Cupping Controversial Coffees

Описание: Highlights ⬇️ from this video: We discuss 6 coffees that push the boundaries of the SCA cupping form. The SCA cupping form was designed for washed Arabica coffees. However many roasters use various processing methods such as: dry/natural, honey, semi-washed, and new experimental anaerobic processing methods with this SCA form.

We explore these today in addition to Robusta Canephora coffees (which have a different cupping form). The full blog and PDF Download is here: https://sca.training/howtocoffee/2022...

THE SCA CUPPING FORM WAS DESIGNED FOR WASHED ARABICAS ONLY.

Our Robusta Table (3)
~ A high quality, Organic India bean from the Araku Valley, dry/natural processed.
~ A fine, Vietnam Lam Dong Central Highlands bean “winey” dry/natural processed.
~ A standard, Uganda Screen 15 dry/natural processed bean.

Our Arabica Table (3)
~ A commercial grade India Kent/Timor Blend, from Araku Valley dry/natural processed.
~ A specialty anaerobic honey process bean from Honduras.
~ A specialty anaerobic wet hulled Sumatra coffee.

CUPPING AND SENSORY RULES
I want to ensure that we are on the same page with our cupping protocols. We want to adhere to SCA cupping standards as instructed by the SCA Cupping Protocol (available PDF) practiced around the world.

Also, my house rules avoiding bad habits or personalized preferences that can interfere with others proper cupping experiences. Our of etiquette let’s focus on an optimal atmosphere by collectively:

~ Affirming this is a judgment free zone, where we are collaborating - not competing.
~ Not whistling, creating drama or drawing attention to ourselves through our slurping habits.
~ Restraining from moving cups, shaking grounds and otherwise disturbing the cupping setup.
~ Not moving too slowly (give everyone a chance) and not pushing up near or pressuring the person in front of us.
~ Using a dispensing cup or 2 spoons with one designated to slurp and the other designated to transfer coffee without transferring germs.
~ Keeping thoughts and reflections to ourselves so as to not influence others.
~ Attempting to use the SCA cupping form.

CUPPING FEEDBACK

ROBUSTA
Organic India Araku Valley
~ Earthy, Corn Nuts, Smoke, Roasty, Phenol, Green Grass, Metallic, Nutty

Vietnam Lam Dong “Winey”
~ Dried Fruit, Fig, Peanuts, Hazelnut, Dark Chocolate, More mellow than India

Uganda Screen 15
~ Metallic, Bitter, Oil, Petrol, Rubber

ARABICA
Commercial India Kent/Timor Blend
~ Earthy, Woody, Tamarind, Spice, Orange, Bell Pepper, Cherry

Specialty anaerobic honey Honduras
~ Fruity, Bright, High Lemon Citrus Acidity, Sweet

Specialty anaerobic wet hulled Sumatra
~ High Complex Acidity, Tabasco, Cheese, Herbal Tea, Sweet

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