This month we will be taking a look at three coffees from the same farm, but they have all been processed using different methods, so you will have a chance to consider how this variation affects the final cup.
We will be blind-tasting the following bourbons from Finca La Ilusion in El Salvador
- Natural process
- Honey process
- Washed process
We have decided to look in more detail at these coffees as our barista Darrell has chosen to take one of them forward as his competition coffee at the UK Barista Championships in a few weeks time!
Our sessions are free to attend and guided by members of the team. Although we vary the coffees at each Cupping in order to consider different elements, we follow a similar process each time. The ground coffee is immersed in water initially, and we smell the grounds to begin to identify aromas. The grounds rise to the top, forming a crust, which we then break and smell, before using a spoon to taste and compare the different coffees.
If you would like to come along on Wednesday evening please sign up to let us know you’ll be there. If you can’t make this one but are keen to attend a future Cupping at Southsea Coffee why not subscribe to our mailing list so we can keep you updated of future events?