COFFEE: The Artometrics of Java

This Coffee Quality Institute dataset covers 1,311 Arabica coffee
samples from 36+ countries, each evaluated by certified Q Graders
on a 100-point scale. That scale is built from ten sub-metrics — aroma,
flavor, aftertaste, acidity, body, balance, uniformity, clean cup,
sweetness, and cupper points — each scored from zero to ten. What the
data reveals immediately is that the realistic range for any coffee
reaching professional review runs from roughly 59 to 90.6. The
entire story of specialty coffee quality plays out in a roughly
7-point band between 80 and 87. What looks like a small difference
on a number line represents a vast difference in the cup.