Coffee Quality Institute Dataset

This dataset is gathered from the Coffee Quality Institute (CQI) in May, 2023. I've tweaked the script from the original author. See repository for more details.

Data Files

I've provided 5 CSV files which includes data from January 2018. If you would like to practice SQL, then I recommend joining and wrangling the normalised tables. Otherwise use the full table to begin exploratory data analysis.

• Arabica coffee full table (JOIN ON coffee_id and parsed dates)
• Arabica coffee certificate information
• Arabica coffee cupping scores
• Arabica coffee green analysis
• Arabica coffee sample information

Features and Attributes

Certification Information

• Country of Origin: The country where the coffee beans were grown.
• Farm Name: The name of the farm where the coffee beans were produced.
• Lot Number: The unique identifier for a specific lot of coffee beans.
• Mill: The mill or processing facility where the coffee beans were processed.
• ICO Number: The International Coffee Organization (ICO) number associated with the coffee.
• Company: The company or organization responsible for the coffee.
• Altitude: The altitude at which the coffee beans were grown.
• Region: The region or geographical area where the coffee beans were produced.
• Producer: The individual or entity that produced the coffee beans.
• Number of Bags: The total number of bags of coffee beans.
• Bag Weight: The weight of each bag of coffee beans.
• In-Country Partner: The local partner or representative involved in the coffee certification process.
• Harvest Year: The year when the coffee beans were harvested.
• Grading Date: The date when the coffee beans were graded.
• Owner: The owner or owner's representative of the coffee beans.
• Variety: The variety or type of coffee beans.
• Status: The status or condition of the coffee beans.
• Processing Method: The method used to process the coffee beans.

Cupping Scores

• Aroma: The score or rating for the aroma of the coffee.
• Flavor: The score or rating for the flavor of the coffee.
• Aftertaste: The score or rating for the aftertaste of the coffee.
• Acidity: The score or rating for the acidity of the coffee.
• Body: The score or rating for the body or mouthfeel of the coffee.
• Balance: The score or rating for the balance of the coffee's flavors.
• Uniformity: The score or rating for the uniformity of the coffee.
• Clean Cup: The score or rating for the cleanliness of the coffee.
• Sweetness: The score or rating for the sweetness of the coffee.
• Overall: The overall score or rating for the coffee.
• Defects: The number of defects found in the coffee beans, numbers of full defects are calculated on a basis of 350 grams of green coffee sample.
• Total Cup Points: The total score or rating for the coffee based on cupping evaluation.

Green Analysis

• Moisture: The moisture content of the green coffee beans.
• Color: The color of the green coffee beans.
• Category One Defects: The number of defects categorized as "Category One." Identified as full black or sour bean, pod/cherry, and large or medium sticks or stones.
• Category Two Defects: The number of defects categorized as "Category Two." Identified as parchment, hull/husk, broken/chipped, insect damage, partial black or sour, shell, small sticks or stones, water damage.
• Quakers: The presence or number of quaker beans, which are underdeveloped or defective beans.

Sample Information

• Expiration: The expiration date of the coffee certification.
• Certification Body: The organization responsible for certifying the coffee.
• Certification Address: The address of the certification body.
• Certification Contact: The contact information for the certification body.