As a sort of post-bachelor party my groomsmen and I went to Counter Culture Coffee’s headquarters/roastery in Durham for their weekly public cupping. Peter Giuliano, CCC’s Director of Coffee, led the cupping, walking us through the basic steps: fragrance, aroma, break, body, taste, finish. We cupped the Colombia La Golondrina, Rwanda BUFCAFE, and the Papua New Guinea Baroida and heard a bit of the back story of each coffee. It was especially cool to hear how CCC and Intelligentsia teamed up to build the first washing stations in Rwanda, resulting in a marked increase in quality of coffee.
After the cupping we got a tour of the roasting facility. CCC has been one of my favorite coffee roasters for a while now, so it was very cool to dig into several of their coffees and get a behind the scenes peek at their process.