Cupping is a standardized method of evaluating coffee, and for many of us, it’s a familiar routine. When traveling to coffee farms, the methods stay the same, but the tools and your environment change. These changes can feel overwhelming, but there are real benefits being flexible and experiencing a coffee so close to its source.

Cupping at Banexports green coffee warehouse

In general, the actual process of cupping is the same at origin as it is at our roastery in Minneapolis. Samples are prepared and cupped within a 24-hour window. A 1:18 ratio with a medium or medium-fine grind size is used, and we use filtered water for brewing. But the little differences stand out, and remind us that the setting has changed.

Instead of a large hot water tower, it’s not uncommon to see multiple kettles set up for brewing. Cuppings may be hosted in small labs, which can feel a little stifling when there’s a large group, or in open-air settings on the farm.

Water setup at Genesis Coffee Sourcing 

The biggest difference is that the samples we taste are fresh.  Really fresh. Just like roasted coffee, green coffee also needs to rest after processing. The taste of very fresh greens can be metallic or sharp. It is best to recognize the flavor as really fresh coffee and continue evaluation outside that experience. The coffee may be cupped again in the future after a short period of rest to see how it opens up with rest.

What Do We Cup? 

Origin cuppings are a sneak peek into what producers and importers are working on. You can discover new menu opportunities and unique experiences for your customers. In my experience, coffee falls into one of these categories:

Cupping at Genesis Coffee Sourcing's lab

1. Coffee that is new to you and the importer. Evaluation may determine if a coffee stays as a microlot or is blended with others from the region. If you, the buyer, likes a microlot that’s destined for blending, you could request it be separated. You’ll pay more, but if the coffee is special to you, it may be worth it. 

2. Coffee that is approved as a pre-ship by the importer. These coffees are typically not public to the market yet, so you have an opportunity to purchase them first.

3. Coffee that is in development. This may be processing experiments with fermentation times, drying times, co-ferments or other explorations. It’s a way for you and producers to talk about what is working and what may not be a good fit for your own buying. It’s important to remember that even if a coffee is not suited for you, it may be great for someone else. Giving producers your feedback can help them develop a better final product.

Sample roaster setup at Genesis Coffee Sourcing (above)

Cupping at Finca Tamana in Huila (below)

Protect Your Palate

If your trip is geared toward buying and less about harvest and processing, you could taste dozens of coffees a day. To make sure you have a good time and don’t get overcaffeinated, it is important to keep these things in mind.

Banexports cupping lab

1. Stay hydrated, snack, and take breaks as needed. Palate fatigue is a real thing, and if you are dehydrated and hungry, it’s going to be difficult to taste anything. Have a snack that is not too intense in flavor, have some water, get a little coffee on your palate, and dive back into the cupping.

2. New spaces can be overwhelming. Cupping in your own personal space is an easy song and dance, but when there is a large group you have just met, new tools on the table, things can feel chaotic. If you find yourself disoriented, follow the leader! There is always a confident cupper on the trip, and that can be grounding. Remember, these cuppings are set up for more than just evaluation with importers and producers. They are set up for you as part of the visit. You are being hosted. Make the most of your time and have fun! 

3. Scoring and evaluation. If you are unfamiliar with the SCA cupping form, that’s okay! Take good notes on your experiences, and share those during the discussion. This is equally valuable. If scores are being shared, pay attention and make note of your tasting experience with those scores. This can help calibrate taste with scoring, and in my opinion, is a better way to think about 

Go With The Flow

At the end of it all, being flexible and going with the flow is the best way to make the most of your experience. This will ensure that not only you have a good time, but your fellow cuppers and travelers also have a good time. Coffee should be fun!