This year, Taiwan Coffee Laboratory, on behalf of the Council of Agriculture, Executive Yuan R.O.C. (Taiwan) and Taiwan Coffee Association, is enlisting the help of Alliance for Coffee Excellence (ACE) to host the first ever Private Collection Auction (PCA) of Taiwanese specialty coffee.
“With a diversity of coffee varieties, and the many thoughtfully detailed processing steps found in these different farms, we found a wide range of flavor profiles and experiences when cupping the samples,” said Scott Conary, head judge at ACE. According to Scott, such flavors included everything from tropical fruits & Dark brown sugar to savory umami and spice notes.
Taiwanese farmers have been growing coffee for more than a hundred years. Since Taiwan Coffee Laboratory started working with the central and local governments to organize national coffee evaluations and regional competitions, they have witnessed a significant increase in the cup qualities of locally grown specialty coffee. This auction will honor the incredible work of the local Taiwanese coffee farmers and share their prize coffees with the rest of the world.
“Taiwan is probably the most saturated place in the world in terms of specialty coffee culture. The booming consumer market and the close proximity of coffee farms and urban centers motivate local baristas, roasters, and coffee traders to visit and connect with the producers. In the past, we used to think that consumers or retailers in big cities and the coffee farmers who produce the coffee exist in two non-overlapping spheres. That is no longer true in Taiwan; the ever more regular interactions and philosophical exchanges between the consumer market and the farms now allow both to more clearly explore cup qualities for all.” – Krude Lin, president and founder of Taiwan Coffee Laboratory
By pinpointing exceptional producers with the Private Collection program, ACE will curate auctions with organizations and farmers who best exemplify ACE’s standards & its Cup of Excellence programming, and hopes to expand its reach with these curated auctions.
Join CCR as we support Perennial Cafe on West Franklin street in Chapel Hill for their ‘Grand Re-Opening’ Ribbon cutting ceremony on Monday, August 16th at 10am.
Perennial had re-opened in June after having closed operations when the pandemic started. Starting by focusing on take-away, online ordering and curbside, the Cafe was able to expand their lovely outdoor seating on both their side & back patios for all to enjoy.
Now with this ribbon cutting ceremony they are also celebrating the opening of tables inside the Cafe for folks to soak in the beauty of the space.
Masks are currently required to be worn while indoors unless actively eating or drinking while seated, due to the current state of the pandemic.There is still much to enjoy and celebrate in this striking space, with its high ceilings and lush greenery.
Enjoy an elevated coffee experience with seasonal menus based on favorite cocktails twists and herbs growing in the back patio! Linger with amazing, locally baked treats, and maybe some award winning chocolate CCR collaborated on with local chocolate experts Chocolatay!
Sensory Education Training (SET) VC is a global calibration event that will be led by Cup of Excellence (CoE) Head Judge Scott Conary in August 2021. Students around the globe will cup and score coffee sourced from award winning CoE farmers and
renowned green-coffee importers. This unique event will allow students to evaluate their cupping scores in comparison with those of a global community of coffee professionals.
Schedule based on New York Time (UTC–4)
August 6th, 10a.m. and 5p.m.: Welcome/Presentation.
August 20th: Scores due for submission.
August 27th, 10a.m. and 5p.m.: Presentation of results, plus question-and-answer session
For more info go to https://cupofexcellence.org/sensory-education-training-virtual-calibration-august-2021/
Course Details:
Prior to the event start date, SET VC students will receive a box containing roasted samples for three cuppings, CoE score sheets, an official CoE cupping spoon, and other goodies from our sponsors. On August 6th, SET VC will kick off with a special presentation by Head Judge Scott Conary. Scott will teach students how to cup and score using the CoE score sheet, and explain what makes CoE award-winning coffees so special. At this time, students will learn how to set up the event cuppings in the comfort of their homes or cupping labs.
In August, students should cup the coffees mailed to them, score the coffees, and return their completed score sheets to the event coordinators.
During these 10 days, students will have access to special video sessions lead by CoE staff along with Scott himself, and have the opportunity to have their questions answered. Students may also communicate directly with their fellow participants via this event’s What’sApp group.
After submitting their score sheets, students will receive individualized evaluations of their work and reports compiled by Scott. These reports will be based off the same data CoE uses to select cuppers for their National Juries. The report will provide insight regarding students’ cupping skills and their assessments of the coffees that were evaluated.
On August 27th, students will join Scott for a virtual presentation of the data collected from all participants, and will answer questions about the coffees’ attributes, the cupping data, and more.
Participation in the SET VC session will give students the following opportunities:
Learn how to cup and score coffee using the CoE score sheet
Cup and score award-winning and unique coffee
Compare cupping scores within a global coffee community
Gain understanding into what high-scoring specialty coffee is
Develop and further their own cupper confidence and accuracy
We are so excited to support the 5 year anniversary of Bulldega Urban Market by sharing our personally sourced Farmer Direct Relationship coffees at @bulldegadurham this Saturday (May 8th) from 12pm – 2pm.
There will be a little something for everyone with some unique options and we will be hand brewing both hot and iced coffee ☕
“It was an honor to lead the Cupping teams around the world to sample these unique coffees from these innovative producers,” Scott Conary, the head judge of the competition and owner of North Carolina’s Carrboro Coffee Roasters, said. “I was impressed overall with the consistency of the cupping experiences, both in terms of temperature changes through a single cupping, and comparing separate cuppings. This kind of consistency is a testament to the quality of these coffees, which also showed up when different judges from around the world described their experiences similarly! These top coffees sampled for the auction would impress anyone with their uniqueness, clarity and their sweet, well-structured character”
The winners, 11 of which scored 88 points or above, represent six farms and five processes.
The first-place winning coffee, an Anaerobic Low Temperature processed Ethiosar from Los Placeres Farm, earned the competition’s only 90+ score with 90.30 points.
Overview:
> 15 Winning Lots
> 6 Farms
> 2 Rainforest Alliance Certified coffees, including the 1st place Ethiosar variety
The quality competition and auction program is part of ACE’s ongoing Private Collection series, which launched in 2019 and features partnerships with origin-specific green coffee producers focused on quality focused production. While these small auctions are separate from the ACE long-running Cup of Excellence competition and auctions, both have the goal of supporting farms and farmers who work to create & increase quality in the industry as well as celebrating innovation and connecting farmers to buyers.
“The Ethiosar taking the highest score was definitely a pleasant surprise! We never would have expected that, and for it to have been processed using one of our new controlled fermentation techniques is equally fulfilling. This is the first time we’ve included this variety in any sort of auction, and it’s quite a rare variety to see in these types of circuits,” said Fincas Mierisch General Manager and Cup of Excellence Head Judge, Eleane Mierisch.
The Ethiosar variety – also represented in the 6th place winner – is a hybrid of the Ethiopian varietal Rume Sudan and Sarchimor, whose offspring is then re-crossed with a Villa Sarchi.
These coffees are lovingly cared for by the Mierisch family, Nicaraguan coffee producers since 1908; with farms perched in the beautiful mountains of Matagalpa and Jinotega. Their private auction ‘Los Favoritos’ was born in 2013 as an initiative to show the world the exquisiteness and allure of the coffees produced by them.
Characterized by cultivating different varieties and experimenting with distinct post-harvest processes, the lots are chosen from the cream of the crop of the family ‘s eight farms. “Quality is not a coincidence. Quality is hard work that is built every day. We are a generation that is passionate about coffee and our mission is always focused on continuous improvement, innovation, and sustainability“, says Eleane Mierisch, who is leading this project along with her family.
Meet Edith Meza Sagarvinaga, the farmer behind our current featured coffee, Finca Tasta Honey Caturra, Lactic Fermentation, from her farm in Llaylla-Satipo, Peru. She’s the face you see looking back at you on every bag of her coffee.
Edith has been a part of Carrboro Coffee Roasters’ Farmer Direct Relationship Program for many years now, officially coming aboard in 2015.
CCR President Scott Conary first met Edith in 2013 when she volunteered to judge the Peru National Barista Championships, where Scott also acted as Head Judge. It was at this event that Edith shared her coffee with Scott, her first harvest of a natural process coffee from her farm, which she had recently inherited from her mother. This coffee was incredible – clean and sweet with notes of fresh tropical fruit. At this time just the idea of a natural process coffee in Peru was considered impossible but here was Edith with an incredible natural process coffee.
At this time she had not produced much of this coffee and had already sold what little she had but Scott continued to visit Peru each year and continued working with Edith. She continued to grow her natural process harvest and finally in 2015 had enough of her harvest to share with CCR. From there CCR and Edith continued to support each other and find ways to continue to both develop the farm and experiment with new varietals and processes. The fruits of which we are now sharing with you as our featured coffee!
We are inspired by Edith’s determination to accomplish something that everyone said was impossible as well as by her excitement and enjoyment for creating and developing. Over the years CCR has worked together with Edith and her brother Ivan to support variations and experimentation’s in farming/cultivation, increasing the varietals types and processing potential. Just one of many reasons we love serving CCR coffee!
When you purchase this coffee you are setting yourself up to enjoy a truly incredible coffee and you are directly helping to support Edith, her farm and her family.
Click the link below to get details about our Featured Coffee From producer Edith Meza in Peru, our support of the WUNC radio Spring Fund Drive, along with our efforts to improve quality & the coffee industry worldwide; plus so much more!
Sensory Education Training (SET) Virtual Calibration (VC) is a global calibration course led by Cup of Excellence (CoE) Head Judge Scott Conary. Students around the globe will cup and score coffee sourced from award winning CoE farmers.
This unique educational experience will allow students to learn & practice cupping standards, & calibrate their cupping scores with the global community of coffee professionals.
Course Schedule
May 7th – Introduction Session
May 17th – Coffee Scores Due to Head Judge
May 21st – Head Judge Results Report Emailed to Students.
May 22nd – Presentation of Results/Report
SET VC students will receive a box containing roasted samples for three cuppings, sample placement, instructions, CoE score sheets, an official CoE cupping spoon, and other goodies from our sponsors. The Program will kick off with a special presentation where Scott will instruct students how to cup and score using the CoE score sheet, and explain exactly what makes CoE award-winning coffees so special.
Students will have 10 days to cup & score the coffees, and then return their filled-out score sheets to the course coordinators. During the cupping days students will be able to sign into special video sessions led by CoE staff and Scott to have any questions answered. as well as a WhatsApp group to ask questions and meet fellow participants.
After the cupping, students will receive a special report compiled by Scott that is based on the same format CoE uses to select cuppers for their National Juries around the world. This report will provide insight into students’ cupping skill and as well as the coffees that were evaluated. On the final day, Scott will give a presentation explaining the data and take questions about the coffees and the cupping data.
Participants will:
Learn how to cup and score coffee using the CoE score sheet
Cup and score award winning and unique coffee
Compare their cupping scores to the global coffee community
Gain understanding into what exactly high scoring specialty coffee is
Gain insight into their own cupper confidence and accuracy
What’s included:
2 instructional webinars
Office hour access
Coffee kit (see below)
Access to class WhatsApp group
Certificate upon completion of class
Kit includes:
Roasted coffee for 3 cuppings, 24 coffee samples total
“I am excited to lead the Cupping teams around the world to sample unique coffees from these innovative producers,” Scott Conary, the head judge of the competition and owner of North Carolina’s Carrboro Coffee Roasters, said. “I have been fortunate to experience first hand over the years the results of all the hard work the Mierisch family has put into their harvests, starting in 2012 while on a COE jury. The cupping teams are in for some exciting flavor profiles, and will decide which coffees make it to the auction.”
The quality competition and auction program is part of ACE’s ongoing Private Collection series, which launched in 2019 and features partnerships with origin-specific green coffee producers focused on quality focused production. While these small auctions are separate from the ACE long-running Cup of Excellence competition and auctions, both have the goal of supporting farms and farmers who work to create & increase quality in the industry as well as celebrating innovation and connecting farmers to buyers.
These coffees are lovingly cared for by the Mierisch family, Nicaraguan coffee producers since 1908; with farms perched in the beautiful mountains of Matagalpa and Jinotega. Their private auction ‘Los Favoritos’ was born in 2013 as an initiative to show the world the exquisiteness and allure of the coffees produced by them.
Characterized by cultivating different varieties and experimenting with distinct post-harvest processes, the lots are chosen from the cream of the crop of the family ‘s eight farms. “Quality is not a coincidence. Quality is hard work that is built every day. We are a generation that is passionate about coffee and our mission is always focused on continuous improvement, innovation, and sustainability“, says Eleane Mierisch, who is leading this project along with her family.
