“The Procafé staff went about setting up the strikingly scientific method of preparing a coffee cupping. Clusters of cups, grouped in threes, were placed around two circular tables; spittoons were set in each corner, as to permit the scientist to taste, but not swallow, the shimmering brown liquid of their experiment; silver, fine-handled spoons, as well as clipboards with scoring sheets, were handed out to all participants; and timers were placed in the center of each table – timing what? Each stage of the cupping process was allotted a precise space in which to exist… amidst ticking seconds commenced the coordinated ballet.”
En route to La Suiza, the Coffeebar team, accompanied by a few DLG staff members, stopped in Nuevo Eden for a coffee cupping. Read about our eye-opening experiences and look out for part 2, coming soon.