「サード・ウェーブ・コーヒー・ソース」のグアテマラのコーヒーをナディーン・ラッシュさんとクチューム・カフェの面白いカッピング (テイスティング)に行きました。@Café L’Exception
Nadine Rasch | Third Wave Coffee Source
Nadine was born in Guatemala and grew up with family’s coffee farm. After studying and working in Finance, she returned to her roots in Guatemala. She co-creates Third Wave Coffee Source with Samuel Coto. Together they search for coffees from single estate farms with exceptional micro-lots (Guatemala and South America) and make the link with best roasters around the world. It not only about exporting coffee, they are passionate and help farmers enhance their coffee quality from soil to bean.
7 coffees from 4 different regions.
Highland Huehuetenango (A classic and wide high altitude coffee region) La Ceiba, La Pendiente, Vista al Bosque
Fraijanes Plateau (Close to Guatemala City and near an the active Pacaya volcano making the soil mineral) : Rabanales (Catura), Rabanales (Typica)
==> A fresh fruity acidity
New Oriente (close to an extinct volcano): El Gigante
==> The minerals in the soil are different and the coffee seemed more nutty.
Acatenango Valley: (near Fuego volcano with sandy soil) La Torre (the more complex of the tasting)
==> This one was a mystery…. A mix of dried fruit and nearly medicinal flavours (???… I have to re-taste his one)
And Coutume Café added 3 extra Ethiopian coffees, just to feel the difference. We are so spoiled…
Cupping initiation masterclass.
What is cupping ? It is a professional tasting method with very precise protocols to evaluate coffees…
I won’t go into details here but here is the very detail method.
There were clear differences between the coffee from Guatemala (balanced, berries fruity acidity, clean and bright aromas) and Ethiopia (floral, chocolaty, herbal, lighter, complex aromas and drier on the palate).
The coffees were all very different with personality. Nadine even gave us gifts from Guatemala. These colourful and pretty hand-woven friendship bracelets. And make wish!
I really advice you to attend to similar events. A real moment of sharing, exchange and transmission.
It is amazing to feel the different tastes according to the environment, the varieties of plant, the treatments (drying, washing … ).
Je conseille vraiment de participer à des événements similaires. Un vrai moment de partage, d’échange et de transmission de la part des acteurs du café. Il est étonnant de sentir les différences de goûts selon les terroirs, les variétés de caféier, les différents traitements (séchage, lavage …)
Thank you Nadine, Antoine, Tom and Nicolas for the preview discovery !
WILL BE AVAILABLE SOON | BIENTOT DISPONIBLE CHEZ @Coutume