I have been excited about this cupping for a while!

We are going to focus on the beauty of genetic tracing and varietals grown in different origins than which they were found. I was initially inspired by this cupping idea when I saw Sey release several chiroso, pink bourbon, and tabi at the same time.

Once I saw the Ombligon by Luis Anibal Calderon released by Process, and tasted the wonderful 72 hr fermentation Ethiopia by Sunday Coffee Project I knew we had a good cupping on our hands.

Last minute — I know — but I hope you can make it!