Cupping...

So with the Roasters Guild retreat now over, I have now really focused on roast degree for cupping and keeping roasting notes more for the coffees we are cupping in VT. There can be huge differences in the cup depending on the time and temp of the roast also H20 content of the bean. Each origin needs slight changes to the sample roast for it's optimal evaluation.
This is a photo of a cupping of pre ship and arrival samples. We cup each coffee before it ships, after it arrives a port and when it arrives in the warehouse.