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70 cups of coffee tasted from 7 different lots on their farm. What an amazing cupping session. The only problem is that we started this at 7pm!!
Cupping production roasts is deceptive, the best way to find out how it's actually going to taste is to brew a pot. At Coffee Emergency.
John led us through this morning's coffee cupping (Bolivia, El Salvador, Kenya, Timor). good to meet Simon. he's got a coffeehouse in the works for Montclair, NJ!
Like soldiers lining up for parade review. The last two rounds of cupping these coffees has shown one of them to be far and away the most exciting (to me). The next few days of sampling will show no surprises as far as what to expect. I'm mostly looking to see how the samples "age out" over a week. From here on out I'm no longer cupping defensively (i.e., hunting for defects); but rather pondering potential roast profiles and searching for retailing descriptors for the one(s) we decide to move forward with.