The Cupping Lineup & Methodology

Welcome to our randomized blind coffee cupping! Below you will find the complete lineup of roasters and their submitted coffees, along with the unique number assigned to each entry for the blind tasting process.

• Round I
  • Position A (No. 1): Single O | Colombia | Hulia | La Primavera | Sidra | Washed
  • Position B (No. 5): Foster & Black Specialty Coffee | Burundi | Kayanza Province | Bumba Hill | Bourbon | Natural
  • Position C (No. 8): ENA Coffee Roasters | Colombia & Ethiopia | Quindio + Yirgacheffe | - | Pink Bourbon + Heirloom | Honey Wine Yeast + Red Honey
  • Position D (No. 13): Coffee Mentality | Colombia | - | Finca La Riviera | - | tropical fruit co-fermentation
  • Position E (No. 18): Path Melbourne | Colombia | Hulia | Finca Las Flores | Tabi | Washed Thermal Shock
  • Position F (No. 6): Ageyo Coffee | Ethiopia | Gedeb-Chelbesa | Gedeo-Hurea | Heirloom | Natural-Anaerobic
  • Position G (No. 7): Core Roasters | Colombia | Cauca | Finca Patio Bonito | Gesha | Natural
  • Position H (No. 35): Ashfield Apothecary | Colombia | - | Luz Helena Salazar | anacafe | -
  • Position I (No. 19): Zest Coffee Roasters | Colombia | Cauca | Davian Bedoya Auction For Peace Lot 10 | Castillo, Bourbon, Typica | Washed
  • Position J (No. 7): Core Roasters | Colombia | Cauca | Finca Patio Bonito | Gesha | Natural
  • Position K (MISSING): Primary Coffee | - | - | - | - | -
  • Position L (No. 4): Shake Coffee Roasters | Peru | Cutervo | Rosa Mego | Bourbon | Washed
  • Position M (No. 9): JIBBI Coffee Roasters | Ethiopia | Sidama | Alo Village, Tamiru Tasessa | 74158 | cold fermentation anaerobic natural
  • Position N (No. 10): Artificer | Peru | Mestiza | Cajamarca, Cutervo Co-Op | Caturra, Typica, Bourbon | Washed
  • Position O (No. 14): Manta Ray Coffee | Ethiopia | Yirgacheffe | Chorso Bule | Heirloom | Natural
  • Position P (No. 12): Patio Coffee Roasters | Colombia | Hulia | Finca Las Flores | Red Bourbon | Fully Washed
  • Position Q (No. 16): Veneziano Coffee Roasters | Colombia | Cauca | Finca Potosi | Pink Bourbon | Natural
  • Position R (No. 15): Seven Miles Coffee Roasters | Kenya | Inoi Thaita AA | Kirinyag County | Ruiru 11, SL28, SL34 | Washed
  • Position S (No. 20): Maven's Brew | Colombia | - | El Encanto Gansito & Jefferson Adrian Motta | - | Natural Anaerobic Fermentation + Yeast Inoculation + Thermal Shock
• Round II
  • Position A (No. 2): Sidecar Roasters | Ethiopia | Yirgacheffe | - | Heirloom | Washed
  • Position B (No. 21): Stitch Coffee | Colombia | Cauca | Finca Patio Bonito | Gesha | Natural
  • Position C (No. 64): Deluca Coffee | Colombia | Huila | Elkin Guzman | Striped Red Bourbon | Honey
  • Position D (No. 39): Ratio Coffee | Colombia | - | Finca Milan, El Vergel | - | co fermentation x EA decaf
  • Position E (No. 3): Blackboard Coffee Roasters | Kenya | Kirinyaga | Martin Muriuki/Ngacha Estate | SL28 & SL34 | Hybrid Series- Washed
  • Position F (No. 23): Passport Coffee | Colombia | - | El Diviso | Ombligon | Thermal Shock Anaerobic Natural
  • Position G (MISSING): Grand Cru Coffee | Mexico | Veracruz | The Santuario Project | Mersellesa | Red Honey
  • Position H (No. 44): Headlands Coffee | Colombia | Quindio, Armenia | Jairo Arcila | Castillo | Mango Co Ferment
  • Position I (No. 26): Five Two Coffee | Colombia | Cauca | Finca El Paraiso | Pink Bourbon | Thermal shock washed + special fermentation
  • Position J (No. 34): Allpress Espresso | Colombia | Cauca | Finca Patio Bonito | Pacamara | Natural
  • Position K (MISSING): Sleepy Bloc | - | - | - | - | -
  • Position L (No. 27): Humblebee Coffee | Colombia | Hulia | Finca La Primavera | Sidra | Washed
  • Position M (No. 24): Collusion Coffee | India | Chikmagalur | Ashok & Divya Patre | Catuai | 36H Anaerobic Natural
  • Position N (No. 22): Altura Coffee | Burundi | - | Kibingo | - | Fullly Washed
  • Position O (No. 28): Kwila Coffee | Costa Rica | Poas Volcano, Tarrazu | Volcan Azul | Typica | Natural
  • Position P (No. 31): Coffee Supreme | Rwanda | - | Kirorero Nkira | Bourbon | Washed
  • Position Q (No. 32): ASLAN Coffee Roasters | Indonesia | Java | Kopi Malabar | Mixed | Natural
  • Position R (No. 40): Auxiliary Coffee | Peru | - | Finca Los Cerdos | Gesha | Washed
  • Position S (No. 33): Blacklist Coffee | Brazil | Cerrado Mineiro | Joia Rara 151 | Acaua | Natural Anaerobic
• Round III
  • Position A (No. 37): Haven Coffee | Colombia | Huila | Brayan Smith | Pink Bourbon | Washed
  • Position B (No. 41): Auxiliary Coffee | Colombia | - | Luis Anibal Calderon | Caturron | Natural
  • Position C (No. 60): Jack Murat Coffee | Australia | Mareeba, QLD | Jack Murat | - | Honey, 11 Day fermentation
  • Position D (No. 58): The Wood Roaster | Colombia | - | - | Peach + Coconut Coferment | -
  • Position E (No. 38): Rumble Coffee Roasters | Colombia | Bruselas, Huila | Jhonatan Gasca, Bella Vista | Bourbon Aji | Washed
  • Position F (No. 51): Garage Roasters | Colombia | - | Campo Hermoso | Pink Bourbon | Natural Rose Mossto Co-Fermented
  • Position G (Missing): Diggy Doos Coffee | Colombia | - | Finca Las Flores | Ombligon | Anaerobic Thermal Shock
  • Position H (No. 47): Double Tap Coffee | Colombia | Cauca | Finca Patio Bonito | Java | Washed
  • Position I (No. 53): The Grounds | Colombia | Quindío | La Divisa | Geisha | Anerobic Natural
  • Position J (No. 30): Gabriel Coffee | Colombia | - | Elsa Benavides | Pink Bourbon | Washed
  • Position K (No. 42): Collusion Coffee | India | Chikmagalur | Ashok & Divya Patre | Catuai | 36H Anaerobic Natural
  • Position L (No. 52): Collabrewers | Peru | Cusco | La Margarita | Geisha | Washed
  • Position M (No. 48): Central Coast Coffee Roasters | Ecuador | - | Carlos & Maria Fernanda/Vinka Farm | Sidra | Natural Oxidation
  • Position N (No. 56): Sample Coffee Roasters | Ethiopia | - | Halo Beriti | Heirloom | Washed
  • Position O (No. 49): Criteria Coffee | Kenya | - | Ruera Estate | SL28, Ruiru 11, Batian and K7 | Anaerobic Natural
  • Position P (Missing): Toby's Estate | Panama | - | Bambito | Geisha | Washed
  • Position Q (No. 55): Nord Coffee | Panama | Baru Black Mountain | Pedro Rodriguez Escribano | Geisha | 72h Natural Fermentation
  • Position R (MISSING): ONA Coffee | Ethiopia | Guji | Yabitu Koba G1 | Heirloom | Natural
  • Position S (No. 17): Redbrick Coffee | Burundi | Gaharo Hill, Gitega Province | Long Miles Coffee, 814 Smallholder Farmers | Bourbon | Natural
• Round IV
  • Position A (No. 50): Josie Coffee | Kenya | Gichatha-In AA | Gikanda cooperative | Batian, SL28, SL34, Ruiri 11 | washed
  • Position B (No. 36): Dutch Smuggler | Colombia | Hulia | Luis Anibal Calderon | Caturra | Natural
  • Position C (No. 29): Paradox Coffee Roasters | Ethiopia | Yirgacheffe | Danche Washing Station | Heirloom, Landrance | Hydro Honey
  • Position D (MISSING): Little Fish Coffee Roasters | - | - | - | - | -
  • Position E (No. 43): Headlands Coffee | Ethiopia | Yirgacheffe | Danche Village | Kurume, Dega, Wlisho | Anaerobic Washed
  • Position F (No. 61): Recess Coffee | Colombia | Santa Monica | Jairo Arcila | Pink Bourbon | Natural - 45 hrs Aerobic Fermentation
  • Position G (Missing): Diggy Doos Coffee | Colombia | Cauca | Finca Patio Bonito | - | -
  • Position H (No. 45): Anamorphic Coffee | Ecuador | Nanegal | Finca Maputo - Hakuna Matata | Typica | Lactic Washed
  • Position I (No. 62): Edition Roasters | Colombia | Cauca | Finca Patio Bonito | Geisha | Natural
  • Position J (Missing): Sleepy Bloc | - | - | - | - | -
  • Position K (No. 46): Hartwood Coffee | Rwanda | - | Kanya Washing Station | Red Bourbon | Washed
  • Position L (No. 63): St Ali | Colombia | Hulia | - | Mixed | Natural
  • Position M (No. 57): Haven Coffee | Ecuadaor | Saragoro | Hacidenda La Papaya | B7 | Anaerobic Washed
  • Position N (No. 65): Five Senses Coffee | Colombia | - | Campo Hermoso | Wush Wush | Natural Carbonic Maceration
  • Position O (No. 59): Margaret River Roasting Co | Peru | - | Finca La Suegra | Gesha | Washed
  • Position P (No. 66): Axil Coffee | Colombia | - | Finca Zarza | Papayo | Natural
  • Position Q (No. 67): Stitch Coffee | Colombia | Cauca | Finca Patio Bonito | Sidra | Washed
  • Position R ( ): Backpack Roasters | Colombia | Santa Maria, Hulia | Faver Emir Ninco | Pink Bourbon | Washed

Our Methodology: Ensuring Randomness & Fairness

To guarantee that this blind cupping is as fair and unbiased as possible, we utilized a mathematical distribution algorithm to assign coffees to the four tasting rounds (I, II, III, IV). Our primary goal was to maximize flavor variance across all rounds while preventing any clustering of similar profiles.

Here is how we achieved it:

1. Process-First Balancing

In coffee cupping, Process has the most profound impact on flavor profile. To prevent one round from being dominated by heavy Naturals or light Washeds, our algorithm prioritized balancing the processing method across all four rounds first. We distributed the Washed, Natural, Honey, and Other/Experimental processes as evenly as mathematically possible (e.g., ensuring no two adjacent cups in a round share the same process).

2. Origin & Flavor Variance

Once Process was balanced, we applied secondary constraints to distribute Origins, Regions, and Varietals. We specifically targeted major origins like Colombia, Ethiopia, and Kenya to ensure they were spread evenly across all rounds. This prevents "flavor fatigue" or bias where a participant might taste five Ethiopian coffees in one round and zero in another.

3. The Interleaving Method (Creating Gaps)

To make the tasting experience as fair as possible within each individual round, we utilized an interleaving algorithm for our alphabetical positioning system (A, B, C...).

• Positions are static across all rounds (Position A in Round I is the same physical spot as Position A in Round II).
• Within a round, coffees are arranged so that adjacent letters have completely different processing methods. For example, if Position A is Washed, Position B will be Natural, and Position C will be Honey. This creates maximum "gaps" between similar flavors, ensuring your palate isn't overwhelmed by consecutive similarities.

4. Equal Round Sizes

We distributed the 75 coffees as evenly as possible across the four rounds (19, 19, 19, and 18 coffees per round). This ensures that no participant has to taste significantly more or fewer cups than another, maintaining a consistent workload and fatigue level for everyone.