There’s been a lot of chatter lately around the SCA’s shiny new toy on the cupping block—the Coffee Value Assessment (CVA) and how it compares to our tried-and-true 2004 Q cupping protocol. Let me be honest, friends: cupping is like a high school sweetheart; you can’t quit. You cling to it, swear it’s the best,[…]
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Roasting Coffee
From 2004 to CVA: Same Spoon, Different Dance
By Kurtis-Michael Kearby Business, Coffee Roasting, green coffee, green coffee beans, Papua New Guinea Green Coffee, specialty coffee, Specialty Green Coffee, Uncategorized Oct 16, 2025
Roasting Kula Peaberry
By Kurtis-Michael Kearby Coffee Roasting, green coffee, green coffee beans, Papua New Guinea Green Coffee, specialty coffee, Specialty Green Coffee, Uncategorized May 09, 2022
Little Barrels of fun. Peaberries are nature’s little gift. Little barrels of fun stimulate your senses with every sip. These exotic-looking beans can be romantically aromatic, flaunting florals and a bevy of chocolates. A vibrant acidity is just bright enough to alert the senses while awakening the chocolatey sweetness from the backdrop. The velvety smooth[…]
The Stages of Coffee Roasting
By Kurtis-Michael Kearby Coffee Roasting, Papua New Guinea Green Coffee, specialty coffee, Specialty Green Coffee Mar 03, 2022
Sights, Scents, Subtle Sounds, and the Different Stages of Coffee Roasting Coffee roasting is essentially a cooking process in which aromatics, acids, and other flavor components augment a coffee’s flavor, acidity, aftertaste, and body as desired by the roaster. It is a balancing act of time, temperature, airflow, and execution to bring out the full flavor[…]