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This was our first sample. What was amazing about all four coffees we cupped was that they were all Panamanians...and the flavor differences between them were *huge*.
Noe has been hired by Cafe Imports to oversee the cooperative's cupping this year. Noe has more than a decade of experience cupping and was a joy to cup alongside. This cupping was really a first peek at what will come out of the cooperative this year, and, truth be told, it's pretty darn exciting. Of course there were some outliers, but those that were delicious, man ... hallmark berry, peach, mango, creamy chocolate to come.
SM is the yellow building on the left. After getting your coffee, you can get bodywork done by Carlos.
Calixto Guillén Vásquez, “Coffee Cupper” with Finca Triunfo Verde (FTV), Chiapas, Mexico, February 2013
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I’ve spent much of my career working with the Inter-American Foundation (IAF) supporting grassroots development efforts in Mexico, Central and South America, and the Caribbean. Although I’ve had many roles over the years, one of the most pleasurable was working on its publications as photographer and photo editor. And of the many projects with which I became familiar was the role specialty coffee cultivation and production played as a far-reaching, lucrative and challenging enterprise for many smallholders throughout Mexico and Central America.
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The (IAF) has supported smallholder coffee farmers in Mexico, Central and South America since the 1970s. By the 1980s, the IAF was specifically seeking and supporting grant proposals that expanded “specialty” coffee production, a designation that refers to beans of superior quality, primarily from arabica trees, and usually grown in optimum soils at altitudes of 1000 to 2000 meters where temperatures normally stay between 15 degrees and 24 degrees Celsius.
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By the 1990s and into the 2000s support for specialty coffee cultivators became a major focus of the IAF’s grassroots development efforts. A crucial aspect of maintaining coffee quality is demonstrated by former IAF grantee Finca Triunfo Verde (FTV) staff at its headquarters in Jaltenango, Chiapas, Mexico. The Specialty Coffee Association of America (SCAA), a trade organization founded in 1982, requires the specialty coffee beans be free of enumerated “defects” and graded on 36 aromatic profiles included in the internationally recognized protocol that it developed.
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FTV, as well as most specialty coffee producers throughout the region, perform this test for quality indicators such as taste, body, aroma and acidity using a process known as “cupping,” it is performed under controlled conditions and evaluates samples pulled for analysis that are identified by number only, thus ensuring the objectivity of a “blind” test. A combination of rigorous quality control practices and excellent climactic conditions have helped many farmers produce a rich, fragrant coffee that is among the finest, and attracts the best prices, in the world.
there she blows, my cupping table, which is unfortunately in the same
room as my 3 barrel sample roaster. i improved the ventilation
though, so roast smoke doesn't affect cupping too much. - tom
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Yum Yum tested her Cambodian wonders on me today to assist with the swift removal of a stuffy nose + chest.
I've been gone to long but have many pictures to post. See you all soon!
I was initially worried the trestle (underneath part of the table) was too high, but the height seems to work for everyone who's been by so far, including some folks barely 5 feet tall. They just don't have to bend over cups.
(colour repro in this photo really sucks; had my studio lights (daylight balanced) mixing with 2800K halogens. Boo!)
Cupping of coffees from different dryers, led by Luciano.
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