Notes From Gimme's Public Cuppings
It's been a little over one month that I've been hosting open cuppings in the lab in the back of the Gimme! Coffee on State Street and things couldn't be going any better. Each week there has been a different, small, very interested group of people showing up to talk about and taste coffee. We have had a diverse group of folks attend; roasters from other coffee companies, students from the universities in town and many regulars from our cafes. It's great to see how information is shared, and misinformation dispelled, when you get a good mix of people together. For many people this tasting was the first time they realized coffee can be sweet without sugar. So don't worry if you don't know anything about coffee or feel like a pro taster. If you've got a tongue you are welcome to join us.
Great coffee is no accident, so we've been starting off the session with an intro into how and where coffee is grown. Next, we talk about how we get coffee that is roasted and ready to brew from the seed of a little red fruit. Then, we get into the sniffin and slurpin! Properly tasting coffee is a loud, sometimes messy process. If you are someone who gets hushed for slurping your soup at the dinner table, you will feel very welcome here. Each Saturday there have been many "a-ha" moments, when people who think that all coffee tastes the same realize that they can pick out differences in the brews based on terroir and processing. This cupping has quickly become the favorite part of my weekend, I just love drinking coffee with new faces! This weekend we will have our Finca San Luis on the table next to some contrasting coffees. If you hadn't gotten a chance to try this first mico lot, you should really consider stopping by. We're only going to have this coffee for another month and it's smooth, sweet and satisfying. Hope to see you on saturday at noon!
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