Cupping 10.28.12

Coffees Cupped: 8 (Kenya Nyeri Gatomboya, Kenya Nyer Gaturiri, Brazil Fazenda do Serato, Honduras Celaque Lempira, Costa Rica Tarrazu “La Violeta”, Columbia San Gerado, Guatemala Antigua Finca La Folie, El Salvador Finca Siberia)

Varietals: Bourbon, Caturra, Catuai, SL-28



Our first varietal-focused cupping was a blast. The cupping was totally blind and samples were prepared with 11 grams of coffee and 180 milliliters of water. Everything on the table was excellent but the SL-28’s really stood out. Their characteristics were instantly recognizable to several of the cuppers, which might have compromised some of the blindness of the cupping. There was also a significant amount of variation on the scores between cuppers. We didn’t do a calibration, which I think was noticeable. Still, averaging it out should give a good representation of the coffees. This project is still in its fledgling stage, but I definitely think we started off strong. 


The purpose of this project is to foster a better understanding of the impact of a varietal on a coffee’s taste, independent of terroir, elevation, processing, etc. To do this we will blind cup single-varietal coffees, score them on a 10 point scale on the factors of aroma, acidity, mouthfeel, flavor and aftertaste. Common taste attributes will also be noted. The cupper’s scores will then be averaged, as will the scores of each example of the varietals. 

This definitely won’t be achieved in a single cupping. Instead, we’ll stage several over the course of a year and average the results of them all to get the best representation of each varietal we study. We’ll also be using good science and good cupping protocol. No talking, completely blind, consistent sample preparation, etc. By the end of the project my, hope is to have cupped at least 20 examples of 10 varietals.

-Roman Leal

Evocation Coffee Roasters

Delving deeper into the taste impact of coffee varietals.

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