Evidence of cuppery:
Aaron and Tamara spent the day test roasting multiple beans, pulling beans for sample cuppings according to the smell they were giving off in the roaster. Our goal was to find the optimal sweetness and balance of each of the coffees we tried and determine the best time to pull the beans.
We tasted something like twelve different samples and eventually had to stop because of palate fatigue. A ten-hour session is planned for next month. Should be awesome.
