ABOUT

The Coffee Cupper

The Coffee Cupper is where I document every coffee I roast and taste. I buy green beans from farms and co-ops around the world, roast them in small batches, and write up exactly what ends up in the cup.

I started this site because so many coffee descriptions read the same — “notes of chocolate and citrus” — and stop there. I wanted a place with real detail: where the coffee comes from, how it was processed, how I roasted it, how I brewed it, and how it honestly tasted, cup after cup.

My approach

Every coffee is roasted in small batches and rested before tasting. I cup each one across several brews — different methods, ratios, and temperatures — so the notes reflect how the coffee behaves, not a single lucky pour. Then I write it up with the full origin story and an honest score.

How I score

• 95–100 — Exceptional. A coffee I would chase down again.
• 90–94 — Outstanding. Distinctive and memorable.
• 85–89 — Excellent. Clean, enjoyable, well defined.
• 80–84 — Very good. A solid daily drinker.
• 75–79 — Good, with a few rough edges.
• Below 75 — Noticeable flaws worth flagging.