Heavyweights. Craig Charity, Kyle Fraser and Ben Carlson discuss the freshly roasted treasure.
A rapt audience. Sarah Fraser and Warren Hill also joined in.
Ben has big plans for the beans in Burundi, especially in the Kayanza region. A micro-lot, means that only 50 bags of parchment coffee were produced from that particular harvest.
Craig grinding the beans in preparation. (On a grinder he refurbished himself, obviously.)
Take a deep breath.
The set-up.
Ben taking in the dry fragrance.
The coffee must brew for 4 minutes before you can break the crust and experience an aromatic explosion.
We were very lucky to taste this bean as it is fetching top dollar from some of the top roasters from around the world.
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The wet fragrance is the next step of the cupping. You've got to get your nose right in there.
Ben is passionate about helping the Burundian people get the most of their resource. The plan is to build a community washing station in a region that is producing some of the best coffee, but no way to process it.
Currently the farmers that produced this crop will earn around $130 profit a YEAR. Ben hopes to begin to change that by building the washing station.
Slurp. A good slurp ensures that the coffee reaches as many tastebuds as possible.
Each cup had it's own noticeably unique flavour, even though they were all from the same bag. It was pretty amazing to experience.
The flavours were extremely fruity, some people picked up banana and stewed fruit. As it cooled some delightful raspberry came through.
The washing station is an integral part of producing quality coffee from a harvest, like the beans pictured here.
Warren is a coffee enthusiast always eager to learn more. These cuppings always teach us that we can learn something new everyday.
