Another Day, Another Cupping

By Joel Shuler | Published: November 16, 2007

On Friday morning Akio prepared another cupping for me at Cerrad.
The Cupping
Joel Cupping at Cerrad
The table again today was 100% Cerrado, with both natural and pulped natural

Paul Celso de Almeida, owner of Fazenda Botanica, stopped by briefly.
Brazil527

Cupping Form

Unlike the BSCA/COE system, Cerrad uses the SCAA method of giving fragrance/aroma points.

Blank Cupping Form

Cupping Form

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