Gadling

“A hint of chocolate, a whisper of citrus,” he tells the barista. He’s a foodie, so unlike me, he actually smells these aromas. This isn’t a wine tasting – I’m at a coffee cupping in a coffee lab in Bogota, Colombia. Coffee cupping is a ritual taken very seriously by food and wine geeks, and an intriguing challenge for caffeine addicts like me.

We’re standing around a table in the pristine lab that’s tucked behind a glass wall in E&D Cafés. Locals seated at tables in the coffee bar on the far side of the glass drink espresso and stare at us, while cafe owner Jamie Duque introduces us to the ritual.

Ten empty cups sit on the table before me near a metal bowl, our spittoon. We start by taking a sip from each of the first four cups, which have been filled with different types of water. After each sip, we spit into the metal bowl before moving on to the next one. Deciding which cups hold the sweet, salty, bitter and acidic tastes helps activate our palates.

I step back to take a picture and bump into the metal counter that stretches the length of the room. On it, there’s an industrial-size coffee grinder and containers with clear water that Jean’s assistant is using to fill our coffee cups. A colorful coffee taster’s flavor wheel hangs on the wall. At one end of the room a massive coffee-bean roaster sits against a brick wall and there’s a lingering smoky scent, perhaps from the last coffee that was roasted.

Apparently there are more than 30 different aromas a truly sensitive palate can taste while drinking coffee, according to Duque. Coffee from the central region of Colombia, for example, tends to be sweet because sugar cane also is grown in the same location. Coffee from Sumatra, however, has a more earthy taste, because the beans dry on the soil, Duque says.
After this discussion, we move to three more cups that have been filled with samples of the inexpensive brands of coffee one buys off a supermarket shelf. Duque pours water into them and says, “Break the crust gently by moving the spoon back and forth to release the aroma. Then, sniff hard.”

I follow his instructions but have to swallow a giggle listening to my friends sniff like they are in the fourth day of a cold. Here’s when the suggestions start flowing. “Chocolate,” “bitter,” “sweet,” different people reply. I keep quiet, recognizing that subtle coffee tastes are not my forté. To me, it’s “just right,” “too strong,” or “too weak.”The remaining cups are filled with carefully measured amounts of three different types of ground coffee beans that were picked in different growing areas in Colombia. (To create good coffee, the amounts used are very important, according to Duque.) After going through the sniff routine, we move on to the “slurp” movement we were taught when tasting the first three cups. We gently skim off the crust that’s formed on the top of the coffee in our cups and toss it into the spittoon. Then, as Duque had explained, we proceed to “slurp” a bit of the brew and move it around our mouths to sense the coffee’s essence. For the next few minutes, it sounds as if we are in a Japanese noodle shop, slurping noisily to show our appreciation for the taste.

Finally, the specific coffees we are tasting, and the region each comes from, are revealed. After amiable arguments about which brew has the best taste, we’re each allowed to choose our favorite and take 100 grams of beans back home to the States.

As we’ve been tasting, Duque has been scribbling facts about Colombian coffee on the glass wall with a black pen. Duque has a friendly face, with a smile that invites friendship but disappears when he starts giving you facts about the coffee industry in Colombia. At times, listening to him is like learning from a college professor teaching a popular class. He explains that there are 800,000 coffee farms in this country and about two million people make their living directly or indirectly from coffee. The coffee is grown mostly in small farms on land that’s between 1,100 and 2,000 meters above sea level. The types of soil differ greatly, ensuring different coffee profiles.

Duque knows these facts because he’s a driving force in Colombia’s coffee industry. An agricultural engineer by training, his youthful looks – despite slightly thinning black hair – belie that fact that he has spent 20 years working with coffee growers and producers. His focus: to help coffee growers reach social, technical and environmental sustainability, in part through the implementation of certification programs to ensure quality coffee. In the lab he designed at E&D Cafés (which stands for Education and Development of Coffees), he works with coffee producers and retains an overview of the coffee chain, from the growers to the baristas making cappuccinos for the line of locals in the coffee bar.

If you’re visiting Bogota, you can arrange to partake in a coffee cupping in the lab at E&D Cafés. It takes about one- to one-and-a-half hours, and it costs approximately $25 a person, although the price for bigger groups is flexible.

Drink, slurp, spit! The essence of a coffee cupping. Back home, after brewing the coffee I purchased at E&D Cafés, it’s strictly “drink, drink, drink” – and savor the memory of a special day.