At Sustainable Harvest® we strive to communicate the taste profiles of the coffees we sell, whether through our online information portal Growerspace or our new taste technology Tastify, which provides a visual representation of a coffee’s flavor. However, nothing captures the taste profile of a coffee quite like tasting the product itself.
It’s for that reason that last month we launched Let’s Talk Cupping, a monthly event that brings together Northwest roasters at our headquarters in Portland, Ore., for a cupping session of several coffees available from our spot offerings. Beyond simply tasting coffee, the event is a way to unite and strengthen the Northwest coffee community.
The second-ever Let’s Talk Cupping took place on July 18, and it began with an update from David Griswold on his recent trip to Brazil, where he both visited coffee farms and took in several World Cup games. David served participants a coffee he brought back from Fazenda Vila Boa while sharing his travel tales, recalling a moment during Brazil’s victory over Chile in the round of 16 when a beaming Brazil fan hoisted him into the air in celebration.
Following David’s talk, Sustainable Harvest® Relationship Coffee Manager Marcus Young highlighted the coffees featured in the cupping before inviting the group into the cupping lab. We featured six coffees from around the world: a Nicaraguan from the Soppexcca co-op; two Guatemalan coffees from Finca Ceylan and Finca Santa Sofia; an Ethiopian coffee from the Homacho Waeno cooperative; a Tanzanian from the Ngila Estate; and a Rwandan coffee from the Cyebumba washing station.
The event concluded with a tasting of cascara (coffee cherry tea) from Fazenda Vila Boa, bringing the event full circle. We were thrilled to have in attendance a range of roasters, both small and large, from all over the state of Oregon.
We invite you to bring your questions and curiosities about cupping to our third installment of the Let’s Talk Cupping event series, which will take place August 6. Click here to register!
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