Cupping Results

Specialty coffee is a term for the highest grade of coffee available, typically relating to the entire supply chain, using single origin or single estate coffee. The term was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used specialty coffee to describe beans of the best flavor which are produced in special micro-climates. Today specialty coffee refers to a modern demand for exceptional quality coffee, both farmed and brewed to a significantly higher than average standard.
The widely accepted definition of specialty coffee is coffee scoring 80 points or above on the 100-point scale used on the Specialty Coffee Association Cupping form. Coffee scoring from 90–100 is graded Outstanding, coffee that scores 85–89.99 is graded Excellent, while coffee scoring 80–84.99 is graded Very Good.

For our august 2024 batch of Kenya AA coffee the cupping score is rated to 88.

• Fragrance - 7.70
• Aroma - 8.25
• Body - 8.50
• Acidity - 8.25
• Flavor - 7.75
• Balance - 8
• Sweetness - 10
• Clean cup - 10
• Uniform - 10
• Overall - 8.75

Taste notes:

Smooth cup, sweet taste with flavor of chocolate overtones and undertones of sugarcane and red berries.

Good acidity and full bodied.