Even Steve Lee, our Director of Coffee, Quality and Education (point miser that he is), scored it high and waxed poetic on its qualities in the cup.
But we had to wade through about thirty coffees from Mexico that whose taste profiles ranged from tasting something like accidentally having your mouth open just as a skunk decides it feels threatened and "expresses" itself; to sucking on old & wet jute; to "it's brown and tastes like coffee; to "hey…pretty good…"; to a stifled squeal of joyful surprise at having just sipped a cup of brown ambrosia a passing Greek Deity accidentally left on our cupping table . We keep on plugging ahead, though, constantly on the lookout for another forgetful deity accidental gift.
after we make a purchase, we continue to cup coffees from the same origin to get a better idea of what the new crop is shaping up to be and to better understanding where our coffee fits into that picture.
Flying 2500 miles to cup good coffees may seem extreme even for a guy like me who brings his
own Aeropress, Hario Hand Grinder (with metal filter!), four pounds of coffee we just roasted today…and just remembered I forgot my gram scale and coffee scoop (Drats!) Even
so, I feel it is important for us to attend/participate in events like the Cup of Excellence for all sorts of reasons.