Cupping: Green Coffee Defects

During this one-hour session, we will cup and taste the most common defects you can find in a cup of coffee. We’ll identify flaws such as phenolic notes and Rio flavour, and explore other frequent issues like ferment, mouldy/musty taints, earthy notes, staling/woody character, and baggy flavours. You’ll learn what these defects smell and taste like, what typically causes them in the supply chain (processing, drying, storage, transport), and how to describe them clearly and consistently during a cupping.