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A Coope Tarrazu cupping

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Ever since I became a Starbucks Coffee Master, I’ve wanted to experience a professional cupping.

So needless to say, I became very excited when I noticed the “coffee tasting activity at Coope Tarrazu” on the two week schedule that came out at the beginning of the trip.

When I worked for Starbucks, I learned how to find – and more importantly – describe coffee flavor profiles. They used to have us taste every single coffee in the store and note our thoughts in a “Coffee Passport.” It was that activity that planted in me the desire to go straight to coffee’s source in origin countries.

Countries like Ethiopia, Brazil, and Costa Rica.

The cupping activity reminded me of many wine tasting tours in the Yakima Valley: First, you aerate the coffee with a spoon, then smell it, swish it around, slurp (rather noisily), and spit it – with authority – into a spittoon. You then back away from the cups and ponder what you’ve just experienced.

We tasted several coffees from Coope Tarazzu, followed by three from Starbucks. My favorite was the Ethiopia Sidamo – it’s citrusy notes beg for a lemon loaf chaser.

I made some photos of the event, and wish I could include the taste and smells that accompanied them.



Written by barrentine

September 5, 2008 at 5:40 am

Posted in Uncategorized

One Response

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  1. This morning I was thinking about you….I saw on the news that ‘Dirty Jobs’ was in the PNW working on a hops farm. You should look into that next – but I would think after a ‘tasting’ on that farm your photos may not be as focused : )

    Mary & Michael Sage

    September 5, 2008 at 4:25 pm

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