Brewing Bonds Over Beans: A Planters’ Cupping Session to Remember

Last month, in April, we hosted a special cupping session that brought together a vibrant mix of coffee planters from across Southern India. It was intimate and rooted in what coffee farming is truly about — community, curiosity, and craft.

The idea behind this gathering was simple. We wanted to create a space where coffee growers could come together to taste the coffees we’ve each been fermenting, learn from one another, and start a conversation that transcends the estate boundaries. We hoped it would not only help us identify standout coffees but also reveal where we could improve and innovate for the coming year.

From the Hills to the Cupping Table

Planters from Chikmagalur, Coorg, and Tamil Nadu arrived. Each carrying samples of their latest harvests from their farms, and the distinct touch their terroir and process had brought to the beans.

There’s something beautiful about being in a room full of people who speak the same language — not just the technicalities of growing coffee, but the feelings that come with it: the pride, the stress, the excitement, the waiting.

As we unpacked our coffees, there was a sense of anticipation. Would our coffees surprise others? Would we finally understand why that one batch turned out the way it did?

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The Unexpected Highlight

Among our group was the youngest participant — a wide-eyed little boy who had come along with one of the planters. What started as mere observation turned into full-on engagement. He watched us closely as we went about the cupping, mimicking our actions with a seriousness that was both adorable and admirable.

He took part in breaking the crust with such focus, leaned in to take a deep whiff of the aroma, and was more interested in grinding the beans than anything else. It reminded us that the future of coffee doesn’t just lie in new techniques or advanced processing. It lies in passing on the love for the craft to the next generation.

Before we began, we took a few moments to align ourselves with the cupping process. With 30-plus coffees lined up, a clear method was necessary. We went over the steps. Evaluating dry fragrance, wet aroma, breaking the crust, and finally tasting.

Each participant had a cupping sheet in hand. We noted down everything we sensed — from fruity top notes to underdeveloped acidity, from lingering finishes to confusing cups.

This wasn’t about showcasing whose coffee was best. It was about learning. About developing a vocabulary for what we taste and translating that back into farming and processing choices.

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Tasting the Spectrum

Over the next two hours, we tasted more than 30 coffees. Yes, 30. It might sound overwhelming, but for those of us who’ve spent months with our beans from blossom to drying bed, this was more energizing than exhausting.

What made it especially rich was the range of perspectives in the room. Some coffees were boozy and floral, while others carried heavier, fermented profiles. Some had delicate citrus notes, while others were bold with dark chocolate and spice. There were natural, honey, washed, anaerobic, and even experimental lots in the mix.

Everyone had a different favourite. And that was the beauty of it.

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The Stars of the Show

Among the lot, at least six coffees emerged as undeniable standouts. They had clarity, balance, and exceptional nuances. Coffees that didn’t just taste good but told a story. Whether it was a fine robusta with a red fruity twist or an arabica natural with boozy depth, these cups won hearts.

What set them apart wasn’t just their inherent quality. It was how they reflected the hard work in the fermentation. You could sense that the planter behind each of those lots had taken time to experiment, to fine-tune, and to process with care.

Looking Ahead

As we move into the next season, we carry with us the feedback, the praise, the critique, and most importantly, the connection. The cupping session wasn’t just about identifying six great coffees. It was about planting the seed of a stronger, more open coffee-growing community. And maybe, just maybe, the little boy who was draining beans with so much excitement will one day host a cupping of his own and remember this day as the spark that started it all.

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About the Author

Lynn Mascarenhas

A creative soul with a passion for photography and crafting exquisite Fine Robustas, I am your dedicated coffee planter, processor, and event planner.

As a qualified wildlife expert and coffee enthusiast, I have embarked on a journey to implement eco-friendly and sustainable practices at the estate while exploring the world of specialty coffee.

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