Sentences with phrase «coffee cuppers»
Maya Albanese, a sustainable agriculture associate with the Rainforest Alliance, said that it was «the most successful cupping yet» for the organization, noting that she's «seen the quality of the cups and the enthusiasm of top national coffee cuppers increase dramatically.»
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«At first the professional coffee cuppers couldn't describe what they felt when they tried our coffee, but they were impressed with the quality,» and when, after drinking Break The Cup coffee for a month, they returned to their former brands they were struck by how much more difficult their previous favorites were on their stomachs compared to Break The Cup, Salgado said.
Maya Albanese, a sustainable agriculture associate with the Rainforest Alliance, said that it was «the most successful cupping yet» for the organization, noting that she's «seen the quality of the cups and the enthusiasm of top national coffee cuppers increase dramatically.»
«In our tenth year of hosting these events, we've seen the quality of the cups and the enthusiasm of top national coffee cuppers increase dramatically.
Review at Coffee Cuppers, and carried by a number of the roasters in the sidebar.
In a March 2010 article on «Island Coffees» on his Coffee Review website, renowned coffee cupper Kenneth Davids of Berkeley, CA provides must reading for coffee appreciators.
Not exact matches
A panel of 15 expert cuppers, representing North American coffee importers, roasters and retailers, evaluated the profile of each coffee according to aroma, acidity, uniformity and balance.
Understanding the broader scope of Sensory Analysis, cuppers will be challenged to develop widely used guidelines, prepare scientific tests, and approach analyzing coffee in commonly accepted formats.
I am happy to see that the trend upward in cup quality has continued year over year,» added Jeff Chean, cupper and Founder of Groundwork Coffee, a specialty and organic roaster based in Los Angeles.
Twenty experienced, volunteer cuppers — representing coffee roasters, retailers and trading companies — evaluated the coffees based on: fragrance / aroma, uniformity, sweetness, clean cup, acidity, defects, flavor, body, balance and after - taste.
«Central America, in general, had a tough time with regard to quality this year due to weather,» said Shawn Hamilton, lead cupper and vice president of plant operations and coffee buyer for Java City.
A panel of 17 expert cuppers, representing coffee importers, roasters, and retailers large and small in North America, evaluated the profile of the coffees according to aspects such as aroma, acidity, uniformity, and balance.
A panel of 15 expert cuppers, representing North American coffee importers, roasters, and retailers, evaluated the profile of each coffee, evaluating each for aroma, acidity, uniformity and balance.
One of the cuppers, Jay Isais, Senior Director of Coffee at Coffee Bean and Tea Leaf, told me «that while none of the certification programs is perfect, Rainforest Alliance is one that provides for social, environmental, and ecological considerations.»
I attended the one in Long Beach where cuppers sampled a total of 51 coffees from nine origins, including the first sample from Malawi.
First, the Kona coffee taster «usually called the cupper» carefully evaluates the flavored Kona for their overall visual quality.
Shawn has been a volunteer in Colombia to teach and evaluate cuppers for Coffee Corps, participates as a lead judge in the annual Cupping for Quality for the Rainforest Alliance, and has been a judge for Cup of Excellence.
By bringing together a diverse group of qualified cuppers in the international coffee community, this program helps to build a bridge between those who grow coffee on Rainforest Alliance Certified ™ farms and the roaster and importer communities.
5) Professional cuppers report that the higher Kona elevations produce a brighter cup, but in fact, over the years the prize - winning entries in the blind cupping at the annual Kona Coffee Cultural Festival include many farms below 1000 feet elevation.
But whether you are an adherent of Rainforest Alliance, or Fair Trade, or prefer the Direct Trade model, it was made clear to me by my cupper instructors that they believed that treating the environment well often results in higher quality coffee beans.
One of the cuppers, Jay Isais, Senior Director of Coffee at Coffee Bean and Tea Leaf, told me «that while none of the certification programs is perfect, Rainforest Alliance is one that provides for social, environmental, and ecological considerations.»
A panel of 15 expert cuppers, representing North American coffee importers, roasters, and retailers, evaluated the profile of each coffee, evaluating each for aroma, acidity, uniformity and balance.