Cupping is an art form just like wine tasting. Our Arabica coffee comes from all over the world and we receive samples from our green coffee brokers pretty much every day. The ability to determine the positive and negative characteristics of each coffee requires years of experience. Subtle flavor profile changes can occur from batch to batch and knowing how to work with those variations or even when to pass on a lot of coffee has been one of the secrets of our success. Anybody can throw beans into a roaster, set a time and temperature and hope for the best. Successful roasters can't and don't do that. Knowing how far to take a bean in the eventual roasting process all starts with the cupping. Small batches of each bean are roasted in our lab where everything is done by sight, smell and even sound. Once the sample has been roasted it is ground and then measured out equally into multiple cups. Water at a temperature just over 200 degrees is poured over the grinds and is left to sit until the grinds fall to the bottom of the cup. Once that has happened it's time to "break" the surface. By doing this and inhaling at the same time you are able to get a full sense of the coffee's aroma. Once you've broken the surface it is now time to actually cup the coffee. Slurping here isn't considered bad table manners. By slurping the coffee you are essentially spraying your palate, allowing you to experience the full flavor of the coffee. 

SOURCING   QC  ROASTING  BLENDING  GRINDING  PACKAGING