Tuesday, August 14, 2007

Kenya Cupping

A few days ago we cupped some different Kenyan coffees and decided which one we will offer this coming season. It had an amazingly intense aroma all the way through.

We always start a cupping with evaluating the 'dry aroma' - the smell of the fresh ground coffee. Then we smell the coffee as water has been added and it is steeping. Again as we break the crust of the coffee on top. And of course the aromatic experience once you start to slurp the coffee.

In this particular coffee (which we'll talk much more about in the future) we found lots of deep fruit, ripe green grapes, caramel and rose hip ("Hyben" as we call it in Danish). Now we're waiting patiently to get this coffee home and offer it to our customers.

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