than cupping under strictly controlled conditions with a focus on a particular outcome, (to follow a standardized cupping protocol every single time, and cup with a focus on aroma, or the initial flavor notes or finish, etc).

We cup production every day with 2 criteria in mind – QC (any taints, unusual flavor notes or problems) and then consistency of the flavor profile.

We have identified flavor notes in each coffee, that we feel are evident when the sample is roasted with the correct profile and end point.

The cupping forms that I use are slightly different than the standard form that is used by our staff.

It is essential to use a form that is easy for cuppers to communicate what they taste in the sample. It took quite some time to put together forms that work for cuppers with varying degrees of experience as well as differences in palate sensitivity.

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