Exploring the World of Coffee Cupping
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On the evening of June 8, 2024, coffee enthusiasts gathered at Noice for our cupping event of the year. The aroma of freshly brewed coffee filled the air as about 20 participants eagerly anticipated the chance to explore and evaluate a selection of exquisite coffee samples. This event, was not just a tasting session but a journey into the sensory depths of coffee, offering a unique experience for both seasoned connoisseurs and curious newcomers.
A Sensory Prelude
The event kicked off at 8 PM with an engaging sensory exercise using the Sensible Essential Sensory Kit. This initial activity was designed to refine the participants' ability to identify and describe the various aromas and flavors that they would encounter during the cupping session. It set the stage for a more profound appreciation of the complexities within each coffee sample.
The Cupping Experience
With heightened senses, participants moved on to the main event: a blind cupping session. The idea behind blind cupping was to remove any biases and preconceive ideas about quality that may impede the cuppers judgement.
Eight distinct coffee samples were prepared without anyone knowing the coffees they are trying, each promising a unique tasting experience. The coffees cupped were:
| Origin & Varietal | Process | Notes |
|
Rwanda | Bourbon |
Washed | Star fruit, apricot, toffee, baker's chocolate |
| Uganda | SL14, SL28 | Washed | Banana, green apple, lemongrass, pineapple |
| Colombia | Gesha | Semi Anaerobic Red Honey 102hrs | Jasmine, lavender, apricot, green grapes, silky |
| Indonesia | Typica, Lini S | Extended Natural | Cherry, orange blossom, molasses, grapefruit aftertaste |
| Malaysia | Liberica | Honey | Honey, sugarcane, almond, licorice, round body |
| Colombia | Caturro | 70% Anaerobic, 30% Aerobic | Rum, peach, mango juice, pineapple, creamy |
| Colombia | Gesha | Anaerobic Natural 72hrs | Jasmine, white lily, bergamot, dragon fruit, complexed, |
The cupping process involved evaluation of each coffee's fragrance and aroma, flavor, aftertaste, acidity, body, and balance. Using the new Coffee Value Assessment forms, participants documented their observations, providing a structured yet easier approach to the tasting experience.
After a healthy and fun amount of on discussion about the coffees tasted, crowd voted cup 3 and cup 8, as their favourite cup.
A Community of Coffee Lovers
The atmosphere was lively and collaborative, with participants discussing their findings and sharing insights. The diversity of the group, ranging from experienced coffee aficionados to those new to cupping, enriched the event. Conversations buzzed with excitement and curiosity as everyone explored the nuances of each sample.
Conclusion
Our cupping event on June 8 was a testament to the vibrant coffee community spirit that is brewing in Brunei. We are excited to offer a platform for learning, sharing, and celebrating the art of coffee tasting in more casual and approachable manner. As the evening concluded, the participants left with a deeper understanding and appreciation of the diverse flavors and origins of coffee. For those who attended, it was more than just an event—it was a sensory adventure that highlighted the beauty and complexity of coffee.
Keep an eye out for future sessions and join in on the exploration of the world's most beloved beverage.
