Yesterday evening saw us gathered for our fourth cupping event led by Riley and Hols from Falcon Speciality Coffee. After a brief run through different varietals and processes, Riley introduced us to the five coffees we would be cupping: Brazil Fazenda Ouro Verde Natural Acaia, Rwanda Karengera Cyivugiza, Kenya Gatomboya AB, Peru Churupampa and unusually, El Salvador Finca Bosque Lya Decaf. This was the first time we had cupped a decaffeinated coffee and Riley explained the difference between the 3 main decaffeinating processes. He also explained the cupping process itself ‘involving no manners at all’ – ie lots of slurping!
The actual cupping part of the evening served to break down everyone’s reserve and soon we were buzzing with enthusiasm. As ever the East Africans proved to be really popular, which is great as the Rwanda will be featured on our coffee menu from this week!
Do get in touch if you’d like to attend a future cupping event.