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The coffee that we all love and drink daily is the end product of a long process. One crucial stage of this process is how the coffee seed is removed from it's fruit. We are lucky to have on our shelves coffees that reflect a few different ways this can be done. In particular, we have coffee from the Amaro Gayo mill in Ethiopia processed in two different ways: Sundried and Washed. We have come very close the end of our lot of Sundried Amaro Gayo and will only have it in stock for a few more weeks. To send off this coffee that many of us have grown very fond of i would like to cup it in the lab with you this Saturday next to the Washed version. We can talk about, and taste, the difference that processing can make. We will also taste a washed  and a pulped natural South American coffee.

So, if you are interested in learning a bit more about coffee and coffee processing, come to the open cupping this Saturday, July 3rd, at noon. Open cuppings happen every Satrday at noon in the lab at the back of the State Street Gimme. I hope to see you there!