Cupping

I’m still fairly new to cupping after the virtual one I did a couple months ago. So I was really excited for this day and the chance to cup straight at the producer/dry mill with super fresh coffees.

The first table were 5 coffees from Nicaragua and 5 African heritage coffees - some of them grown here, some in Africa.

The second table was 12 coffees from the same farm, a multitude of them the same bean but processed differently.

The taste variety was mind blowing! It’s hard for non coffee people to understand talk about ripe berries, citrus fruit, tea-like… but even the inexperienced would taste the big variety that was present in the 22 samples.

We also learned that the fresh fresh coffees contain a bit more acidity than you would get when cupped at the destination. Gloria did an expert job at setting everything up and it was just an anading experience.Read more