Uganda Coffee Cupping with Special Guest!

Hello Professional Cuppers and Cupping Newbies!

I bring great news! First, as I was informed by a fellow cupper and member, the Connecticut Coffee Society is meetup's most active coffee focused group in the tri-state area!! How awesome is that? Secondly, if you?re like me, you?ve been yearning for a coffee cupping? Grab your cupping spoons, because it is with great excitement that I post the first CCS cupping of 2008!

This event we will be cupping two coffees from Uganda, compliments of Crop to Cup. Both coffees use the same processing method, with one being more labor intensive and the other done in a more modern processing facility. Having tried very few Ugandan coffees, I spoke with fellow coffee guy, which I hold in very high esteem, and he had nothing but great things to say.

Here is the break down:
Coffee A is from Eastern Uganda's Bugisu region, grown at altitudes of 4,600-6,600 ft. This coffee is processed using hand-pulping machines on the farm, and small fermentation tanks (as opposed to being brought to the larger central pulping station).

Coffee B is from altitudes ranging from 5,250-6,600 and was processed at four larger washing stations around Mt. Elgon, utilizing more percise pulping machines, full plumbing, and stationary fermentation tanks. The drying process is done on wire racks in the sun and is the same for both coffees.

Very little has changed in the way we process/brew coffee. This particular scenario reminds me of the American Tall tale of Man vs Machine, Paul Bunyan and Babe vs Joe Muffaw and the steam saw... The million dollar question? How will the two processing practices effect the overall taste profile??? That is what we will find out.

Taylor from Crop to Cup will also be present at the cupping and available to answer any questions you may have regarding the coffee/farming/processing practices.

As always, I invite all those new to cupping to come a half an hour early for cupping 101. Our cuppings are very informal, with lots of slurping, spitting and all those other things you were brought up not to do. If you're still feeling a little intimidated, I'll personally guide you through the cupping.

After the cupping is finished, we will be tasting some Uganda coffee prepared via French Press and because it is a Saturday and 11AM might be early for some, I'm going see if I can pull some strings and get you all a complementary Mimosa!

The attendance fee for this event will be $5, of which the majority will be donated to a Ugandan charity that I will announce in an follow up email.

If you have any questions, please feel free to email me anytime. For those of you attending the Coffee and Tea Festival, I look forward to seeing you in what should be a great time and for those who can't make it, I hope to see you at the cupping!

Cheers!

Donny

PS. If you have any questions with regard to directions, please don't hesitate to contact me!!!