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Posted on September 25 2019
September 25 2019
Here at Mercanta’s newest office in Singapore – just 2 degrees north of the equator – we set up offices and a cupping lab back in February 2014.
Posted on September 6 2019
September 6 2019
When I founded Mercanta in 1996, I cannot say that we immediately adopted the now-famous M cupping table. We worked in a small riverside office in my home town of Sunbury on Thames and the cupping ‘’lab’’ was quite rudimentary.
Posted on July 5 2019
July 5 2019
I was taught early in my career “You can only cup the table in front of you.” This potentially confusing adage neatly summarises why we use comparators when assessing a set of coffees. This article is an exercise in thinking out loud about the tasting process and considering the problems encountered in current practice.
Posted on May 16 2014
May 16 2014
Cupping is the standardised method for evaluating the quality of coffee up and down the supply chain.
Posted on May 10 2013
May 10 2013
Always wanted to know what we do in the Mercanta cupping lab? Well, Big Brother has been watching us so come and be a fly on the wall for a moment… We’d like to give you a taste of what we do in our cupping lab…although not always with this many people! Today we had
Posted on June 17 2011
June 17 2011
She is rare, exclusive and much sought after – with a stellar reputation and a price tag to match. No other coffee varietal has received quite as much acclaim as the Geisha, but what is this unusual coffee’s story and is it worth the hype? Geisha is often associated with Panama, where it first shot
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