Why should producers cup their own coffee?

To enter the specialty sector of coffee market; coffee beans must go through the cupping and grading sessions. Yet the growers; the farmers aren’t trained in these areas.

Most farmers don’t even roast their beans. Yet there is a lot of work that goes into the beans before roasting, the price per kilogram is raised significantly once the same beans get roasted. If instead of selling green beans, the producers could arrange for further steps themselves they can further raise their income and get advantage of the same profit traders reap.

Specialty coffee can be somewhat compared to a well-crafted glass of wine. In order for the producer to be fairly compensated for their hard labor, it is very important the cup of coffee prepared for grading must be prepared right.

Another requirement that emerges side by side when we discuss specialty coffee is the need of certified tasters in any region. The Q grader or R grader receives the coffee as green coffee and the evaluation is carried out upon both; green and roasted coffee. The additional abilities can be of great help for the farmers when it comes to marketing their product.

But there is more that can be obtained if farmers could add cupping skills to their livelihood. Every coffee seed has its own genetic makeup and that is where its potential is locked. But the region where it grows also adds greatly to its flavor profile. So a Benguet Bourbon Arabica cannot be the same if it grows in a region other than its native land. When the farmers would enter the cupping scene they’ll e able to tell their trees apart and how well each tree does in any specific area. When they’ll be able to determine the high quality cup yielding trees they may focus on working towards those high quality bean tree and increase its number and ultimately the yield and income.

Having more knowledge and control over their cupping scores can be a great channel for the farmers to enter the specialty segment.

Helena ArlaudComment