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.
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.