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Adresse:
ENKU COFFEE EXPORT PLC
Kirkos Sub City, Woreda 8, Hous NO. 605
Addis Ababa, Ethiopia
Tel.:
Phone: +251 911 523972
E-Mail:
coffeeenku@gmail.com
Cupping
The flavours of Ethiopian coffee are mostly characterized with being floral and fruity, and are known for a higher acidity and a medium body. The coffee beans are also either washed or naturally processed, which have different effects of the flavour profile of the roasted coffee.
Washed coffees often express jasmine or lemongrass characteristics, and are lighter on the palate. Naturally processed coffees, on the other hand, have more fruity or winey tones, bright acidity and a medium to heavy body.
Since the taste of coffee plays the most important role for the consumer, sensory testing is a very decisive part of quality assurance. This testing is carried out by a technique called coffee cupping. The testing of roasted coffee after sample roasting can have various purposes:
• To proof whether the green coffee matches with its sample chosen by the buyer
• To determine options for prospective blends with other coffees
• To determine the roasting profile of the coffee
Since the taste of coffee plays the most important role for the consumer, sensory testing is a very decisive part of quality assurance. This testing is carried out by a technique called coffee cupping. The testing of roasted coffee after sample roasting can have various purposes:
• To proof whether the green coffee matches with its sample chosen by the buyer
• To determine options for prospective blends with other coffees
• To determine the roasting profile of the coffee
They are first roasted, ground, inspected visually and by odour a second time, weighed and poured. In cupping, coffees are scored for ten different criteria, each from 1-10. Anything that scores less than a 6 is not considered good. These criteria include: aroma, flavour, aftertaste, acidity, body, uniformity, balance, cleanness, sweetness and an overall score. These scores are then added and scored out of 100.