Batdorf & Bronson Coffee Roasters


2011 Nicaragua Cup of Excellence: Days 4 & 5

Twenty nine coffees passed through the first round and today we cupped all twenty nine again.  The re-assessment is to ensure that what passes into the auction is clearly Cup of Excellence quality and consistency.  The sessions were much more refined than the mix of the last two days, unfortunately one coffee clearly did not pass on and a couple more were close-calls.

For the final round, we had to rank the ten coffees from number one to number ten.   This was the crème-de-la-crème of the auction and it's a bit like splitting hairs. One word describes why these coffees were at the top… exemplary.  Each of the final contenders were well balanced and possessed a tart acidity with full rich bodies. The clarity of flavors for each one is distinctively different yet embodies what the best Nicaraguan coffee can be: soft fruit, citrus fruits, malt and cocoa, sugarcane, spices, floral notes and nuts.

I feel very fortunate to have been asked to participate on this jury.  The coffees we tasted for the auction at various mills and cupping labs were all unique and special.  Pride, dedication, experimental, desire, passion and tradition can describe the farmers and producers we met.  This was an absolutely amazing week and I thank everyone who made it possible for me to attend.

2 thoughts on “2011 Nicaragua Cup of Excellence: Days 4 & 5”

  • So glad you were able to participate in another CoE. No doubt it demands so much discipline and concentration to judge the coffees fairly. What a responsibility!

  • Thanks for the great updates Brian. It's inspiring and overwhelming to consider all that goes into selecting a CoE coffee, and your succinct description of what makes a "top ten" coffee is enlightening.

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