Posts

Coffee Cupping, Here’s How It’s Done

 

Yesterday, we cupped some coffee samples that we had been awaiting in order to make our final decisions as to which coffees to import to the US this year. For those who have never “cupped” (taste tested) coffee before, here’s a glimpse into what it’s like:

 

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Curibamba Workshops, A Conversation with Ignacio Medina

This past weekend, we journeyed to Chanchamayo for the first of a series of workshops to promote good harvest and post harvest techniques with the local coffee growers. We met with representatives from Edegel, non profit AVSI, and Tostaduria Bisetti of Lima. We also had the good fortune to be accompanied by world renowned food critic & prolific author Ignacio Medina. Ignacio is well known for his discerning palate and is an expert on Latin American cuisine . Read more