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X-ORIGINAL-URL:http://coffee.meetup.com/346/calendar/7715864/ical/Uganda+Co
 ffee+Cupping+with+Special+Guest!/
X-WR-CALNAME:Events - Uganda Coffee Cupping with Special Guest!
BEGIN:VEVENT
SUMMARY:Uganda Coffee Cupping with Special Guest!
DESCRIPTION:Connecticut Coffee Society\n\nHello Professional Cuppers and Cu
 pping Newbies!\n\nI 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!\n\nThis event we will be cupping two coffees from Uga
 nda\, compliments of Crop to Cup. Both coffees use the same processing meth
 od\, with one being more labor intensive and the other done in a more moder
 n 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.\n\nHere is the break down:\nCoffee A is from Easte
 rn Uganda's Bugisu region\, grown at altitudes of 4\,600-6\,600 ft. This co
 ffee is processed using hand-pulping machines on the farm\, and small ferme
 ntation tanks (as opposed to being brought to the larger central pulping st
 ation).\n\nCoffee B is from altitudes ranging from 5\,250-6\,600 and was pr
 ocessed at four larger washing stations around Mt. Elgon\, utilizing more p
 ercise pulping machines\, full plumbing\, and stationary fermentation tanks
 . The drying process is done on wire racks in the sun and is the same for b
 oth coffees.\n\nVery little has changed in the way we process/brew coffee. 
 This particular scenario reminds me of the American Tall tale of Man vs Mac
 hine\, Paul Bunyan and Babe vs Joe Muffaw and the steam saw... The million 
 dollar question? How will the two processing practices effect the overall t
 aste profile??? That is what we will find out. \n\nTaylor from Crop to Cup 
 will also be present at the cupping and available to answer any questions y
 ou may have regarding the coffee/farming/processing practices.\n\nAs always
 \, I invite all those new to cupping to come a half an hour early for cuppi
 ng 101. Our cuppings are very informal\, with lots of slurping\, spitting a
 nd all those other things you were brought up not to do. If you're still fe
 eling a little intimidated\, I'll personally guide you through the cupping.
 \n\nAfter the cupping is finished\, we will be tasting some Uganda coffee p
 repared via French Press and because it is a Saturday and 11AM might be ear
 ly for some\, I'm going see if I can pull some strings and get you all a co
 mplementary Mimosa! \n\nThe attendance fee for this event will be $5\, of w
 hich the majority will be donated to a Ugandan charity that I will announce
  in an follow up email.\n\nIf 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 w
 ho can't make it\, I hope to see you at the cupping!\n\nCheers!\n\nDonny\n\
 nPS. If you have any questions with regard to directions\, please don't hes
 itate to contact me!!!\n\nNorwalk\, CT  06854 - USA\n\nSaturday\, May 10 at
  11:00 AM\n\nPhoto: http://photos1.meetupstatic.com/photos/event/5/0/9/9/ev
 ent_6260633.jpeg\n\nAttending: 37\n\nFee: Meeting fee: USD 5.00 per person\
 n\nDetails: http://coffee.meetup.com/346/calendar/7715864/
LAST-MODIFIED:20080512T185916Z
UID:event_7715864@meetup.com
CLASS:PUBLIC
CREATED:20080410T223231Z
DTSTAMP:20091218T151521Z
DTSTART:20080510T150000Z
DTEND:20080510T170000Z
GEO:41.09;-73.54
LOCATION:Goccia - 19 North Water Street - Norwalk\, CT  06854 - USA
URL:http://coffee.meetup.com/346/calendar/7715864/
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