The most important analytical factor of the new crop coffee, and one that is the most important to the end consumer, is the outcome of the coffee cupping sampling. Small batch sample roasting is undertaken, then perfectly ground/milled to the correct particle size.

Gram weight of all samples, are evenly measured, along with consistent hot water volume and temperature. The cupping involves slurping and spitting, where sensory analysis is carefully noted. Characteristics of fragrance/aroma, flavour, strength/intensity, sweetness, bitterness, acidity, body, aftertaste/finish and balance are measured.

These cupping notes are then relayed to the global export market with sample beans so that the coffee traders can present the bean offering to the roasters and the ultimate consumer.