The 100-Point Scale: How CQI Evaluates Robusta Quality
3. The 100-Point Scale: How CQI Evaluates Robusta Quality Introduction The 100-point scale is the backbone of Fine Robusta grading — here's how it's built and why it works the way it does. Why This Matters...
3. The 100-Point Scale: How CQI Evaluates Robusta Quality
Introduction
The 100-point scale is the backbone of Fine Robusta grading — here's how it's built and why it works the way it does.
Why This Matters
Understanding the mechanics of the scale helps buyers interpret scores correctly instead of treating them as an arbitrary marketing number.
Main Explanation
CQI's 100-point scale for Robusta divides the total across roughly ten sensory attributes, each scored individually before being summed into a final total. This mirrors the structure used for Arabica cupping, but with attributes and descriptors adapted for Robusta — most notably replacing traditional acidity assessment with a salt/acid ratio, and adding a bitter/sweet ratio to capture Robusta's distinct flavor chemistry.
Each attribute is typically scored on a scale contributing a maximum of around 6 to 10 points, depending on the specific protocol version, with graders trained to apply consistent criteria through calibration exercises. This structure allows for nuanced differentiation — a coffee doesn't just "pass" or "fail," it earns a specific score reflecting exactly where its strengths and weaknesses lie.
Because the scale is standardized and taught consistently to certified R-Graders, a score from one certified lab should, in principle, be comparable to a score from another — a critical feature for coffee that will be traded internationally, often without buyer and producer ever tasting together in person.
Comparison Table
| Scale Feature | Purpose |
|---|---|
| ~10 individual attributes | Capture nuanced quality differences |
| Standardized descriptors | Ensure grader consistency |
| Cumulative 100-point total | Produce a single comparable score |
| Calibration training | Align scores across different graders/labs |
Real Examples
A buyer comparing two Fine Robusta offers from different countries can reasonably compare their scores side by side, because both were generated using the same standardized 100-point methodology.
Faq
Why use a 100-point scale instead of a simpler system?
It allows for nuanced differentiation between coffees rather than a blunt pass/fail result.
Are all ten attributes weighted equally?
Weighting can vary slightly by attribute, but each contributes meaningfully to the final total.
Can scores from different countries really be compared?
Yes, in principle — that's the purpose of standardized training and calibration.
Does the scale differ from the Arabica cupping scale?
It shares the same 100-point structure but uses Robusta-specific attributes and descriptors.
Who decides how the scale is applied?
Certified graders trained under the protocol, following standardized cupping forms.
Conclusion
The 100-point scale isn't arbitrary — it's a carefully structured tool designed to make Robusta quality both measurable and comparable across the global trade.
Cta
Curious how your target coffee scores on this scale? Origin Coffee Cambodia (OCC.) can provide the full attribute breakdown behind our Fine Robusta lots.
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Strategic US buyer context
What to verify before acting
- The exact product, origin, lot, process, roast, or supplier being discussed.
- The source, date, and method behind quality, market, or sustainability claims.
- Whether the evidence describes a sample, a shipment, or a general company capability.
- The next practical step: compare a sample, request a specification, confirm documents, or discuss wholesale supply.
Do not create a second owner page for this query. Continue to the Fine Robusta owner for the primary topic and Wholesale Coffee Supply when the reader has a sourcing or commercial question. This keeps the page useful for search while concentrating authority, enquiries, and internal-link signals on the Origin Coffee Cambodia (OCC.) owner architecture.