Understanding the Cupping Score: What It Tells You and What It Doesn’t

If you spend any time in the specialty coffee world, you have probably seen numbers like 88.25 or 90.12 attached to a bag of coffee. These are cupping scores, often viewed as a sign of quality. But what do they really mean? And how much should they matter when choosing a coffee?

What is a cupping score?

A cupping score is a number between 0 and 100, usually given by certified Q Graders after a formal tasting session. This scoring system is used to assess the overall quality of a coffee at its origin, based on specific attributes like aroma, flavour, acidity, body, sweetness, balance, and aftertaste.

Here’s how scores are generally categorized:

• 80 to 84.99: Very good

• 85 to 89.99: Excellent

• 90 and above: Outstanding and rare

These scores are meant to help green buyers, exporters, and roasters identify top lots and reward quality with better prices.

Why it matters

A high cupping score often means the coffee was grown with care, harvested at the right time, and processed cleanly. For roasters, it helps in sourcing beans with complexity, clarity, and structure. For consumers, it signals that the coffee has the potential to taste exceptional.

Cupping scores can also offer transparency, especially when producers and importers share full details about the coffee’s origin, processing method, and the evaluation process.

Why it’s not the full picture

Cupping scores are useful, but they do not tell the whole story. There are several reasons to look beyond the number:

1. Coffee is perishable

Cupping scores are usually assigned shortly after harvest. A coffee that scored 89 in the lab may not taste the same after 9 to 12 months, especially if it was not stored properly. Green coffee degrades with time, and poor storage can flatten or even damage flavour.

2. Roasting makes a difference

Even an excellent green coffee can taste dull if roasted poorly. On the other hand, a skilled roaster can bring out the best in a coffee with a slightly lower score. The score reflects potential, not the final cup. What happens at the roaster matters just as much as what happens at the farm.

3. Cupping is not brewing

Cupping is done using strict protocols with no filters or pressure. It is a neutral method to evaluate structure and cleanliness. But it is not how people drink coffee at home or in cafes. A coffee that shines during cupping might behave differently in espresso, pour-over, or French press. Personal taste and brew method have a big impact.

4. Scores are not fully objective

Although Q Graders are trained to calibrate their assessments, human bias still plays a role. Some tasters prefer bright, fruit-forward profiles. Others value sweetness and body more. Trends in the industry can also influence scoring. Just like wine ratings, there is always an element of subjectivity.

How to use cupping scores as a buyer

Think of cupping scores as a reference point, not an absolute truth. They can help you:

• Understand the technical quality of a coffee

• Compare coffees across different origins or lots

• Identify producers who are working at a high level

But always consider other factors, such as:

• How fresh the coffee is

• How well it was roasted

• How it matches your taste preferences and brew style

It is possible for an 86-point coffee that is fresh and well-roasted to deliver a better cup than a 90-point coffee that is past its prime.

Conclusion

Cupping scores offer a helpful guide for understanding coffee quality, but they are not the final word. Age, storage, roasting, and brewing all influence what ends up in your cup. Trust your own taste and seek out roasters who provide transparency and consistency.

If you want to taste coffees that live up to their score, take a look at our current selection of high-scoring lots, including our Geisha offerings. Every coffee we offer has been sourced and roasted to bring out the best in the bean.