As a coffee processor, our work begins with a simple belief: coffee already has a character of its own.
Through processing, we explore different approaches to fermentation, drying, and handling, to understand how Flores coffee can express itself in the cup. But once the coffee leaves the processing site, our responsibility to that coffee continues.
Every day, we cup our coffee and look closely at its aroma, acidity, sweetness, body, flavor clarity, aftertaste, and overall balance. With every harvest, we learn more about each coffee.
Cupping session at the Tuang Coffee processing site
Tasting What the Process Creates
Every coffee tells us something different. A change in fermentation can bring out a different kind of flavor, a different drying approach can change the overall balance in the cup. Even coffees coming from the same origin can express differently depending on how they are processed.
This is what makes processing exciting for us. Through daily cupping, we continue to explore how each coffee expresses itself. Rather than defining what "good coffee" should taste like, we want to appreciate what makes each coffee different.
Pouring each sample for the day's cupping session
For Tuang Coffee, daily cupping is how we stay connected to the work we do as a processor. By tasting each coffee consistently, we can appreciate what the process has created and continue to learn from what we taste. And honestly, this is one of the parts of our work we enjoy the most. Coffee can keep surprising us. Different lots. Different processes, and different approaches can reveal completely different flavors and characteristics.
Quality is about understanding the coffee and letting it speak for itself in the cup.
