So I’m afraid this is going to be our last cupping for a while. With Coffee Fest in two weeks, and SCAA Expo a few weeks after that, we don’t think we will be able to keep up. We hope to start up again sometime soon, but for now let’s call the public cupping “on hiatus.” Thanks to everyone who gave us coffee, and to everyone who came to taste it! It was a great experience.

But we finished with a bang. Three coffees today, one Burundi coffee from Plowshares and two from New Harvest Coffee: a Rwandan and a Costa Rica COE.

Coffee #1: Plowshares Burundi Butemba. We all liked this coffee very much. Burundi coffee hasn’t been around very long but it seems to be everywhere this year, and I’ve really been enjoying it.

Dry aroma: apple pie, buttery, nutty, chocolate, raspberry, mocha syrup
Wet Aroma: maple syrup, velvety chocolate, smooth
Break: raisins, woodsy
Brightness: medium-high
Flavor: wood, raisins, sweet (x2)
Body: medium
Finish: good, sweet

#2 New Harvest Costa Rica Terrazu Finca El Alto, COE. I feel like I didn’t give this coffee the correct placement on the table. It’s an excellent coffee. Really amazing, but roasted a bit darker than the Burundi and therefore some of the notes were lost in comparison. I think that if I placed it somewhere else it would have sparkled more.

Dry aroma: blueberry, dark chocolate, lemonade
Wet Aroma: nut, coffee cake, smoky
Break: chocolate, woody, earth
Brightness: high-medium
Flavor: flowery, chocolate, walnut, lemonade
Body: high, heavy
Finish: clean, crisp

#3 New Harvest Rwanda Gisenyi. This coffee had such nice aromatics that I kept tasting it. I’ve tasted this one from several other places, and it’s a good example of the Gisenyi.

Dry aroma: flowery, earthy, strawberry, peanut butter
Wet Aroma: grassy, chocolate, moldy (in a good way)
Break: earth, berries, caramel, sweet, apricot
Brightness: high, red delicious
Flavor: chamomile, lighter, honeysuckle,
Body: lighter
Finish: sour, cooled to clean, pleasant.