A DAMN FINE SOURCE FOR COFFEE
We recently hosted our first public, multi-roaster, origin-based cupping. About 35 of us came together to taste 12 different coffees from 8 different roasters. Ringing in the summer of Central-American coffees to come, we decided to feature Guatemalans.
Our roaster roster and their respective coffee/s consisted of the following. We were fortunate enough to have roasters from both coasts as well as here in the DC area.
Coincidentally, in the month of June, the country of Guatemala has received a great deal of acclaim. Raul Rodas won the 2012 WBC, representing Guatemala using a pulp natural coffee that had gone through an experimental fermentation process from Finca Soledad in the Acatenango region. Shortly after the WBC, a lot of green coffee from Finca El Injerto in Guatemala, sold for a whopping $500.50/ lb. This portion of the farm is 100% Mocca, a rare variety that comes originally from Yemen. Due to the high price point, this coffee has secured much notoriety for the farm as well as the country in coming year.
With such attention on Guatemala as of late, this cupping was a great medium to explore this country, while learning about the sourcing methods and farms from the respective coffees.
Bringing these 12 coffees side by side to the cupping table was a wonderful way to experience several different varieties and growing regions from Guatemala as well as an array of roasting styles. We were lucky enough to have several of the roasters present (Ceremony, Counter Culture, Dallis Bros., Square One and Vigilante.), who each spoke a bit about their coffee/s and answered questions from the group.
Although all of the coffees were washed, several different varieties were represented (Bourbon, Typica, Caturra, Catuai) allowing for a spectrum of cup results. Overall- the table provided for several outstandingly sweet, clean and refreshing coffees.
We look forward to hosting similar cupping events in the future and couldn’t have pulled this off without the help of all 8 roasters. Thanks to everyone for participating and if there’s any specific theme/ suggestion for future cupping/ tasting activities, please feel free to drop us an email.