A one-day overview for educators on the key elements of the new Coffee Value Assessment. Students will learn the rationale and mechanics of the SCA Coffee Value Assessment , including: implications and use within the coffee trade, the fundamental sensory science behind the system, the economic theory behind the assessment, the difference between affective and descriptive sensory assessment, and why extrinsic attributes have become part of the system. Students will gain practical experience in using the cupping portions of the new system, and become familiarized with all forms and protocols. Students will leave the class with an in-depth understanding of why the CVA was created, how it works, and its relationship with previous cupping protocols.