Kenya Cupping -
We always start a cupping with evaluating the ‘dry aroma’ – the smell of the fresh ground coffee. Then we smell the coffee as water has been added and it is steeping. Again as we break the crust of the coffee on top. And of course the aromatic experience once you start to slurp the coffee.
In this particular coffee (which we’ll talk much more about in the future) we found lots of deep fruit, ripe green grapes, caramel and rose hip (“Hyben” as we call it in Danish). Now we’re waiting patiently to get this coffee home and offer it to our customers.