Saturday afternoon at Ciotto in Frederiksberg. We laid out six Komuna coffees on the cupping table and walked through them one by one with a small group from Copenhagen.
For most people in the room, it was their first cupping. A cupping is how coffee professionals taste coffee. You grind the beans, pour hot water over them, break the crust with a spoon, and taste each coffee side by side. It's the most direct way to understand what a coffee actually tastes like, without a brewing method getting in the way.
We started everyone with a warm cup of Café de Olla, which is how coffee is traditionally prepared across much of Mexico. Cinnamon, piloncillo, brewed in a clay pot.
The whole point of this cupping was introducing Pocitos to the lineup. We had poured it at the Danish Coffee Festival a few weeks earlier, which is its own kind of tasting environment with a lot going on. The cupping at Ciotto was a different setting. Six coffees on one table, a small group, time to sit in peace and talk about coffee.
Pocitos comes from Carlos Cadena in Cosautlán de Carvajal, Veracruz. Fifth-generation farmer, building on his father's shift from quantity to quality with selective pruning, grafting, and controlled fermentations.
The conversation around the table was the part we'll keep doing. People told us how they brew at home. What grinder they use, what water, what's working and what isn't. We answered questions about grind size, dose, ratios, and storage. If you've ever wondered whether your home setup is getting the most out of your coffee, this is the kind of conversation we're here for.
That's what these events are for. Sharing coffee, answering questions, making the Komuna community a little bigger each time.
