Purpose

The purpose of this project is to foster a better understanding of the impact of a varietal on a coffee’s taste, independent of terroir, elevation, processing, etc. To do this we will blind cup single-varietal coffees, score them on a 10 point scale on the factors of aroma, acidity, mouthfeel, flavor and aftertaste. Common taste attributes will also be noted. The cupper’s scores will then be averaged, as will the scores of each example of the varietals.

This definitely won’t be achieved in a single cupping. Instead, we’ll stage several over the course of a year and average the results of them all to get the best representation of each varietal we study. We’ll also be using good science and good cupping protocol. No talking, completely blind, consistent sample preparation, etc. By the end of the project my, hope is to have cupped at least 20 examples of 10 varietals.

-Roman Leal

Evocation Coffee Roasters