Expensive Coffee doesn't mean Best Tasting!

Last Saturday at Dutch Colony Frankel Avenue, I co-facilitated a coffee cupping session for the public and like minded caffeine enthusiasts.  It was the 2nd time held at the very new Frankel outlet but series #005 of Dutch Colony Public Cupping series.

"Best tasting does not have to be Expensive": A subtle concept the team had of which I wanted to deliver in all integrity, on a level platform in that 60 minutes of slurping and evaluating those liquid gold. A level platform means we roasted all the coffee to hit the sweetest spot with controlled and recorded parameters and this include the two joker in the pack, Kopi Luwak from Aceh Gayo and the famous Jamaica Blue Mountain. To most in the team, it was their first time tasting both coffees and I am pretty sure the same goes for all the 12 participants who signed up.

The team came an hour earlier to a set up the cupping table.

Conducting a briefing and introduction before the action starts.

Cupping well underway. 

On the table we had in total 20 cupping bowls holding 10 coffees. 3 Naturals and 5 Washed coffees from Ethiopia and each of Kopi Luwak and the Jamaica Blue Mountain. Of course it wasn't mention at the start of the session what coffees is on the table (we call it blind cupping) but the participants was informed that on the table sit two world most expensive coffees and you can see their eyes sparkling with joy. Empty sheets of paper was placed at the side of each coffee for the cuppers to pen down tasting notes and the stage was their's!

No guesses but we all know which one of the coffee came on top of the list; both natural and washed processed Arichi single origins from Ethiopia Yirgacheffe came on top but surprisingly, the Luwak was the best of the lot on the "Dry Fragance" evaluation. (And I wonder if coming out coated from the rear hole of the civet cat explains the aromatics!)

Tasting notes of the Blue Mountain was the most interesting of the lot with majority describing both the Aroma and Flavours to be woody, cedar, pinewood, tree bark, paper, carton, Ikea furniture.  I explained that the greens being stored in aspen wood barrels could be the reason why the coffee are tasting like that but I may be wrong. (Does anyone here has got experience cupping Jamaica Blue Mountain and like to share tasting notes?)

All in all it was an enriching afternoon and I personally felt the objective of this session with its planned concept was met. Already looking forward to series #006 at Dutch Colony Pasarbella.  By the way, this is my first written post after what have been a long time. Via my trusty Android Samsung Note 3 phone, my apologies for any 'rong' spelling and auto-'korrects' as I try to proofread what is written. 

Photo credits goes to Atan Chua and used with permissions.