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Differences between SCA and COE protocols

After publishing how each coffee is evaluated according to the protocol of the SCA (Specialty Coffee Association) and the protocol of the COE (Cup of Excellence) it is time to analyze what are the differences...

COE Scoring Protocol

The protocol used for the Cup of Excellence competition is the strictest protocol of all known. The main objective of this protocol is to find the coffees that, due to their cleanliness, sweetness, stability...

Difference between COE Winning Coffees and National Winners

The Alliance for Coffee Excellence has been running the Cup of Excellence competition since 1999 with the support of numerous entities from each of the participating countries. Throughout this period the...

SCA Scoring Protocol

The SCA scoring protocol was created at the same time as the Specialty Coffee Association of America in 1982. The main objective of the protocol was to separate specialty coffee from commercial or conventional...

Have you ever wondered how coffee is tasted?

Coffee cupping is a practice in which each of the characteristics that define a coffee are determined and evaluated through tasting. Coffee cupping requires experience and skill to discover the characteristics...

Monsoon malabar, the monsoon coffee

India is one of the main coffee producers in the world, being among the 10 countries with the highest production, and where one of the most fascinating coffees stands out in terms of its origin: Monsoon...

Training the palate: Triangulations

Through cupping, tasters determine and evaluate each of the characteristics that define a coffee; tasting is the practice used to know and distinguish its virtues and defects. Developing the palate and...

How does rust affect coffee cultivation?

Diseases and pests have become a threat to many coffee producers, especially in Latin America. Rust is one of the most prominent epidemics in coffee crops and is mainly airborne. The contagion is clearly...

3 Facts about Decaffeination of Sanjuanero

Sanjuanero, a Decaffeinated Premium Coffee from Colombian Huila has a spicy profile and a bright cinnamon descriptor. Sanjuanero is decaffeinated at Descafecol processing station. Here...

Coffee grading system in Kenya

Some time ago we explained how to track coffee traceability in Kenya. Today we want to focus on the grading system of Kenyan coffee. You could find answers for the most frequently asked...

The Monk of Moka

The Monk of Moka is a famous book of Dave Eggers. It contains many stories about specialty coffee. We enjoy the reading so much! Below we share our impressions about coffee stories we have read. What...

10 facts about coffee fermentation

We resume the round table about Coffee Fermentation organized by La Marzocco at Out of the box event.  There were be 4 speakers at the Round table: Leonardo Moço, Joaquín Parra, Axel...

About experiments at origin. Introduction

Surely, you have heard about coffee processing experiments and probably have tried experimental cups. Why is this coffee so different? We have prepared a series of articles dedicated to coffee fermentation...

About traceability in Kenya

Kenyan coffee can be bought either through the local weekly auction, managed by Nairobi Coffee Exchange, or directly, via marketing agents. The auction still represents about 90% of all coffee sales...