Wow! Two posts in one day!

Okay, so I just did a google search for “Farm Gorudinbiteru Panama”. (This is the name of the farm that my Panamanian beans came from…well, the Japanese translation of it anyway. The English one is “Golden Beetle”) During my search I came across a cool little paragraph about coffee tasting cited in an article by Elizabeth Worley on www.dannypanama.com

There is a great article in Fresh Cup Magazine by Willem Boot, a renowned coffee expert, who often visits Boquete for cupping competitions and seminars. He writes: “Do you have to be a coffee expert to cup coffee? No! Do you need an excellent palate to be a coffee cupper? Not necessarily! What you really need is an open mind…and a healthy sense of curiosity, and you should never be afraid to be ‘wrong’ about what you taste. If the coffee tastes like ‘wet dogs’ to you, then it does. If the coffee triggers a honeymoon memory, enjoy it! …Don’t be afraid to taste what you taste, to feel what you feel, to think what you think.”

Yeah!!! Love that!

Just did another search typing in “Golden Beetle” in English and guess what I found? This cupping report. HERE’S how the taster described Golden Beetle’s beans:

“Flavour of chocolate, ripe fruits, nuts, vanilla
sugar cane sweetness
aftertaste of prunes, with a very nice complexity”

CHOCOLATE?! NUTS?! SWEETNESS?!
Yeah! I tasted chocolate! I smelled nuts! I tasted sweetness! Okay, so I didn’t taste vanilla or prunes…but hey, this is just the beginning.