Benefits of Coffee Cupping at Origin

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Information about Benefits of Coffee Cupping at Origin
Business & Mgmt

Published on January 29, 2009

Author: cafemakers



Presentation on the value proposition for an objective coffee quality rating system in Kona. Presented to the Kona Coffee Farmers Association meeting, Jan. 30, 2009

Benefits of Objective Coffee Cupping Andrew Hetzel, Cafemakers, LLC

Kona coffee has a beautiful legacy

Modern reality is sometimes very different

Labeling is only part of the problem

Taste what matters

All Kona producers are in the same boat

You need to communicate quality and flavor

An objective rating can quickly communicate value

The coffee industry is making money A recognized world standard is most credible

The Q System is a building block

80% of coffee's 1500+ chemicals are volatile aromas


Acidity adds life to coffee

Fat lipids create mouth-feel

No flavor should overpower others

Aftertaste remains on the palate


You can start by doing it yourself

Routine cupping and analysis gives you data for improvement

Communicating quality will help to avoid unpleasant surprises

Today’s quality initiatives ensure Kona’s future as a coffee origin

Andrew Hetzel Proof is always in the cup +1 (808) 990-8717

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