Welcome to the Cupping Room.

The list at the moment is not extensive, but I will try to add more. The dates correspond to the year in which the coffee was cupped, so hopefully will continue to match the crop. Any comments are welcome through the contact page.

Brazil

• Camosim (2006), Yellow Bourbon (Aeropress)

Very low acidity, but great sweetness. Pleasantly heavy in the mouth, but perhaps missing a little on the finish.

Colombia

• San Antonio #3 CoE Lot (2007), Caturra (Aeropress)

One of two samples I stole the last few grams of. Great complex aromas, quite sweet with good body. Wish the fruit in the aroma was stronger in the cup as it would be amazing. Still great coffee though.

• El Cedro #2 CoE Lot (2007) (Chemex)

Small amount of a sample roast done for the auction that I snuck home. Very sweet, chocolate caramel. Great mouthfeel as well. One I wish I’d tried as espresso, though getting the acidity under control could be tricky.

El Salvador

• Los Planes (2006) (Aeropress)

Tonnes of spice and fruit, like Christmas pudding. Subtle but very present sweetness and a complex finish that slows seems to unfold more candied fruit flavours. Extremely good, lots of character. Not sure what the varietal is, but reminds me of Pacamara.

• Chalatenango Gourmet (2006) (Aeropress)

Sweet, balanced and the fruit in the cup gives way to a pleasing fudge-like taste in the finish. I had only a small quantity of it, and would like to try it again.

• La Fany (2007) (French Press)

A farm I am very fond of so perhaps I don’t see this without bias. Really creamy mouthfeel, with a great fruit and acidity balancing it out. I like this in espresso as well, though you have to be careful as the acidity can quickly dominate.

Ethiopia

• Idido Misty Valley Yirgacheffe (2007) (Chemex)

Delicious fruit in the cup, very distinct flavours though I found them hard to place/describe precisely. The smell of the coffee grinding is worth the price alone.

• Sidamo Organic (2007) (Chemex)

Surprising chocolate notes in this, especially in the finish. I don’t know much about the specifics of this regional coffee. Strong sweetness and some really nice fruit in the cup too. Incredibly enjoyable.

Guatemala

• El Bosque (2007) (Chemex)

Satisfying and fairly simple coffee, turned into a wonderful cup by its great body and sweetness. Some light chocolately notes and a little spice but not overly complicated.

• San Fransisco (2006) (Aeropress)

Strong milk chocolate with great body and some fruit as it cools.

• Viviano CoE (2006) (French Press)

Really great coffee, wonderfully sweet with a balanced bounty of fruit. Just enough acidity to give this coffee some life. Excellent as an SO espresso shot too.

Kenya

• Gethumbwini Estate AA (2007) ( Chemex/Espresso)

It tastes like blackcurrants in an intense and almost disturbing way.  Fresh from the roaster it smells like raw blackcurrants and they carry through the cup and are sweetened and a juiciness comes out.  What is most surprising is that sometimes when you press this coffee as it cools the fruit changes to a soft round tropical taste full of mangoes and papaya.  Possibly the coffee of the year for me so far.  I love this.

Nicaragua

• Coop.22 de Septiembre (2006) (Aeropress)

This coffee is all about the mouthfeel for me. Heavy, rich, creamy and perhaps even a little buttery. The fruit notes are subtle, quite delicate, and the balance doesn’t really shift as it cools. For the texture alone - a lovely cup

Panama

• Esmeralda Geisha (2006) (French Press)

The massively hyped coffee to me is liked a supercharged Yirgacheffe. I don’t remember tasting a coffee that tastes so little like coffee. Floral, sweet, with tonnes of lemony fruit all carried on within a rich, creamy body. I can see how this stood out on a cupping table, and generated the money it did.

Rwanda

• Rusenyi Bourbon (2007) (Chemex/Espresso)

A very sweet cup, but capable of exhibiting very strong blackcurrant notes. This is especially true when brewed as espresso and though it retains plenty of sweetness body that is present in the Chemex is missing in the espresso.

More to follow….