Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification from the Coffee Quality Institute (CQI). Coffee is first graded when it's green. If there are defects the coffee is determined to be “not-specialty grade”. For those specialty coffee beans that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues, defects and taints, will lower the overall score.