At FUTURE COFFEE FARM , we strive for uncompromising quality in each step of cultivation and processing

Our lots are intensely fruity, winey, nutty, caramel—signature elements of all our coffees

We meticulously select the coffees offered in our lots through a rigorous cupping process at CQI LAB. Following the official protocols of the COFFEE QUALITY INSTITUTE, we evaluate the lots over several rounds of cupping to determine how they will be offered to buyers.

QUALITY. SUSTAINABILITY. COMMUNITY

PROCESSING SELECTIONS

WINEY HONEY

CUPPING NOTES BELLOW

WINEY NATURAL

CUPPING NOTES BELLOW

FOUNDER SPECIAL

CUPPING NOTES BELLOW

How We Cup Fine Robusta Coffee

The Q Program, developed by Coffee Quality Institute (CQI), identifies quality coffees and brings them to market through a credible and verifiable system. A common standard for Q Arabica (Specialty Grade) and Q Robusta (Fine Robusta Grade) has resulted in a universally shared language and top scoring lots.

Improve quality – Improve Life Farmers

Fine Robusta
To be considered Fine Robusta, green coffee shall have zero (0) primary defects and no more than
five (5) secondary defects in a 350gram green coffee sample. Up to 03 quakers are allowed in a 100gram roasted coffee sample.Final score in cupping should be 80.00 or above

Cupping notes:

winey natural

Overall

Aroma: The “first note” was chocolate, but this sample exhibit as well fruit notes, citric and dry prune, chocolate, caramel, malt, slight rubber on cup 1, nutty, cinnamon, date, cherry, bourbon, Strawberry

+ After Taste : Fruit notes were present on the aftertaste as well , Long sweet orange and cocoa, Medium Duration and very pleasant

+ Mouthfeel : Viscous Smooth Went from creamy but moved down to silky – still very good

+ BALANCE/ : Very good balance , Nice sweet orange acidity with mild bitterness plus smooth body

winey honey

Overall

Aroma: Dark chocolate Intense Dark Chocolate and Carbon in Fragrance and added Licorice and some slight Strawberry, Vanilla Pear – Caramel – Vanilla, Other – Refer to notes Prune – Legume – Caramel

+ After Taste : Savoury – Med / Long , Short duration but very pleasant,

+ Mouthfeel : Heavy, Smooth, Creamy, cr4eamy – syrupy, Body is adversely affected due to the lack of acid

+ BALANCE/ : Would be higher if flavor had more complexity

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At FUTURE COFFEE FARM , we strive for uncompromising quality in each step of cultivation and processing

Our lots are intensely fruity, winey, nutty, caramel—signature elements of all our coffees

WINEY HONEY

WINEY NATURAL

FOUNDER SPECIAL

How We Cup Fine Robusta Coffee

coffee quality institute inspiration to future coffee farm

winey natural

Overall

Aroma: The “first note” was chocolate, but this sample exhibit as well fruit notes, citric and dry prune, chocolate, caramel, malt, slight rubber on cup 1, nutty, cinnamon, date, cherry, bourbon, Strawberry

+ After Taste : Fruit notes were present on the aftertaste as well , Long sweet orange and cocoa, Medium Duration and very pleasant

+ Mouthfeel : Viscous Smooth Went from creamy but moved down to silky – still very good

+ BALANCE/ : Very good balance , Nice sweet orange acidity with mild bitterness plus smooth body

winey honey

Overall

Aroma: Dark chocolate Intense Dark Chocolate and Carbon in Fragrance and added Licorice and some slight Strawberry, Vanilla Pear – Caramel – Vanilla, Other – Refer to notes Prune – Legume – Caramel

+ After Taste : Savoury – Med / Long , Short duration but very pleasant,

+ Mouthfeel : Heavy, Smooth, Creamy, cr4eamy – syrupy, Body is adversely affected due to the lack of acid

+ BALANCE/ : Would be higher if flavor had more complexity

FUTURE COFFEE FARM

Get inspired today BY OUR HARVESTING

At FUTURE COFFEE FARM , we strive for uncompromising quality in each step of cultivation and processing

Our lots are intensely fruity, winey, nutty, caramel—signature elements of all our coffees

QUALITY. SUSTAINABILITY. COMMUNITY

PROCESSING SELECTIONS

Categories

WINEY HONEY

WINEY NATURAL

FOUNDER SPECIAL

How We Cup Fine Robusta Coffee

coffee quality institute inspiration to future coffee farm

winey natural

Overall

Aroma: The “first note” was chocolate, but this sample exhibit as well fruit notes, citric and dry prune, chocolate, caramel, malt, slight rubber on cup 1, nutty, cinnamon, date, cherry, bourbon, Strawberry

+ After Taste : Fruit notes were present on the aftertaste as well , Long sweet orange and cocoa, Medium Duration and very pleasant

+ Mouthfeel : Viscous Smooth Went from creamy but moved down to silky – still very good

+ BALANCE/ : Very good balance , Nice sweet orange acidity with mild bitterness plus smooth body

winey honey

Overall

Aroma: Dark chocolate Intense Dark Chocolate and Carbon in Fragrance and added Licorice and some slight Strawberry, Vanilla Pear – Caramel – Vanilla, Other – Refer to notes Prune – Legume – Caramel

+ After Taste : Savoury – Med / Long , Short duration but very pleasant,

+ Mouthfeel : Heavy, Smooth, Creamy, cr4eamy – syrupy, Body is adversely affected due to the lack of acid

+ BALANCE/ : Would be higher if flavor had more complexity

FUTURE COFFEE FARM

Get inspired today BY OUR HARVESTING

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