The Cup of Excellence (COE) started in 1999 in Brazil.
COE scoresheet evaluates each scoring element out of a possible 8 instead of 10.
The subtotal of the eight scoring elements has 36 points added on at the end to bring the total to a grade out of 100.
The COE scoresheet had several ‘firsts’ for coffee: most notably, it introduced a quality score for sweetness
The WBC scoring system ranges from 0–6 and, like the SCA Arabica Cupping Form and the COE scoresheets, the numerical system corresponds with a series of adjectives that help judges work out their response to the different elements of the scoresheet.