With the cooperation of SCAA, SCAP successfully hosted the first BOP in 1996.
SCAA provided support in the following areas:
1. Official cupping form (evaluation of 10 criteria, including aroma, acidity, sweetness, clean cup, and balance)
=> *SCAA Score: Specialty Coffee Evaluation Criteria by SCAA
2. Blind cupping method (compromising farm and lot names to ensure fairness)
3. Judging protocol (re-cupping at each temperature level and standardized scoring)
Training of local cuppers