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Fred had just spent a view weeks in Durham + Chapel Hill spending time with Virmax East Coast US, Badi Bradley and the Grant Tenille.
Prepping for another Cupping Session at the office!
Testing our new Harvest Blend which will be available on our online store starting this week through November.
Harvest Blend is just what we need to fully enjoy and appreciate Autumn!
Get EXCITED!
Here Luciano, the head cupper at the farm, wanted to prove the point that:
1. Coffees from the same micro-region of the farm could taste different, depending on whether they were grown closer to the top of the slope or the bottom (100-200ft away), and that people could taste the difference when properly guided.
2. The "same" coffee dried on different mechanical dryers or on different batches on the same dryer could taste different and people could also pick up those differences. We cupped 7 different batches from one hillside.
And he was right on both instances.
It is impressive how the workers at the farm track where exactly each coffee is coming from, how that information goes to the cupping table at each stage, how the farm managers and agronomists grab that feedback and actually use it to improve how coffee is grown, fertilized and harvested in each slope on the farm. And it is even more impressive how all of that is coordinated with the "tratoristas" (the tractor drivers, each of whom manage a specific section of the farm) and a huge team (including hundreds of seasonal workers) to implement the improvements.
Dallis Bros. Coffee staff trip to the Fazenda Nossa Senhora Aparecida in Alta Mogiana, a coffee farm in the countryside of the state of São Paulo, Brazil, between May/June of 2010.
Check out more at: www.dallisbroscoffee.com
Cupping refers to an ancient Chinese practice in which a cup is applied to the skin and the pressure in the cup is reduced, usually by a flame, so that the skin and superficial muscle layer is drawn into and held in the cup.
Cupping is believed to stimulate flow of blood, lymph and Qi to the affected area. Its uses include relieving pain in the muscles, especially back pain from stiffness or injury, and clearing congestion in the chest, which can occur with colds and flu. It can even benefit menstrual problems and digestive problems, too.
A certain amount of bruising is expected both from fixed position cupping (especially at the site of the cup rim) and with movement of the cups.
There are two ways of putting on the cups 1. with this kind that you remove the air or 2. a flame inside the cup. It pulls up the toxins in your skin to help regulate your hot and cold chi.
a couple of pics I took for a coffee cupping article I'm writing for CC cusine & nightlife publication
1st Tea (Shou Mei) – Shou Mei is a white tea and as a white tea is very different from other types of tea such as green or black tea. White tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas) or fermented and fired (the process used in black tea). The leaves are naturally withered and dried in the sun.
One of the flights we cupped were of all the experimental processing lots from Finca Mauritania. There were 9 different samples all together.
Menyediakan rawatan serta kursus urut tenaga batin,urut tradisional,refleksologi,bekam darah serta menjual produk-produk kesihatan.
Some people actually preferred the Loring batches. I know Bjornar and I both agreed that the Probats were better. One of the coffees was pretty weak too, an El Salvador Santa Rita - just blah.
Mary Tellie, owner of Electric City Roasting Company, sits down for a coffee cupping.
At Electric City Roasting Company, it's all about the bean. Our award-winning coffee starts with only the best beans, selected from across the globe and roasted to perfection. We maintain our standard of quality by visiting coffee farms around the world to find the finest beans and to support the farmers who make Electric City Roasting Company coffees possible. Electric City Roasting Company is dedicated to Direct Trade and Fair Trade practices.
Raw coffee beans, also know as "greens," are roasted daily at our Northeastern Pennsylvania location for the ultimate coffee experience. We make sure that every blend is bursting with freshness, flavor and aroma. This is why we are the roasteria of choice for discerning coffee lovers.
Owner Mary Tellie is a coffee aficionado, certified cupper and a roaster with decades of experience. She has been featured in Roast Magazine, Barista magazine and Milford Magazine. Electric City Roasting Company is a member of the Specialty Coffee Association of America.
Electric City Roasting Company’s specialty gourmet coffees are available at three locations around Northeastern Pennsylvania. At Zummo’s Café, we also offer a variety of delicious homemade pastries and sandwiches, as well as a Clover machine that brews each cup of coffee to its own unique characteristics.
For More Information checkout: www.electriccityroasting.com