The process of grading a coffee's quality via its taste, aroma, and mouth-feel is called:Group of answer choicesSippingPickingCuppingFiltering

The process of grading a coffee's quality via its taste, aroma, and mouth-feel is called Cupping.

Explanation:

Cupping is a standardized method used by coffee professionals to evaluate the quality of coffee beans. During this process, coffee is brewed in a specific manner, and its characteristics are assessed through a series of sensory evaluations. This includes tasting the coffee (sipping) to note its flavor profile, smelling it (aroma) to identify various scents, and evaluating the mouth-feel, which refers to the texture and body of the coffee in the mouth.

Cupping helps distinguish different coffee beans' unique flavors and qualities, making it an essential practice in coffee roasting and blending. The other options—Sipping, Picking, and Filtering—do not specifically address the comprehensive sensory evaluation involved in grading coffee quality.