><th>Impact<\/th><\/tr><\/thead>\n <tbody>\n <tr>\n <td data-label=\"Type\">Primary<\/td>\n <td data-label=\"Examples\">Full black, full sour, fungal\/mold, severe insect damage<\/td>\n <td data-label=\"Impact\">Strong negative; can disqualify from specialty<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Type\">Secondary<\/td>\n <td data-label=\"Examples\">Broken\/chipped, partial black\/sour, shells<\/td>\n <td data-label=\"Impact\">Moderate deduction; may be acceptable within spec<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Type\">Process Faults<\/td>\n <td data-label=\"Examples\">Phenolic, potato (certain regions), dirty naturals<\/td>\n <td data-label=\"Impact\">Clean Cup\/Uniformity losses; penalties scale with frequency<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p class=\"note\"><strong class=\"badge\">Arrival QC (Malaysia)<\/strong> We re-cup and check moisture (~10\u201312%), density, and color; retention samples allow side-by-side confirmation with your test roast.<\/p>\n <\/section>\n\n \n <section id=\"workflow\" class=\"wrap section-pad\">\n <h2>From Sample To Approval \u2014 A Reproducible Cupping Workflow<\/h2>\n <p>\n Consistency wins more than \u201cperfect.\u201d Adopt a simple protocol your production team can repeat weekly. Our baseline (adapt per lab):\n <\/p>\n <ol>\n <li>Grind size: cupping grind targeting 800\u20131000 \u03bcm; 8.25 g per 150 ml cup.<\/li>\n <li>Water: 93\u201394 \u00b0C, low mineral variance week-to-week; rinse bowls\/spoons.<\/li>\n <li>Break at 4:00; evaluate fragrance\/aroma dry, crust, and break.<\/li>\n <li>Slurp at 8\u201312 minutes as temperature drops; score in ranges, then refine.<\/li>\n <li>Mark outliers; re-taste cups with suspected faults.<\/li>\n <li>Record green metrics: moisture, density, screen, defects; attach roast log.<\/li>\n <li>Decide fit-for-purpose: filter feature vs house blend role vs iced signature.<\/li>\n <li>Confirm with a small production roast and bar test (espresso + milk ratio).<\/li>\n <\/ol>\n <div class=\"note\"><strong class=\"badge\">Local advantage<\/strong> Because Scofi holds\/coordinates stock in Malaysia, sampling, approval, and delivery are domestic\u2014no import waiting. See <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/scofi-malaysia-supplier\/\">Scofi Malaysia Supplier<\/a>.<\/div>\n <\/section>\n\n \n <section id=\"translate\" class=\"wrap section-pad\">\n <h2>Translating Scores To Roast & Menu Decisions<\/h2>\n <p>\n Scores only help if they inform roasting and menu roles. A 86-point washed coffee with high \u201cAcidity\u201d and \u201cBalance\u201d might be your filter headliner; a 84-point pulped-natural with strong \u201cBody\u201d can anchor an espresso base for milk. Use the form\u2019s sub-notes to set your roast curve and extraction targets.\n <\/p>\n <div class=\"cards\">\n <article class=\"card\"><h3>Filter Feature<\/h3><p>Prioritize \u201cFlavor,\u201d \u201cAcidity (quality),\u201d \u201cClean Cup,\u201d and \u201cBalance.\u201d Preserve aromatics; avoid baked cups.<\/p><\/article>\n <article class=\"card\"><h3>Espresso Base<\/h3><p>Seek higher \u201cBody\u201d + \u201cSweetness\u201d with tidy \u201cAftertaste.\u201d Medium development for syrupy texture.<\/p><\/article>\n <article class=\"card\"><h3>Iced & Signature<\/h3><p>Clean naturals with strong \u201cFlavor\u201d and \u201cSweetness.\u201d Verify \u201cClean Cup\u201d under dilution.<\/p><\/article>\n <\/div>\n <\/section>\n\n \n <section id=\"specs\" class=\"wrap section-pad\">\n <h2>Spec Checklist For Buyers (Malaysia)<\/h2>\n <ul>\n <li>SCA score sheet (panel, date) + descriptor notes<\/li>\n <li>Origin\/region, elevation, variety, process, station\/mill traceability<\/li>\n <li>Green metrics: moisture (~10\u201312%), density, screen, defect counts<\/li>\n <li>Drying method and rain logs (for naturals\/honey)<\/li>\n <li>Packaging: jute vs GrainPro-lined vs vacuum<\/li>\n <li>Arrival QC data in Malaysia and retention sample policy<\/li>\n <\/ul>\n <p>Go deeper with our related guides: \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/farming-methods\/\">Farming Methods<\/a>, \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/climate-requirements\/\">Climate Requirements<\/a>, \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/altitude-impact\/\">Altitude Impact<\/a>, \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/filter-brew-arabica\/\">Filter-Brew Arabica<\/a>, \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/espresso-arabica\/\">Espresso Arabica<\/a>.\n <\/p>\n <\/section>\n\n \n <section class=\"wrap explore section-pad\" id=\"explore\">\n <h2>Keep Exploring Specialty Coffee Standards<\/h2>\n <p class=\"meta\">Pages that complement SCA (SCAA) grading when buying green coffee.<\/p>\n <div class=\"explore-grid\">\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-vs-robusta\/\">Arabica vs Robusta<\/a><p>Taste, caffeine, and when to blend.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/soil-conditions\/\">Soil Conditions<\/a><p>How fertility and minerals shape flavor.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/organic-arabica\/\">Organic Arabica<\/a><p>Certification, demand, and trade-offs.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/scofi-malaysia-supplier\/\">Scofi Malaysia Supplier<\/a><p>Local samples, QC, and domestic delivery.<\/p><\/div><\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"faq\" class=\"wrap section-pad faq\">\n <h2>FAQ \u2014 SCA (SCAA) Grading<\/h2>\n\n <details>\n <summary><span class=\"bean\"><\/span>What does 80+ actually guarantee?<\/summary>\n <div class=\"content\">It signals specialty quality under SCA protocol\u2014cleanliness, identifiable positive attributes, and acceptable uniformity. It does not guarantee your preferred flavor; always read notes and cup yourself.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Is 86 \u201ctwice as good\u201d as 83?<\/summary>\n <div class=\"content\">No. The scale isn\u2019t linear in experience. Each extra point reflects increasingly difficult improvements in clarity, intensity, or distinctiveness.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Why do different labs get different scores?<\/summary>\n <div class=\"content\">Calibration, water, roast approach, and environmental controls vary. Use the same protocol, panel, and water to compare like-for-like.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Are naturals penalized?<\/summary>\n <div class=\"content\">Clean naturals score well. They can be at higher risk for ferment faults; solid drying practices maintain \u201cClean Cup\u201d and \u201cUniformity.\u201d<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How do I read \u201cAcidity\u201d on the form?<\/summary>\n <div class=\"content\">Quality is key\u2014look for sweet, integrated citric\/malic\/tartaric character. High intensity without sweetness may still reduce \u201cBalance.\u201d<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>What is \u201cOverall\u201d supposed to capture?<\/summary>\n <div class=\"content\">The panelist\u2019s holistic judgment. It can elevate a coffee that feels complete or restrain a technically fine but emotionally flat cup.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Do defects always remove specialty status?<\/summary>\n <div class=\"content\">Not automatically. But frequent primary defects or repeated cup faults will reduce totals below 80. Track frequency across the five cups.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Can I use SCA scores to price my menu?<\/summary>\n <div class=\"content\">They help justify tiers but don\u2019t replace guest preference. Pair scores with compelling stories, brew execution, and service.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>What should I request from suppliers with the score?<\/summary>\n <div class=\"content\">Score sheet, descriptors, roast plan used in cupping, green metrics (moisture\/density\/screen\/defects), and arrival QC at your destination.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How does Scofi apply SCA grading?<\/summary>\n <div class=\"content\">We shortlist by score + cleanliness + purpose fit, then re-cup on arrival in Malaysia and hold retention samples so you can validate before committing volume.<\/div>\n <\/details>\n <\/section>\n\n \n <section class=\"cta-band\">\n <div class=\"cta-inner\">\n <div class=\"cta-box\">\n <h2>Use SCA Scores To Buy With Confidence<\/h2>\n <p>Tell us your flavor targets and budget. We\u2019ll propose cup-verified lots, send local samples from Malaysia stock, and arrange domestic delivery or pickup.<\/p>\n <div class=\"cta-actions\">\n <a class=\"btn primary\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/how-to-buy\/\">Step-By-Step Buyer Guide<\/a>\n <a class=\"btn ghost\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/scofi-malaysia-supplier\/\">Why Choose Scofi Malaysia<\/a>\n <a class=\"btn wa\" href=\"https:\/\/wa.me\/60102684133?text=I'm%20interested%20in%20SCA%20graded%20Arabica%20samples%20and%20pricing\">WhatsApp Us<\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <script type=\"application\/ld+json\">\n {\n \"@context\":\"https:\/\/schema.org\",\n \"@graph\":[\n {\n \"@type\":\"BreadcrumbList\",\n \"itemListElement\":[\n {\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/\"},\n {\"@type\":\"ListItem\",\"position\":2,\"name\":\"Guides\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/growing-regions\/\"},\n {\"@type\":\"ListItem\",\"position\":3,\"name\":\"SCA (SCAA) Grading\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/scaa-grading\/\"}\n ]\n },\n {\n \"@type\":\"WebPage\",\n \"name\":\"SCA (SCAA) Grading: 80+ Points & Categories | Scofi\",\n \"url\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/scaa-grading\/\",\n \"inLanguage\":\"en\",\n \"description\":\"Understand SCA (formerly SCAA) grading: how 80+ scores are built across aroma, acidity, body, balance, and defects\u2014plus QC tips for Malaysian buyers.\"\n },\n {\n \"@type\":\"FAQPage\",\n \"mainEntity\":[\n {\"@type\":\"Question\",\"name\":\"What does 80+ actually guarantee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It signals specialty quality under SCA protocol\u2014cleanliness, identifiable positive attributes, and acceptable uniformity. Always read notes and cup yourself.\"}},\n {\"@type\":\"Question\",\"name\":\"Is 86 twice as good as 83?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No\u2014the scale is not linear in experience. Each point reflects increasingly difficult improvements in clarity, intensity, or distinctiveness.\"}},\n {\"@type\":\"Question\",\"name\":\"Why do different labs get different scores?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Calibration, water, roast approach, and environment vary. Compare using the same protocol, panel, and water.\"}},\n {\"@type\":\"Question\",\"name\":\"Are naturals penalized?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Clean naturals score well. Risk of ferment faults is managed by solid drying practices.\"}},\n {\"@type\":\"Question\",\"name\":\"How do I read Acidity on the form?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Focus on quality\u2014sweet, integrated citric\/malic\/tartaric character. 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The SCA (formerly SCAA) cupping protocol evaluates fragrance\/aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity, clean cup, and overall\u2014then […]<\/p>\n","protected":false},"author":1,"featured_media":476,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-475","page","type-page","status-publish","has-post-thumbnail","hentry"],"blocksy_meta":{"has_hero_section":"disabled","styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":6}},"yoast_head":"\n<title>SCA (SCAA) Grading: 80+ Points & Categories | Scofi Malaysia<\/title>\n<meta name=\"description\" content=\"Understand SCA (formerly SCAA) grading: how 80+ scores are built across aroma, acidity, body, balance, and defects\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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\n\t\t\t\t\t\n\n\n \n SCA (SCAA) Grading: 80+ Points & Categories | Scofi<\/title>\n <meta name=\"description\" content=\"Understand SCA (formerly SCAA) grading: how 80+ scores are built across aroma, acidity, body, balance, and defects\u2014plus QC tips for Malaysian buyers.\" \/>\n <link rel=\"canonical\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/scaa-grading\/\" \/>\n <meta name=\"viewport\" content=\"width=device-width, initial-scale=1\" \/>\n <style>\n :root{\n --brand:#2d2a26; --accent:#8a5a3c; --accent2:#5a3b2c;\n --cream:#f7f3ef; --line:#e7ded6; --ink:#4c4844; --good:#1fa855;\n }\n html{scroll-behavior:smooth}\n body{margin:0;font-family:\"Inter\",\"Poppins\",system-ui,-apple-system,Segoe UI,Roboto,Arial,sans-serif;color:var(--brand);background:#fff;line-height:1.65;font-size:16px}\n\n .wrap{max-width:1100px;margin:0 auto;padding-inline:clamp(18px,4.5vw,28px)}\n .section-pad{padding-block:46px;border-bottom:1px solid var(--line)}\n 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.bean{width:16px;height:24px;border-radius:50% \/ 60%;background:var(--accent2);position:relative;flex:0 0 16px;transform:rotate(-18deg);box-shadow:inset -1px -1px 0 rgba(255,255,255,.25)}\n .faq .bean::after{content:\"\";position:absolute;left:50%;top:10%;bottom:10%;width:2px;background:#fff;border-radius:2px;transform:translateX(-50%);opacity:.95}\n <\/style>\n<\/head>\n<body>\n\n \n <div class=\"wrap breadcrumbs\">\n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/\">Home<\/a> \u203a \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/growing-regions\/\">Guides<\/a> \u203a \n SCA (SCAA) Grading\n <\/div>\n\n \n <header class=\"hero\">\n <div class=\"wrap hero-inner\">\n <div class=\"hero-text\">\n <div class=\"eyebrow\">Scofi \u2022 Quality & Standards<\/div>\n <h1>SCA (SCAA) Grading \u2014 How Specialty Scores Are Built<\/h1>\n <p class=\"lede\">\n Specialty coffee is defined by score. The SCA (formerly SCAA) cupping protocol evaluates fragrance\/aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity, clean cup, and overall\u2014then subtracts defects. This page explains how <strong>80+<\/strong> is achieved, what each category means in the cup, and how Malaysian roasters can use scores to pick consistent <strong>green coffee beans<\/strong>.\n <\/p>\n <\/div>\n\n <figure class=\"hero-figure\" aria-label=\"SCA cupping table\">\n <img decoding=\"async\" src=\"https:\/\/scofi.com.my\/coffee-tips-facts\/wp-content\/uploads\/2025\/12\/2148248832.jpg\" alt=\"SCA cupping setup with bowls, spoons and score sheets\" \/>\n <figcaption>SCA (SCAA) grading converts sensory evaluation into comparable numbers.<\/figcaption>\n <\/figure>\n <\/div>\n <\/header>\n\n \n <section id=\"what-is-sca\" class=\"wrap section-pad\">\n <h2>What SCA (SCAA) Grading Means<\/h2>\n <p>\n The Specialty Coffee Association\u2019s system is a standardized blind tasting that assigns calibrated scores to core attributes. Coffees that reach <strong>80.00+<\/strong> on the 100-point scale are recognized as \u201cspecialty.\u201d Above 84 are typically solid single-origins; 86\u201388 signal notable distinctiveness; 90+ are rare showcase lots. Scores are not marketing hype\u2014they are the shared language that roasters, importers, and baristas use to compare quality across origins, processing styles, and harvests.\n <\/p>\n <div class=\"note\"><strong class=\"badge\">Practical view<\/strong> A number is only as good as the protocol behind it. Treat score + cupping notes + green metrics (moisture, density, screen, defects) as one decision set.<\/div>\n <\/section>\n\n \n <section id=\"framework\" class=\"wrap section-pad\">\n <h2>Scoring Framework \u2014 From Attributes To 80+<\/h2>\n <p>\n The SCA form evaluates positive attributes on a 6.00\u201310.00 band (to hundredths), sums them, and subtracts penalties for defects. Uniformity, Clean Cup, and Sweetness are checkbox-based multipliers (typically five cups per sample). Here\u2019s how the math usually works at the table:\n <\/p>\n\n <div class=\"card\" style=\"margin-top:14px\">\n <table class=\"responsive\" aria-label=\"SCA categories and weighting\">\n <thead>\n <tr><th>Category<\/th><th>Description<\/th><th>Scoring Notes<\/th><\/tr>\n <\/thead>\n <tbody>\n <tr>\n <td data-label=\"Category\">Fragrance\/Aroma<\/td>\n <td data-label=\"Description\">Dry grounds and wet crust\/break aromatics<\/td>\n <td data-label=\"Scoring Notes\">Intensity & quality; note florals, fruit, cocoa, spice<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Flavor<\/td>\n <td data-label=\"Description\">Integrated perception of taste + retro-nasal aroma<\/td>\n <td data-label=\"Scoring Notes\">Complexity, distinctiveness, and cleanliness<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Aftertaste<\/td>\n <td data-label=\"Description\">Length and pleasantness after swallowing<\/td>\n <td data-label=\"Scoring Notes\">Look for clean, sweet persistence<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Acidity<\/td>\n <td data-label=\"Description\">Quality (not just intensity) of brightness<\/td>\n <td data-label=\"Scoring Notes\">Citric, malic, tartaric; integration with sweetness<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Body<\/td>\n <td data-label=\"Description\">Tactile weight\/texture<\/td>\n <td data-label=\"Scoring Notes\">Silky to syrupy; absence of roughness\/astringency<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Balance<\/td>\n <td data-label=\"Description\">How well attributes fit together<\/td>\n <td data-label=\"Scoring Notes\">Harmony of acidity, body, and flavor<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Uniformity<\/td>\n <td data-label=\"Description\">Cup-to-cup consistency across bowls<\/td>\n <td data-label=\"Scoring Notes\">Five cups; each non-defective cup adds points<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Clean Cup<\/td>\n <td data-label=\"Description\">Absence of taints\/defects in each cup<\/td>\n <td data-label=\"Scoring Notes\">Five cups; cleanliness rewarded per cup<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Sweetness<\/td>\n <td data-label=\"Description\">Perception of pleasant sugars<\/td>\n <td data-label=\"Scoring Notes\">Five cups; baseline sweetness boosts total<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Overall<\/td>\n <td data-label=\"Description\">Trained panelist\u2019s holistic impression<\/td>\n <td data-label=\"Scoring Notes\">Captures excellence not isolated elsewhere<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Category\">Defects<\/td>\n <td data-label=\"Description\">Quakers, phenolic, mold, ferment faults<\/td>\n <td data-label=\"Scoring Notes\">Subtracts from total; Primary vs Secondary<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p class=\"note\"><strong class=\"badge\">Reading a score<\/strong> An 84-point washed Ethiopia suggests clean florals and citrus with tidy finish. An 86+ with high \u201cBalance\u201d and \u201cSweetness\u201d will feel more complete and forgiving in brew.<\/p>\n <\/section>\n\n \n <section id=\"categories\" class=\"wrap section-pad\">\n <h2>Category Deep Dive \u2014 Aroma, Acidity, Balance<\/h2>\n <p>\n Three categories often shape buying decisions for caf\u00e9s: <em>Fragrance\/Aroma<\/em> drives first impression and differentiation; <em>Acidity<\/em> gives structure and liveliness; <em>Balance<\/em> predicts how well the cup performs across brew methods and milk ratios. Below are practical cues we use at Scofi when shortlisting lots for Malaysian programs.\n <\/p>\n\n <div class=\"cards\">\n <article class=\"card\">\n <h3>Aroma<\/h3>\n <p>Look for clarity and specificity: jasmine\/bergamot (washed Ethiopia), cocoa\/caramel (Brazil pulped-natural), red berry\/tropical (clean naturals). Vague or \u201cflat\u201d aromatics usually track to lower flavor scores.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Acidity<\/h3>\n <p>Quality > intensity. A lively but integrated citric\/malic profile reads sweet and refreshing; sharp, sour acidity drags \u201cBalance\u201d down even if the \u201cAcidity\u201d number is high.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Balance<\/h3>\n <p>Harmony of sweetness, acidity, and body. Balanced coffees are easier to roast and dial in, reducing waste on busy bars and stabilizing flavor for regulars.<\/p>\n <\/article>\n <\/div>\n <\/section>\n\n \n <section id=\"defects\" class=\"wrap section-pad\">\n <h2>Uniformity, Clean Cup & Defects \u2014 Protecting The Score<\/h2>\n <p>\n Specialty status depends on cleanliness. A coffee with beautiful aromatics can fall below 80 if cups show phenolic, moldy, or intense over-ferment notes. We separate <em>defect risk<\/em> into green grading and post-harvest handling, then verify again on arrival in Malaysia.\n <\/p>\n\n <div class=\"card\" style=\"margin-top:14px\">\n <table class=\"responsive\" aria-label=\"Defect types\">\n <thead><tr><th>Type<\/th><th>Examples<\/th><th>Impact<\/th><\/tr><\/thead>\n <tbody>\n <tr>\n <td data-label=\"Type\">Primary<\/td>\n <td data-label=\"Examples\">Full black, full sour, fungal\/mold, severe insect damage<\/td>\n <td data-label=\"Impact\">Strong negative; can disqualify from specialty<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Type\">Secondary<\/td>\n <td data-label=\"Examples\">Broken\/chipped, partial black\/sour, shells<\/td>\n <td data-label=\"Impact\">Moderate deduction; may be acceptable within spec<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Type\">Process Faults<\/td>\n <td data-label=\"Examples\">Phenolic, potato (certain regions), dirty naturals<\/td>\n <td data-label=\"Impact\">Clean Cup\/Uniformity losses; penalties scale with frequency<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p class=\"note\"><strong class=\"badge\">Arrival QC (Malaysia)<\/strong> We re-cup and check moisture (~10\u201312%), density, and color; retention samples allow side-by-side confirmation with your test roast.<\/p>\n <\/section>\n\n \n <section id=\"workflow\" class=\"wrap section-pad\">\n <h2>From Sample To Approval \u2014 A Reproducible Cupping Workflow<\/h2>\n <p>\n Consistency wins more than \u201cperfect.\u201d Adopt a simple protocol your production team can repeat weekly. Our baseline (adapt per lab):\n <\/p>\n <ol>\n <li>Grind size: cupping grind targeting 800\u20131000 \u03bcm; 8.25 g per 150 ml cup.<\/li>\n <li>Water: 93\u201394 \u00b0C, low mineral variance week-to-week; rinse bowls\/spoons.<\/li>\n <li>Break at 4:00; evaluate fragrance\/aroma dry, crust, and break.<\/li>\n <li>Slurp at 8\u201312 minutes as temperature drops; score in ranges, then refine.<\/li>\n <li>Mark outliers; re-taste cups with suspected faults.<\/li>\n <li>Record green metrics: moisture, density, screen, defects; attach roast log.<\/li>\n <li>Decide fit-for-purpose: filter feature vs house blend role vs iced signature.<\/li>\n <li>Confirm with a small production roast and bar test (espresso + milk ratio).<\/li>\n <\/ol>\n <div class=\"note\"><strong class=\"badge\">Local advantage<\/strong> Because Scofi holds\/coordinates stock in Malaysia, sampling, approval, and delivery are domestic\u2014no import waiting. See <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/scofi-malaysia-supplier\/\">Scofi Malaysia Supplier<\/a>.<\/div>\n <\/section>\n\n \n <section id=\"translate\" class=\"wrap section-pad\">\n <h2>Translating Scores To Roast & Menu Decisions<\/h2>\n <p>\n Scores only help if they inform roasting and menu roles. A 86-point washed coffee with high \u201cAcidity\u201d and \u201cBalance\u201d might be your filter headliner; a 84-point pulped-natural with strong \u201cBody\u201d can anchor an espresso base for milk. Use the form\u2019s sub-notes to set your roast curve and extraction targets.\n <\/p>\n <div class=\"cards\">\n <article class=\"card\"><h3>Filter Feature<\/h3><p>Prioritize \u201cFlavor,\u201d \u201cAcidity (quality),\u201d \u201cClean Cup,\u201d and \u201cBalance.\u201d Preserve aromatics; avoid baked cups.<\/p><\/article>\n <article class=\"card\"><h3>Espresso Base<\/h3><p>Seek higher \u201cBody\u201d + \u201cSweetness\u201d with tidy \u201cAftertaste.\u201d Medium development for syrupy texture.<\/p><\/article>\n <article class=\"card\"><h3>Iced & Signature<\/h3><p>Clean naturals with strong \u201cFlavor\u201d and \u201cSweetness.\u201d Verify \u201cClean Cup\u201d under dilution.<\/p><\/article>\n <\/div>\n <\/section>\n\n \n <section id=\"specs\" class=\"wrap section-pad\">\n <h2>Spec Checklist For Buyers (Malaysia)<\/h2>\n <ul>\n <li>SCA score sheet (panel, date) + descriptor notes<\/li>\n <li>Origin\/region, elevation, variety, process, station\/mill traceability<\/li>\n <li>Green metrics: moisture (~10\u201312%), density, screen, defect counts<\/li>\n <li>Drying method and rain logs (for naturals\/honey)<\/li>\n <li>Packaging: jute vs GrainPro-lined vs vacuum<\/li>\n <li>Arrival QC data in Malaysia and retention sample policy<\/li>\n <\/ul>\n <p>Go deeper with our related guides: \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/farming-methods\/\">Farming Methods<\/a>, \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/climate-requirements\/\">Climate Requirements<\/a>, \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/altitude-impact\/\">Altitude Impact<\/a>, \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/filter-brew-arabica\/\">Filter-Brew Arabica<\/a>, \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/espresso-arabica\/\">Espresso Arabica<\/a>.\n <\/p>\n <\/section>\n\n \n <section class=\"wrap explore section-pad\" id=\"explore\">\n <h2>Keep Exploring Specialty Coffee Standards<\/h2>\n <p class=\"meta\">Pages that complement SCA (SCAA) grading when buying green coffee.<\/p>\n <div class=\"explore-grid\">\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-vs-robusta\/\">Arabica vs Robusta<\/a><p>Taste, caffeine, and when to blend.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/soil-conditions\/\">Soil Conditions<\/a><p>How fertility and minerals shape flavor.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/organic-arabica\/\">Organic Arabica<\/a><p>Certification, demand, and trade-offs.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/scofi-malaysia-supplier\/\">Scofi Malaysia Supplier<\/a><p>Local samples, QC, and domestic delivery.<\/p><\/div><\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"faq\" class=\"wrap section-pad faq\">\n <h2>FAQ \u2014 SCA (SCAA) Grading<\/h2>\n\n <details>\n <summary><span class=\"bean\"><\/span>What does 80+ actually guarantee?<\/summary>\n <div class=\"content\">It signals specialty quality under SCA protocol\u2014cleanliness, identifiable positive attributes, and acceptable uniformity. It does not guarantee your preferred flavor; always read notes and cup yourself.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Is 86 \u201ctwice as good\u201d as 83?<\/summary>\n <div class=\"content\">No. The scale isn\u2019t linear in experience. Each extra point reflects increasingly difficult improvements in clarity, intensity, or distinctiveness.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Why do different labs get different scores?<\/summary>\n <div class=\"content\">Calibration, water, roast approach, and environmental controls vary. Use the same protocol, panel, and water to compare like-for-like.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Are naturals penalized?<\/summary>\n <div class=\"content\">Clean naturals score well. They can be at higher risk for ferment faults; solid drying practices maintain \u201cClean Cup\u201d and \u201cUniformity.\u201d<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How do I read \u201cAcidity\u201d on the form?<\/summary>\n <div class=\"content\">Quality is key\u2014look for sweet, integrated citric\/malic\/tartaric character. High intensity without sweetness may still reduce \u201cBalance.\u201d<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>What is \u201cOverall\u201d supposed to capture?<\/summary>\n <div class=\"content\">The panelist\u2019s holistic judgment. It can elevate a coffee that feels complete or restrain a technically fine but emotionally flat cup.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Do defects always remove specialty status?<\/summary>\n <div class=\"content\">Not automatically. But frequent primary defects or repeated cup faults will reduce totals below 80. Track frequency across the five cups.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Can I use SCA scores to price my menu?<\/summary>\n <div class=\"content\">They help justify tiers but don\u2019t replace guest preference. Pair scores with compelling stories, brew execution, and service.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>What should I request from suppliers with the score?<\/summary>\n <div class=\"content\">Score sheet, descriptors, roast plan used in cupping, green metrics (moisture\/density\/screen\/defects), and arrival QC at your destination.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How does Scofi apply SCA grading?<\/summary>\n <div class=\"content\">We shortlist by score + cleanliness + purpose fit, then re-cup on arrival in Malaysia and hold retention samples so you can validate before committing volume.<\/div>\n <\/details>\n <\/section>\n\n \n <section class=\"cta-band\">\n <div class=\"cta-inner\">\n <div class=\"cta-box\">\n <h2>Use SCA Scores To Buy With Confidence<\/h2>\n <p>Tell us your flavor targets and budget. We\u2019ll propose cup-verified lots, send local samples from Malaysia stock, and arrange domestic delivery or pickup.<\/p>\n <div class=\"cta-actions\">\n <a class=\"btn primary\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/how-to-buy\/\">Step-By-Step Buyer Guide<\/a>\n <a class=\"btn ghost\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/scofi-malaysia-supplier\/\">Why Choose Scofi Malaysia<\/a>\n <a class=\"btn wa\" href=\"https:\/\/wa.me\/60102684133?text=I'm%20interested%20in%20SCA%20graded%20Arabica%20samples%20and%20pricing\">WhatsApp Us<\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <script type=\"application\/ld+json\">\n {\n \"@context\":\"https:\/\/schema.org\",\n \"@graph\":[\n {\n \"@type\":\"BreadcrumbList\",\n \"itemListElement\":[\n {\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/\"},\n {\"@type\":\"ListItem\",\"position\":2,\"name\":\"Guides\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/growing-regions\/\"},\n {\"@type\":\"ListItem\",\"position\":3,\"name\":\"SCA (SCAA) Grading\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/scaa-grading\/\"}\n ]\n },\n {\n \"@type\":\"WebPage\",\n \"name\":\"SCA (SCAA) Grading: 80+ Points & Categories | Scofi\",\n \"url\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/scaa-grading\/\",\n \"inLanguage\":\"en\",\n \"description\":\"Understand SCA (formerly SCAA) grading: how 80+ scores are built across aroma, acidity, body, balance, and defects\u2014plus QC tips for Malaysian buyers.\"\n },\n {\n \"@type\":\"FAQPage\",\n \"mainEntity\":[\n {\"@type\":\"Question\",\"name\":\"What does 80+ actually guarantee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It signals specialty quality under SCA protocol\u2014cleanliness, identifiable positive attributes, and acceptable uniformity. Always read notes and cup yourself.\"}},\n {\"@type\":\"Question\",\"name\":\"Is 86 twice as good as 83?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No\u2014the scale is not linear in experience. Each point reflects increasingly difficult improvements in clarity, intensity, or distinctiveness.\"}},\n {\"@type\":\"Question\",\"name\":\"Why do different labs get different scores?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Calibration, water, roast approach, and environment vary. Compare using the same protocol, panel, and water.\"}},\n {\"@type\":\"Question\",\"name\":\"Are naturals penalized?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Clean naturals score well. Risk of ferment faults is managed by solid drying practices.\"}},\n {\"@type\":\"Question\",\"name\":\"How do I read Acidity on the form?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Focus on quality\u2014sweet, integrated citric\/malic\/tartaric character. Sharpness without sweetness lowers balance.\"}},\n {\"@type\":\"Question\",\"name\":\"What is Overall supposed to capture?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The panelist\u2019s holistic judgment that reflects completeness beyond isolated attributes.\"}},\n {\"@type\":\"Question\",\"name\":\"Do defects always remove specialty status?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not automatically, but frequent primary defects or repeated cup faults will pull totals below 80.\"}},\n {\"@type\":\"Question\",\"name\":\"Can I use SCA scores to price my menu?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Scores help justify tiers but should be paired with guest preference, storytelling, and execution.\"}},\n {\"@type\":\"Question\",\"name\":\"What should I request with the score?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Score sheet, descriptors, roast plan used in cupping, and green metrics (moisture\/density\/screen\/defects) plus arrival QC.\"}},\n {\"@type\":\"Question\",\"name\":\"How does Scofi apply SCA grading?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"We shortlist by score, cleanliness, and purpose fit, then re-cup on arrival in Malaysia and hold retention samples for your validation.\"}}\n ]\n }\n ]\n }\n <\/script>\n<\/body>\n<\/html>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>SCA (SCAA) Grading: 80+ Points & Categories | Scofi Home \u203a Guides \u203a SCA (SCAA) Grading Scofi \u2022 Quality & Standards SCA (SCAA) Grading \u2014 How Specialty Scores Are Built Specialty coffee is defined by score. The SCA (formerly SCAA) cupping protocol evaluates fragrance\/aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity, clean cup, and overall\u2014then […]<\/p>\n","protected":false},"author":1,"featured_media":476,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-475","page","type-page","status-publish","has-post-thumbnail","hentry"],"blocksy_meta":{"has_hero_section":"disabled","styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":6}},"yoast_head":"\n<title>SCA (SCAA) Grading: 80+ Points & Categories | Scofi Malaysia<\/title>\n<meta name=\"description\" content=\"Understand SCA (formerly SCAA) grading: how 80+ scores are built across aroma, acidity, body, balance, and defects\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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