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Why not be a coffee taster? You will enjoy the nice aroma and more

Betty Gakii, a coffee taster at the Central Mills Services in Nyeri. PHOTO|JOSEPH MACAHRIA|NATION

What you need to know:

  • Cupping is a method of evaluating different characteristics of a particular coffee.
  • This is important information that helps us to understand where different coffees should be slotted into blends
  • Green coffee is graded and classified for export with the ultimate aim of producing the best quality and thereby securing the highest price
  • In Kenya, we use “double fermentation” process in which the beans soak in fermentation tanks twice (12–24 hours each time)

Tell us what coffee tasting is all about?

It is about quality control; working in the labs to grade and cup the coffee beans.