We’re used to listening to people say that the coffee drink wasn’t approved, that there was 20% of inappropriate grain or that that were lots
of stinker or green grains in the coffee. Although we understand that these expression are part of the growers vocabulary, many of them have doubts about how exactly cup tasting and classification processes work.
In order to show how these two important stages that define the coffee price happen, from September 3rd to 7th SENAR is teaching, at the new COOMAP’S headquarter, the cup tasting and coffee classification course. But this course goes farther than teaching only the techniques involved in analyzing coffee grains and coffee drink. The students are both part of COOMAP technical staff and coffee growers. This course focus on showing how growers can produce coffee with the most quality possible and consequently be better paid for it. Professor Marcello Duque emphasizes the two main points of the course:
- Growers’ mission is to dry coffee with quality, after all it’s in this stage of the process that coffee is under the greatest risk of losing quality
- Growers’ hardest challenge it to know their own size. This is true because if their property hasn’t got the proper structure to manage coffee the way it requires, quality will be lost and consequently growers won’t get the best value possible for their precious product.
This is one more COOMAP’s initiative seeking its members’ coffee quality improvemnent.
COOMAP – cultivating work, harvesting result.
