I enjoy cupping because it not only enables my palate the sensual experience, but it also allows me the opportunity to meet some great people from the industry. Today it was Yoshi from Seven Seeds. He’s been with the team for three years now, following humble beginnings as a barista at Toby’s Estate, and a stint at San Francisco’s Four Barrel Coffee.
Cupping is an appreciation of coffee, and people. Moreover, the $4 fee you pay to cup at Seven Seeds goes towards the Women for Women In Africa organisation, and a cause worthy of donations.
Today we cupped 6 different coffees- three were roasted by Seven Seeds, one was roasted by Wood & Co, and another was from UK roaster, Square Mile.
The Ethiopian Kesha had stunning apricot and candied lemon tones, while the Burundi Kibingo tasted like sweet juicy peach. I thoroughly enjoyed the Kenyan Gathaithi, as it had that quintessential Kenyan profile- loaded with plum and blackberry tones.
I found the two Nicaraguans (LaRue & San Payo) to have praline like tones, while the Colombian Buesaco had notes of smooth cocoa and caramel.