Understanding the Coffee Quality Institute's Grading System

8. Understanding the Coffee Quality Institute's Grading System

Introduction

CQI's grading system is the technical backbone behind terms like "Q score" and "Fine Robusta" — here's how it actually works.

Why This Matters

Buyers negotiating on the basis of a cupping score need to understand what that number represents, and what it doesn't, to use it correctly in contracts and quality control.

Main Explanation

CQI's grading approach is built on a 100-point cupping scale, evaluating attributes like fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, and sweetness for Arabica, with an adapted set of attributes for Robusta that accounts for its different sensory chemistry — including salt/acid and bitter/sweet ratios rather than pure acidity.

Alongside sensory scoring, CQI's system incorporates physical grading: counting primary and secondary defects in a standardized green coffee sample, checking moisture content, and verifying bean size against contractual specifications. A coffee only earns a top-tier classification, such as Fine Robusta, when it clears both the sensory score threshold (typically 80 points or above) and the physical defect limits.

While the exam that certifies graders now runs through SCA's Coffee Value Assessment framework as of October 2025, the underlying scoring logic — combining sensory and physical evaluation — traces directly back to the system CQI built starting in 2004 and extended to Robusta by 2019.

Comparison Table

Real Examples

A Robusta sample scoring 82 points with zero primary defects and only 3 secondary defects in a 350-gram sample would typically qualify as Fine Robusta under the original CQI protocol.

Faq

What's a passing score for specialty-grade coffee?

Generally 80 points or above on the 100-point scale, for both Arabica and Fine Robusta.

Is the scoring system only about taste?

No — it combines sensory cupping scores with physical defect and moisture checks.

Did the scoring criteria change in 2025?

The exam administrator changed (to SCA), but the underlying scoring logic CQI built remains the reference point.

How is Robusta scored differently from Arabica?

Robusta evaluation accounts for its distinct chemistry, such as salt/acid and bitter/sweet ratios, rather than relying on acidity alone.

Who performs the scoring?

Certified graders — historically Q Graders and R-Graders trained under CQI, now certified through SCA's Evolved Q program.

Conclusion

The grading system CQI pioneered — sensory score plus physical defect analysis — remains the backbone of how specialty and Fine Robusta coffee are evaluated today.

Cta

Want to see a full cupping and defect report behind a Fine Robusta lot? OCC provides detailed grading documentation for every export batch.

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