Are you tasting what I’m tasting? Join us to cup a range of coffees with a group, including a Q Grader, to hone your palate and discuss the good, the bad and the ugly.

Cuppings will be limited to 12 participants and will follow SCA protocol. We’ll use the SCA Coffee Value Assessment Descriptive and Affective forms. Don’t worry if you’ve never used these; we’ll give a quick and dirty intro and they’ll be for your use only. This isn’t a test or a competition, it’s a space for learning.

<RSVP HERE>

About Rob:

About the book: Cultivar asks, how much does cultivar really impact the way a coffee roasts and tastes? For years, terroir and processing have dominated the conversation, while cultivar remained an afterthought. Cultivar: A Practical Guide for Coffee Roasters challenges that narrative, offering a detailed exploration of how genetic differences shape coffee’s flavor and roast behavior. To answer this question, I dedicated 606 days to rigorous experimentation—conducting 309 roasts across 31 coffees from 6 farms in 4 different coffee-producing countries. Backed by 16 years of roasting experience and 12 years as a coffee consultant, this book is the culmination of my hands-on research, cupping sessions, and analysis. Cultivar is a practical resource for coffee roasters looking to refine their approach, understand the unique roasting needs of different varieties, and take their craft to the next level.