CAFFA · Research Division · Est. 2026
The Caffa Coffee Lab
where Ethiopian coffee meets rigorous science.
Cupping protocols, sensory analysis, and the chemistry behind every cup. A working specimen room for the curious palate and the calibrated mind.
The SCA Cupping Form
Score each category from 6.00 to 10.00 in 0.25 increments. Specialty grade begins at 80 points. This is an educational instrument — not tied to any specific lot.
Total · SCA Cupping Score
75.00 / 100
Below specialty threshold
The Chemistry of Coffee
Specimen C-01
Roast Chemistry
Between 140°C and 165°C the Maillard reaction couples reducing sugars with amino acids, producing the melanoidins responsible for body, color, and roast aroma.
- · 196°C — first crack (light roast complete)
- · 210°C — Maillard browning peak
- · 224°C — second crack (oils to surface)
Lighter roasts preserve organic acids; darker roasts pyrolyze them, trading brightness for body and bitterness.
Specimen C-02
Extraction Science
TDS (Total Dissolved Solids) measures concentration. Extraction yield measures how much of the ground coffee dissolved into the brew.
Yield % = (TDS × Brew Mass) ÷ Coffee Dose × 100
Ideal extraction: 18–22%. Under = sour and saline; over = bitter and astringent.
Brew ratio calculator →Specimen C-03
Altitude & Density
At 1,900 m+ Ethiopian highland coffee matures over 9–11 months. Cool nights suppress respiration; sugars accumulate; cell walls densify.
Denser beans roast more evenly and tolerate lighter profiles without losing sweetness — the structural sugar is already there.
Reference: Yirgacheffe (1,900–2,200 m), Guji (1,800–2,300 m)
Specimen C-04
Processing Chemistry
Washed — fermentation tanks strip mucilage; terpenes (linalool, geraniol) survive. Clean, floral, citric.
Natural — cherry dries whole; sugars and yeast esters transfer to the bean. Jammy, wine-like, fruit-forward.
Honey — skin removed, mucilage retained during drying. A middle path — sweet, syrupy, mild fruit.
Contribute to the Research
Every submission helps build CAFFA's open dataset on how Ethiopian origin coffee performs across real-world brewing conditions — data that doesn't exist anywhere else at this scale.
LAB-F · OPEN DATA
Ethiopian Coffee Origin Dataset
Anonymized cupping submissions, harvest signals, and historical market data — free to use with attribution.
Browse & download CSV →
LAB-G · GLOSSARY
The Coffee Science Glossary
Alphabetical reference of the terms used across the Lab — from Maillard reaction to TDS to triangulation tests.
Open glossary →
Downloadable Research Protocols
Print-safe lab handouts — clean, scientific, gold/dark branded PDFs you can take to the bench.
PROTOCOL P-01
Standard Home Cupping Protocol
Step-by-step printable guide based on SCA methodology.
PROTOCOL P-02
Brew Ratio Reference Card
Printable cheat sheet for five brewing methods, with extraction targets.
PROTOCOL P-03
Sensory Vocabulary Worksheet
Anchored flavor families plus a blank tasting notes template.
Research Partners
We are actively seeking academic partnerships with food science and agriculture programs. If you're a researcher or institution interested in Ethiopian coffee studies, reach out: research@caffacoffee.ca.
In Partnership With
No formal partnerships announced yet. This space is reserved for verified academic collaborators.
Status · Seeking partnershipsVoices in Coffee Science
Coming soon: conversations with coffee scientists, Q-Graders, and agronomists from around the world.
Lab Notes
Short, data-driven observations from the bench. Different from full Journal essays — these are the kind of notes you scribble in a margin and then realize matter.