Cupping is the process used in the coffee industry to evaluate the aroma and taste of coffee. Here at HG, we cup coffee for several reasons, including staff and partner education, quality control, palate development, and to determine what specific flavor notes should be listed on our labels.
When it comes to quality, three essential characteristics must work together harmoniously to create great espresso: acidity, sweetness, and bitterness.
I’ve been captured by the allure of one of the last standing bastions of potential for specialty coffee production left in the world. I write this as I travel across the world for a second visit to the eastern shore of Lake Kivu in the DRC in less than a year.
As I cross the Atlantic Ocean on the beginnings of a 36-hour journey to eastern DR Congo, I struggle to find an easily digestible way to explain why I am looking forward to going to one of the most dangerous places in the world. There is just so much to say.