Why Technical Depth is More Important Than New Grading Trends

In the coffee world, the new SCA Coffee Value Assessment (CVA) is the latest topic of conversation. But at Greentide, we believe a grading system is only as good as the practical value it brings to your daily roasting operations. While the CVA offers new layers of description, our Head of Quality Control, Diego Nata, recognizes that it can often be too cumbersome for the fast-paced needs of a working roastery. We have found that the traditional 100-point system remains the most effective “universal language” because it immediately communicates a coffee’s potential, allowing for the swift, informed decisions that keep your business moving.

We don’t simply cross boxes on a form; we treat grading as a diagnostic tool rather than a final score. This means we leverage our technical expertise to use specific discriminative testing only when it truly serves you—such as when you need to substitute a blend component without losing your signature flavor profile.

We choose to stick with the traditional method because it allows for a more personal and detailed description of the coffee. By doing so, we “know the coffee better” on a technical level, which allows us to advise you exactly on how it will behave in your roaster, rather than just how it tasted on a cupping table. We aren’t following trends for the sake of it; we use the tools that best empower you to achieve consistency.

Contact us today to request the Ethiopia Sample Kit and experience these fresh arrivals for yourself.