1. THE COFFEE QUALITY INSTITUTE
Q Grading System
Grading and Reporting Results

2. Green Grading
One Q Grader conducts the green grading
evaluation
The SCAA’s green grading protocols are available
at http://www.coffeeinstitute.org/q_protocols.asp
SCAA green grading forms are also available on
the web site at the above address

3. Green Grading Results
GREEN GRADING
CATEGORY 1 Full Defects CATEGORY 2 Full Defects
Full Black / Completamente negros Partial Black / Parcialmente negro
Full Sour / Completamente agrios Partial Sour / Parcialmente agrio
Results are entered in
Dried Cherry / Cerezos secos Parchment / Pergamino
Fungus Damage / Daño de hongo Floater / Flotadores
the Q Certificate Severe Insect Damage / Daño severo de
broca
Immature/Unripe / Inmaduros
Master worksheet, Foreign Matter / Materia extraña
Total Category 1* 0
Withered / Arrugados
Shell / Conchas
under the physical *totals automatically adjusted for defect equivalents
Broken/Chipped/Cut /
Cortados/Quebrados
grading tab Moisture:
Hull/Husk / Pulpa o cáscara
Slight Insect Damage / Daño menor de
insecto
Total Category 2* 0
We now require that Green Defects
Classification
0
Q Grade/Specialty
you include the ROASTED COFFEE
moisture reading
DEFECT TYPE # of Quakers
0
Agtron Reading (Optional):
Roasted Defects 0
Classification Q Grade/Specialty
Enter the total number of
defects, the worksheet
calculates the equivalents
automatically

4. Roasting
Samples must be roasted according to the SCAA
Roasting Protocol
The SCAA’s Roasting and Cupping Protocols are
available at http://www.coffeeinstitute.org/q_protocols.asp

5. Roasted Grading
Results
GREEN GRADING
CATEGORY 1 Full Defects CATEGORY 2 Full Defects
Full Black / Completamente negros Partial Black / Parcialmente negro
Full Sour / Completamente agrios Partial Sour / Parcialmente agrio
Dried Cherry / Cerezos secos Parchment / Pergamino
One Q Grader must Fungus Damage / Daño de hongo Floater / Flotadores
Severe Insect Damage / Daño severo de
review the roasted broca
Foreign Matter / Materia extraña
Immature/Unripe / Inmaduros
Withered / Arrugados
sample for quakers Total Category 1* 0 Shell / Conchas
Broken/Chipped/Cut /
*totals automatically adjusted for defect equivalents Cortados/Quebrados
The total number of
Hull/Husk / Pulpa o cáscara
Moisture:
Slight Insect Damage / Daño menor de
quakers should be
insecto
Total Category 2* 0
Green Defects 0
reported in the in the Q Classification Q Grade/Specialty
ROASTED COFFEE
Certificate Master DEFECT TYPE # of Quakers
worksheet, under the 0
Agtron Reading (Optional):
physical grading tab Roasted Defects 0
Classification Q Grade/Specialty
Include an Agtron
reading if available
The coffee classification is automatically
determined by the worksheet and
transferred to the Q Grading Report

6. Cupping Evaluation
Three Q Graders cup and evaluate the samples
per SCAA Cupping Protocols
SCAA cupping forms may be found at
http://www.coffeeinstitute.org/q_protocols.asp

7. Entering Cup Scores
SAMPLE # Q Grader TOTAL SUM MEAN SCORE
xxxx Name 1 Name 2 Name 3
Enter the sample
Fragrance 0 0 0 0 0.00
Flavor 0 0 0 0 0.00
Aftertaste 0 0 0 0 0.00
Acidity 0 0 0 0 0.00
Body 0 0 0 0 0.00
Uniformity 0 0 0 0 0.00
Balance 0 0 0 0 0.00
number
Clean Cup 0 0 0 0 0.00
Sweetness 0 0 0 0 0.00
Overall 0 0 0 0 0.00
TOTAL SCORE: 0 0 0 0 0.00
Notes from Q
Grader #1:
Notes from Q
Grader #2:
Enter the names
Notes from Q
Grader #3:
of the Q Graders
Enter their
scores
Add notes if The worksheet calculates the
average and automatically
available transfers the data to the
Q Grading Report

8. The Q Grading Report
Q Certified Coffee
SUMMARY OF RESULTS
Farm name/Nombre Finca: Number of Bags:
Lot Number/Numero de lote: Bag Weight:
Mill/Beneficio: Grading Location:
ICO Number: Coffee Year:
Exporter: Grading Date:
DIFFERENTIATION AND QUALIFICATION
BASELINE SAMPLE BASELINE SAMPLE
Fragrance/Aroma 7.14 8.00 Uniformity 10.00 10.00
Flavor/Sabor 7.14 8.00 Clean Cup/Limpieza 10.00 10.00
Aftertaste/Resabio 7.14 8.00 Sweetness/Dulzor 10.00 9.33
The results are
Acidity/Acidez 7.14 8.00 Cupper Points/Puntaje Catador 7.16 8.00
Body/Cuerpo 7.14 8.00 BASELINE SAMPLE
Balance 7.14 8.00 TOTAL CUP POINTS 80.00 85.33
Cup Grade
Classification Q Grade/Specialty
automatically
Green Grading
Category 1 Defects 0
Category 2 Defects 3
Total Green Defects 0 Classification Q Grade/Specialty
Roasted Coffee
transferred from the
#of Quakers 2 Classification Q Grade/Premium
Final Classification Q Grade/Premium
Fragrance/Aroma BASELINE
8.0 SAMPLE
previous worksheets
7.5
Balance 7.0 Flavor/Sabor
6.5
to the Q Grading
6.0
Body/Cuerpo Aftertaste/Resabio
Report
Acidity/Acidez
{Section for in-country partner information, to be customized by the ICP}
The Definition of Q
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA
recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
Q GRADE/SPECIALTY Q GRADE/PREMIUM BELOW Q GRADE
CUP 85+ 80 - 84.99 < 80
GREEN Coffee can have 0 Primary defects No more than 8 defects, including > 8 defects, including Primary
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
ROASTED 0 Quakers No more than 3 Quakers > 3 Quakers
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
rev July 4, 2008 TG

9. Additional Information Q Certified Coffee
The in-country
SUMMARY OF RESULTS
Country of Origin: Number of Bags:
Farm Name/Nombre Finca: Bag Weight:
Lot Number/Numero de lote: Grading Location:
partner must enter
Mill/Beneficio: Coffee Year:
ICO Number: Grading Date:
Exporter: Contact (phone/email):
the information
DIFFERENTIATION AND QUALIFICATION
BASELINE SAMPLE BASELINE SAMPLE
Fragrance/Aroma 7.14 7.50 Uniformity 10.00 10.00
Flavor/Sabor 7.14 7.50 Clean Cup/Limpieza 10.00 10.00
Aftertaste/Resabio 7.14 7.50 Sweetness/Dulzor 10.00 10.00
about the lot, owner
Acidity/Acidez 7.14 7.50 Cupper Points/Puntaje Catador 7.16 7.50
Body/Cuerpo 7.14 7.50 BASELINE SAMPLE
TOTAL CUP POINTS
Balance 7.14 7.50 80.00 82.50
Cup Grade
Classification Q Grade/Premium
and grading
Green Grading Moisture 12.0%
Category 1 Defects 2
Category 2 Defects 1
Total Green Defects 3 Classification Q Grade/Premium
Roasted Coffee
location
#of Quakers 1 Classification Q Grade/Premium
Final Classification Q Grade/Premium
Fragrance/Aroma BASELINE
7.5 SAMPLE
7.0
Balance Flavor/Sabor
Remember to
6.5
6.0
include the email or
Body/Cuerpo Aftertaste/Resabio
Acidity/Acidez
phone contact for {Section for in-country partner information, to be customized by the ICP}
the seller The Definition of Q
The Q is synonymous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA
recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
Q GRADE/SPECIALTY Q GRADE/PREMIUM BELOW Q GRADE
CUP 85+ 80 - 84.99 < 80
GREEN Coffee can have 0 Primary defects No more than 8 defects, including > 8 defects, including Primary
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
ROASTED 0 Quakers No more than 3 Quakers > 3 Quakers
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
rev October 2008 TG

10. In-Country Partner Info
The in-country
partner may
customize the Q
Grading report with
their logo and other
information

11. Final Classification
Q Certified Coffee
SUMMARY OF RESULTS
The Q Grading Report will Farm name/Nombre Finca:
Lot Number/Numero de lote:
Number of Bags:
Bag Weight:
automatically generate a final
Mill/Beneficio: Grading Location:
ICO Number: Coffee Year:
Exporter: Grading Date:
classification
DIFFERENTIATION AND QUALIFICATION
BASELINE SAMPLE BASELINE SAMPLE
Fragrance/Aroma 7.14 8.00 Uniformity 10.00 10.00
Flavor/Sabor 7.14 8.00 Clean Cup/Limpieza 10.00 10.00
Aftertaste/Resabio 7.14 8.00 Sweetness/Dulzor 10.00 9.33
Acidity/Acidez 7.14 8.00 Cupper Points/Puntaje Catador 7.16 8.00
Body/Cuerpo 7.14 8.00 BASELINE SAMPLE
Balance 7.14 8.00 TOTAL CUP POINTS 80.00 85.33
There are two classifications
Cup Grade
Classification Q Grade/Specialty
Green Grading
Category 1 Defects 0
within specialty grade,
Category 2 Defects 3
Total Green Defects 0 Classification Q Grade/Specialty
Roasted Coffee
specialty and premium. Both
#of Quakers 2 Classification Q Grade/Premium
Final Classification Q Grade/Premium
Fragrance/Aroma BASELINE
are considered Q.
8.0 SAMPLE
7.5
Balance 7.0 Flavor/Sabor
6.5
6.0
If the classification is Q Body/Cuerpo Aftertaste/Resabio
Grade/Specialty or Q Grade/ Acidity/Acidez
{Section for in-country partner information, to be customized by the ICP}
Premium, then the Q Logo
should be added to the report The Definition of Q
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA
recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
Q GRADE/SPECIALTY Q GRADE/PREMIUM BELOW Q GRADE
CUP 85+ 80 - 84.99 < 80
GREEN Coffee can have 0 Primary defects No more than 8 defects, including > 8 defects, including Primary
If the final classification is
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
ROASTED 0 Quakers No more than 3 Quakers > 3 Quakers
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
rev July 4, 2008 TG
Below Specialty Grade, the Q
logo should not be added

12. Final Classification Technical Report
SUMMARY OF RESULTS
Farm name/Nombre Finca: Number of Bags:
Lot Number/Numero de lote: Bag Weight:
Mill/Beneficio: Grading Location:
ICO Number: Coffee Year:
If the coffee does not
Exporter: Grading Date:
DIFFERENTIATION AND QUALIFICATION
BASELINE SAMPLE BASELINE SAMPLE
Fragrance/Aroma 7.14 7.67 Uniformity 10.00 10.00
meet the minimum
Flavor/Sabor 7.14 7.67 Clean Cup/Limpieza 10.00 10.00
Aftertaste/Resabio 7.14 7.67 Sweetness/Dulzor 10.00 9.00
Acidity/Acidez 7.14 7.67 Cupper Points/Puntaje Catador 7.16 7.67
Body/Cuerpo 7.14 7.67 BASELINE SAMPLE
Balance 7.14 7.67 TOTAL CUP POINTS 80.00 82.67
requirements for Q, a
Cup Grade
Classification Q Grade/Premium
Green Grading
Category 1 Defects 3
Category 2 Defects 6
Total Green Defects 0 Classification Below Specialty Grade
Technical Report will
Roasted Coffee
#of Quakers 4 Classification Below Specialty Grade
Final Classification Below Specialty Grade
automatically be Fragrance/Aroma
8.0
7.5
BASELINE
SAMPLE
generated
Balance 7.0 Flavor/Sabor
6.5
6.0
Body/Cuerpo Aftertaste/Resabio
The Q Logo should
Acidity/Acidez
{Section for in-country partner information, to be customized by the ICP}
not be added to
Technical Reports
The Definition of Q
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA
recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
Q GRADE/SPECIALTY Q GRADE/PREMIUM BELOW Q GRADE
CUP 85+ 80 - 84.99 < 80
GREEN Coffee can have 0 Primary defects No more than 8 defects, including > 8 defects, including Primary
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
ROASTED 0 Quakers No more than 3 Quakers > 3 Quakers
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
rev July 4, 2008 TG

13. Final Classification
Green, Roasted, and Cup each
receive their own classification,
however the final classification is a
combination of all three and
determines whether a coffee is Q or
not.

14. Last Steps Country of Origin:
Farm Name/Nombre Finca:
Lot Number/Numero de lote:
Q Certified Coffee
SUMMARY OF RESULTS
Number of Bags:
Bag Weight:
Grading Location:
Mill/Beneficio: Coffee Year:
ICO Number: Grading Date:
Exporter: Contact (phone/email):
DIFFERENTIATION AND QUALIFICATION
BASELINE SAMPLE BASELINE SAMPLE
Fragrance/Aroma 7.14 7.50 Uniformity 10.00 10.00
Flavor/Sabor 7.14 7.50 Clean Cup/Limpieza 10.00 10.00
Aftertaste/Resabio 7.14 7.50 Sweetness/Dulzor 10.00 10.00
Acidity/Acidez 7.14 7.50 Cupper Points/Puntaje Catador 7.16 7.50
Body/Cuerpo 7.14 7.50 BASELINE SAMPLE
TOTAL CUP POINTS
Save only the Q Grading Report
Balance 7.14 7.50 80.00 82.50
Cup Grade
Classification Q Grade/Premium
Green Grading Moisture 12.0%
as a pdf
Category 1 Defects 2
Category 2 Defects 1
Total Green Defects 3 Classification Q Grade/Premium
Roasted Coffee
#of Quakers 1 Classification Q Grade/Premium
Final Classification Q Grade/Premium
Send the pdf of the Q Grading Fragrance/Aroma
7.5
BASELINE
SAMPLE
Report only to owner of the Balance
7.0
6.5
Flavor/Sabor
coffee. The excel spreadsheet 6.0
must not be released outside of Body/Cuerpo Aftertaste/Resabio
the ICP. Acidity/Acidez
{Section for in-country partner information, to be customized by the ICP}
Send a copy of the full excel The Definition of Q
spreadsheet report to: The Q is synonymous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA
recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
lkubota@scaa.org
Q GRADE/SPECIALTY Q GRADE/PREMIUM BELOW Q GRADE
CUP 85+ 80 - 84.99 < 80
GREEN Coffee can have 0 Primary defects No more than 8 defects, including > 8 defects, including Primary
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
ROASTED 0 Quakers No more than 3 Quakers > 3 Quakers
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
rev October 2008 TG