Cupping Micro lots.
September 2, 2007
There are few things I enjoy more than spending a day sample roasting and cupping our micro lots. It’s strange how some things never get old. I suppose in large part it’s a sign of how much more there is to learn. While many will not distinguish a notable difference there are subtle nuances that are fun to identify and a challenge to highlight in a production roast.
Philip Meech has been growing his business one batch at a time and while growth often pulls roasters away from sample roasting and “playing” aroung with coffee, Philip seems to be experimenting even more getting to know each bean more intimately. As a grower we rely much on roasters big and small that invest into thorough evaluation and testing of all kinds. It’s amazing how much we learn from others about our own coffee. Phil had to bring his roaster up to our warehouse and sample roast every microlot before buying a few more bags. If this trend continues we’ll have to send left overs to the CoE auction next year.