Some of Vacherin’s talented baristas joined our Head of Coffee, Marc Pierre Dietrich, for another Baristas Assemble. This time, a hands-on cupping session hosted last Friday by our friends at Caravela Coffee, Rory Gowan, and Rodolfo Borré.
We kicked things off with a freshly brewed filter coffee as Rory introduced Caravela's work and took us through the fascinating journey of coffee - from the moment a cherry is picked, through its processing (honey, washed, and natural methods), all the way to milling and roasting.
On the tasting table, we explored an exciting line-up of coffees from Tanzania, Nicaragua, Mexico, Colombia, and Guatemala - each with its own distinctive aromas and flavours.
Then it was time to roll up our sleeves for cupping!
Tasting and scoring each coffee sparked lively debate, with plenty of divided opinions and exciting discoveries - especially for those experiencing their very first cupping session.
The clear favourites? Guatemala's delicate beans with a cognac-like aftertaste, and Tanzania's bold, intense coffee - perfect with milk.
A huge thank you to the Caravela team for such an insightful (and delicious) experience!
