Flavor & Cupping
Sweetness
A fundamental positive attribute in coffee where inherent sugars and sugar-browning byproducts produce a pleasant, sweet perception without added sweetener. In cupping, sweetness is evaluated as present or absent in each of five cups.
Vertieft
Sweetness in coffee derives from sucrose in the green bean, which caramelizes during roasting into hundreds of compounds perceived as sweet. Ripe cherry picking, careful fermentation, and proper development during roasting all maximize sweetness expression. A coffee lacking sweetness may taste hollow, woody, or astringent even if other attributes score well. The SCA scoring system awards up to 2 points per cup (10 total) for sweetness as a gating attribute for specialty qualification.
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