Our last cupping session at the Factory was an exercise in extremes--extremes of quality, for the most part.  Unfortunately, the poor quality samples on the table outnumbered the higher quality samples by about three to one. 

The cuppings are usually very pleasant experiences, with an occasional bad sample or two, but to have three bad coffees in one cupping is unprecedented.  At the low end of the quality spectrum were a couple Kenya AA s from an exporter in Florida who specializes in coffees from Kenya.  Comments on these two samples ranged from 'mild', to 'weird', to 'tangy', with the descriptive tart lemon water probably being the most appropriate.  The fragrance and aroma of these coffees were colorfully described as faint, lemony, winey, buttery, hay, ham (yes, as in roasted pork), and a field of barley. 

It is interesting that some of the worst coffees garner some of the most imaginative descriptions. 

The low point of our cupping was a Panamanian coffee from an importer whose name I won t disclose for fear of being accused of slander.  This sample's highest accolades were very weak body and just o.k. , but the rest of the comments fell into slightly more aggressive categories of criticism.  For example:  'lemon water (yet again!), no flavor at all, bad lemons, light-roasted beef,' and 'BAD' were all words that were employed in the search to correctly describe this coffee's flavor nuances.

Fortunately, the day was saved by our own Colombian, a Supremo Pitalito that is relatively new to our inventory, having just arrived two weeks ago.  For those who haven't tried the Colombian in the last two or three weeks, give this one a taste.  You will probably find it bolder and sweeter than its predecessor, and a bit more flavorful. Comments on the Colombian ranged from 'smokey' and 'lingering', to 'dark', to 'very balanced and flavorful.'  

Despite all the disappointments with the other samples, it was very reassuring to discover that the best coffee on the table was one that Stone Creek currently has in production. 

The cupping was then capped off by a couple press pots of a blend incorporating Yemen Mocca and Ethiopian Harrar.  The Harrar has become a very reliable blending coffee, and maintains more fruit flavor and personality than any other coffee that we blend with.  In combination with the Mocca it yields a cup which is dark, fruity, and resonant, and which possesses an amazingly solid body. 

This seemed to put everyone in a much better mood after such a difficult cupping.