company - education - coffee

Thursday, March 27, 2008

Romancing the cup

Cups, originally uploaded by jaminsky.

What if you took a good coffee... and preserved it? A solid 90pt cup. Strong sweetness. Good pleasant fruit. Clean and well processed on the patio. Strong aromatics and a sugary finish.

You find that coffee at origin and then you mill it to higher than specialty grade standards, let's call it grade zero.

You pack it progressively and preserve the coffees, vacuum seal and keep degradation and contamination issues at bay.

A fresh cup, prepped well, preserved on the way from the farm to the roaster. An interesting idea. No sexy brand names, just focus on keeping unique cups as close to the farm gate flavor as possible.

What would you pay for this? What value would it add to the cup? What would the coffees taste like and how different would they be from the same coffees prepped at specialty grade with 5 defects per sample in jute and normal packing?