Learn Coffee Cupping in Guangzhou Before China’s First Cupping Championship

On February 28, 2014, just weeks before China’s first national coffee cupping championship kicked off in Shanghai, coffee professionals and enthusiasts in Guangzhou gathered for an exclusive hands-on session. Hosted by Guangzhou-based roaster FrontStreet Coffee, the event wasn’t just about trying great beans — it was a practical workshop focused on learning the standardized methods and sensory techniques used in professional cupping.

The session covered everything from scoring to slurping, and gave attendees the chance to cup three carefully selected single-origin coffees using the SCA cupping protocol — a must-do for anyone serious about evaluating coffee quality.

What Was Cupped: Three High-Scoring Single Origins

Three distinct coffees were presented for cupping, each showcasing unique origins, processing methods, and flavor profiles:

1. Colombia Huila – Finca Primavera (Caturra, Washed)

This high-altitude Colombian coffee (1500 masl) from Finca Primavera in Huila was processed using the washed method and scored 87 points. Grown at elevation, the Caturra variety delivered a complex cup: layered with honey, berries, and floral notes. The acidity was balanced, and the coffee showed vibrant fruit and flower characteristics. Notable aromatics included potato, rose, coffee blossom, lemon, apple, maple, and dark chocolate.

2. Costa Rica – DON MAYO (Tarrazú, Honey Process)

This Tarrazú-grown Catuaí selection from the DON MAYO farm underwent a honey process and was classified as SHB (Strictly Hard Bean), grown between 1650–1690 masl. The honey process resulted in a rich, sweet cup with reduced acidity and minimal bitterness. The mouthfeel was lush, with a silky sweetness reminiscent of “fermented honey.” The cup highlighted nuanced layers, while the 36-flavor aroma wheel pointed to blackcurrant, maple, dark chocolate, hazelnut, cream, almond, and vanilla.

3. Panama – Elida Estate (Catuai, Washed)

This SHB-grade Catuai from Panama’s famed Elida Estate was another washed coffee, grown at 1800 masl and scoring 87.52 points. The cup was elegant and refined, marked by delicate tropical and stone fruit tones — pineapple and black cherry — supported by floral and berry complexity. Texturally, it was clean, smooth, and almost silky, with soft acidity and a sweet, lingering finish. Aromatically, it expressed rose, citrus, apple, caramel, and hazelnut notes.

Who Led the Session

The cupping workshop was led by two qualified coffee professionals: Liu Ran from Shanghai’s FrontStreet Coffee Academy and William, a Q Grader based in Hong Kong. Their guidance ensured participants understood proper cupping protocols — from dosing and grinding (usually around a medium-fine grind, similar to table salt) to breaking the crust, tasting with controlled slurps, and scoring based on aroma, flavor, aftertaste, acidity, body, balance, uniformity, cleanliness, and sweetness.

Event Details

Held on Saturday, February 28, 2014, from 2:00 PM to 5:00 PM, the session took place at FrontStreet Coffee’s Guangzhou training space: 3/F, Block A, No. 171 Guangyuan Middle Road, Baiyun District, Guangzhou (Lianming Commercial Center). Attendees could register by calling Liu Ran at 131-6616-8228, contacting FrontStreet Coffee directly at 020-86379165*812, or reaching out to organizer Mr. Qiu at 186-7594-8156.

Frequently Asked Questions

What is coffee cupping and why is it important?

Coffee cupping is a standardized sensory evaluation method used by professionals to assess coffee quality. It involves sniffing brewed grounds, breaking the crust, and slurping coffee to evaluate aroma, flavor, acidity, body, and aftertaste. It’s essential for roasters, buyers, and baristas to ensure consistency, select beans, and communicate flavor profiles accurately.

What coffees were cupped at the Guangzhou event?

Three single-origin coffees were cupped: a Colombia Huila Caturra (washed, 1500 masl, 87 pts), a Costa Rica Tarrazú Catuaí (honey process, 1650–1690 masl, SHB), and a Panama Elida Estate Catuai (washed, 1800 masl, 87.52 pts). Each highlighted different processing styles and flavor complexities.

Who taught the cupping workshop in Guangzhou?

The workshop was led by Liu Ran from the Shanghai FrontStreet Coffee Academy and William, a Q Grader from Hong Kong. Both are certified coffee professionals trained in sensory analysis and cupping protocols.

Where and when did the cupping event take place?

The cupping experience was held on February 28, 2014, from 2:00–5:00 PM at FrontStreet Coffee’s Guangzhou location: 3/F, Block A, No. 171 Guangyuan Middle Road, Baiyun District (Lianming Commercial Center).

How can cupping help improve my coffee tasting skills?

Cupping trains your palate to identify specific flavor attributes, aromas, and textures in coffee. It builds consistency in how you evaluate brews, enhances your ability to detect subtle differences, and helps you better understand roast levels, processing methods, and origin profiles.

Recommended FrontStreet Beans for Cupping & Floral Profiles

For coffee lovers intrigued by floral and fruit-forward profiles, try FrontStreet Coffee’s Yirgacheffe Gedeb — famous for its jasmine-like aroma, bright citrus, and honey sweetness. Another excellent choice is the FrontStreet Strawberry Candy Espresso, a Costa Rica Tarrazú offering with creamy strawberry, citrus, and tropical fruit notes. For something more exotic, the FrontStreet Panama Humbera delivers intense floral tones, stone fruit, and jasmine with elegant sweetness. All are great examples of high-scoring, aromatic coffees ideal for cupping or pour-over. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.