As a roaster we are ever vigilant about the green coffee we buy. We cup and cup and cup some more. Our hotel and restaurant customers demand it; As do our mom &pops and our Specialty shops as well.

How do you dicern good coffee from the rest?

When I was proctoring as a roaster it alwas seemed to come down to what tasted good.
Neither Origin, Title, or Embellishments really seemed to matter. I learned to cup realatively blind and focus was always on the cupping parameters of Flavor, Body, Acidity, and nose (aroma).If the coffee was good we'd buy some bags. Consistency is everything because people find a coffee they like and tend to stock with it.

I welcome your ideas.

"Brew Unto Others"

Best,

David

As Always, In Loving Memory Of Juan Valdez