The Final Stage of the Harvest: Cupping in El Salvador
Dad has been in El Salvador, carefully overseeing the final stages of this year’s coffee harvest. It’s an exciting time as we evaluate both our main production lots and a selection of microlots, each featuring distinct varieties and processing methods that we love to experiment with.
If you’ve seen our photos, you’ll notice one thing—lots of cupping! For us, as passion-driven coffee farmers and roasters, this is the highlight of the year. It’s when months of dedication, meticulous farming, and innovative processing techniques finally reveal their flavours. And this year? We’re thrilled to report that the results are exceptional.
What is Coffee Cupping?
Cupping is the universal method used by coffee professionals to evaluate the aroma, flavour, and quality of coffee. The process follows a standardized protocol set by the Specialty Coffee Association (SCA) to ensure consistency and accuracy. When we cup coffee, we assess several key attributes:
- Aroma: The fragrance of both dry and wet coffee grounds
- Flavour: The overall taste profile, from fruity and floral to chocolatey and nutty
- Acidity: The brightness and liveliness in the cup
- Body: The mouthfeel, ranging from light and tea-like to creamy and full
- Balance: How well all the flavours harmonize
- Aftertaste: The lingering notes after swallowing
Each specialty coffee is scored on a 100-point scale, with a minimum of 80 points required to qualify as specialty grade. Our farm consistently produces exceptional-scoring coffees, and this year is no exception, reaffirming our commitment to quality and innovation.
What’s Next? Bringing Our Specialty Coffee to Canada
Now that cupping is complete, the next step is bringing these freshly harvested coffees to Canada, where we’ll roast them to perfection. Soon, you’ll be able to experience the flavours of this year’s harvest, brewed fresh in your cup.
From seed to cup—crafted with passion.