You are here

Hi all,
 
A group of coffee producers in Oaxaca City, Mexico, in the midst of a coffee tasting. Photo by Clemente Santiago.
Earlier this week, I had the unusual opportunity to speak, via Skype video, to a group of budding coffee cuppers in Oaxaca City, Mexico. Gathered around a conference table at the offices of Sustainable Harvest – one of our importer partners – were representatives of the 21st de Septiembre cooperative, the Union of Oaxacan Organic Coffee Producers and Processors (UNOPCAFE) dry mill, and another Oaxacan cooperative named Un Sueño de Tantos. (Un Sueño de Tantos translates as A Dream of Many, which is a fantastic name for a cooperative, if you ask me.) These farmers journeyed to Oaxaca City from around the region to participate in a cupping training, and, after we had all made our introductions and waved at our respective cameras, Clemente Santiago of Sustainable Harvest asked if I would speak to the group about what cupping means to us at Counter Culture Coffee.
 
Ruperto and Ulises of the 21st with green coffee classification instructions. Photo by Clemente Santiago.
I jumped at the chance, of course. I explained that we cup coffee every day. We cup every coffee that we purchase multiple times before we make the decision to purchase it. We cup with coffee growers, and we cup with coffee consumers so that we all learn to taste coffee the same way. As farmers and cuppers, they have the unique ability to connect the flavors of their coffee that result from their work in growing, harvesting, and processing coffees: any trained cupper can recognize the flavors that result from on-farm problems like picking under-ripe cherries, over-fermentation, and improper drying, but without the farmer, none of us can affect the changes necessary to fix such problems. Cupping skills will also empower them in negotiation, as they will have the language of taste in common with the buyers of their coffee.
 
Romualdo of the 21st learning how to roast on Sustainable Harvest's sample roaster. Photo by Clemente Santiago.
 
In some ways, I was preaching to the choir – all of these folks had already made the decision to come to the week-long training. That said, the heads nodding around the table as I spoke reminded me that we can't emphasize cupping too much! The 21st has talked about cupping, a prerequisite for microlot selection, for the past two years, but other projects have taken precedence. I am so happy and proud that they've taken that commitment a step further this year!
 
Gracias,
Kim Elena
Recent Updates:
Theme They ain’t what they Llusta be These coffees should taste familiar, but pay attention! Take notes! Today’s tasting is the last hurrah for Toscano as portrayed by Nueva Llusta from Bolivia and Haru in the role of Apollo. Just Wednesday we began roasting and selling new versions of...
Next week, hard-working, super-talented coffee professionals from around the country—including our very own 2014 regional winners—will compete in the 2014 US Brewers Cup and Barista competitions (Seattle, April 24–27). In January, Mid-Atlantic sales rep Jonathan Bonchak won the 2014...
After a brief hiatus and a re-brand, Pro Dev is back—with a vengeance! Join us on Wednesday, April 30, at 3:00 pm, at our NYC Training Center for a survey discussion of what is currently huge news regarding systematic changes to the coffee market in Nyeri, Kenya. Despite the relative radio silence...
Together with the crew from Nuova Simonelli, four-time Irish Barista Champion Colin Harmon will introduce, demonstrate, and discuss the brand-new Mythos One espresso grinder, with Clima Pro technology. Is this grinder the future of espresso?Does temperature in grinding really make a difference?...
Theme Late Bloomers Luis Huayhua (pronounced WHY-wuh) and Justina Ramos are two members of the Cenaproc co-operative whose coffees we have isolated from that of other coffee growers in and around the town of Nueva Llusta. Our current offerings from Nueva Llusta hail from the second half of...
FAQ