The Cup of Excellence award ceremony in Machado, Brazil was preceded by an opportunity to sit down with some of the finalist farmers that had traveled to the competition site. Read more »
To get to the COE’s international jury, a coffee must pass through two previous competitions. The first is held immediately after the harvest, and is open to all growers that believe they have had an exceptional harvest. Needless to say, hundreds of samples are submitted! The vetting by the national judges reduces the assortment down to a more manageable group of about 100 coffees. Two weeks before the international competition, the second national competition is held to go through the initial 100 coffees to further narrow the field. So every coffee we start with ad already passed through two rounds of competition, where each had been carefully roasted and then tasted – literally – hundreds of times. Read more »
The structure of the Brazilian Cup of Excellence competition was pretty much the same as the other COE competitions I’ve done elsewhere around the world. The basic structure calls for Monday through Thursday being dedicated to the actual competition, with Friday devoted to re-cupping the top ten coffees and then capped by meetings with the farmers. Friday evening is the ceremony where the winning coffees are announced and their proud farmers accept their awards. Saturday and Sunday is usually devoted to field trips to meet the winning farmers at their farms (whenever possible), or visiting other growers and mills in the region to get a better idea of the agricultural practices in the region. Read more »
I arrived in-country at the airport in São Paulo on Sunday morning, after 17 hours of travel from Portland. Over the years I’ve gotten used to these long-haul flights, but was pretty tired nonetheless by the time I got to Brazil. A seeming common element of every Cup of Excellence competition that I have ever attended is that the competition is actually held somewhere out in the coffee regions, which never seem to be conveniently located adjacent to the airport. I’m secretly glad that this is how they are organized, as it is great to be out of the big cities and in the rural areas where the coffees are grown, but this almost always means an additional 3 or 4 hours travel by van or bus from the airport to the competition site. But after these long flights, all I really want is a shower and some food. And a couple of cups of nice coffee wouldn’t hurt my feelings! Read more »
I just returned to Portland from helping judge the most recent 2009 Cup of Excellence® competition, which was held during the end of November in Machado, Brazil. It was a fantastic competition, held in an amazing coffee producing country I have wanted to visit for many years. Read more »
OK, so it’s really cool here and all, but I gotta tell you, it’s a long time! Can’t wait to get home and see the fam and get back into the grind. Lots of stories to tell you, and most of them will be the honest truth.
I think I’m gonna get a Big Mac soon as I see those arches!! Living on beans, rice, goat, beef, and chicken, prepared about two ways is getting to me. Read more »
Paul Songer has the process for this project mapped out really well. He also has an excellent awareness of statistical data. Seven primary coffee growing regions in Rwanda had been identified as potential appellations. Last year, the panel, with deep experience in this sort of cupping (descriptive cupping that is) narrowed this down to three by cupping each numerous times over the year and coming to the conclusion there are three three primary character differences. Read more »
If a national brand is selling what should be your brand’s share of the low competition espresso market, you can claim it now.
Coffee Bean International can produce a top-quality espresso tin for your brand so you can now sell your share of this highly valuable (as in 50% gross margin valuable) market. We know the days are gone when private brand offerings were reserved for the bottom shelf. These specialty tins will attract new buyers, as a high value proposition on espresso in tins is rarely available. Read more »
Organic food was once the only choice consumers had. Before synthetic fertilizers, herbicides and pesticides were invented, that was it.
It was reported this month that the organic coffee market has topped $1.3 billion, securing its place as the most valuable organic product imported into the US. This is surprising. Most of what you read about organics pertains to produce, meat, dairy, eggs, and baby food. That’s because there is a clear and direct perceived health benefit. For example, when your customers stand in the produce aisle and pick up a piece of fruit, they understand what the organic apple offers. So why is organic so important to coffee drinkers? Read more »