CUPPING

CUPPING OUR SPECIALTY ARABICA

We buy and blend different Arabica cherry varieties – red Catuai, Catimor, and S795. We are selective and able to identify different varieties. We do experimental lots, cup, then duplicate the blend.

Over the years, we have been building a knowledge of our different cherries, blending soils, climate, altitude plus flavours. We are very interested in working with our beans to get the very best taste and showcasing Myanmar coffee, especially from this region, a hot spot for coffee.

Our owners are both qualified cuppers and processors giving them the unique opportunity to quantifiably analyse experiential lots. At different points of the harvest, they can run a lot from the field to the factory, then process, dry, mill, and cup it. Based on the results, they can make optimal decisions on how to process the coffee that season.

Through this approach, they can blend the varieties and decide on processing (e.g., washed, honey, or anaerobic) to bring out specific characteristics and flavours of different varieties or farms.

The cupping then guides the processing for the season. Detailed notes over the years allows the company to work with buyers to deliver their exact specifications.

We incorporate cupping forms and tasting notes into actionable insights and steps that are farm and process facing. We can check for improper drying, and even insect damage based on a sour flavour in the cup.

We can also compare past samples over the year to see if GAP practices are translating into a better cup.