Introducing ESPRESSO SPECIALTY BLEND CUCINAMATTE at SCA EXPO 2023 in PORTLAND, OREGON

-10 to the SPECIALTY COFFEE EXPO in Portland, Oregon (21st-23rd April) https://www.coffeeexpo.org

Looking forward to see you there at BOOTH #716

Developed for bar professionals:

coffee beans selected from the finest origins and packed in bags with degassing valves to preserve fragrance and freshness. Produced and packaged in Mexico City under the authorization of @cucinamatte

MADE IN MEXICO with ITALIAN HERITAGE – HECHO EN MEXICO con HERENCIA ITALIANA

An Italian living in México for years who had the opportunity to travel and enjoy the main “Coffee countries”
in South/Central America boosted by a big passion:

“un buon caffè”, a never-ending search for perfection in coffee. From bean to cup.

This means we source only the finest green beans from my farmers friends based in México, Guatemala and
Colombia, working closely with them to ensure high quality and fair conditions.

We then find the optimal roast to bring out the unique characteristics of each bean so you taste perfection in each cup!

ESPRESSO SPECIALTY BLEND

5 varieties of the best Central America “Coffea Arabica Gran Cru” coffees, skillfully roasted and
blended together

MEXICO GUATEMALA COLOMBIA

Average SCA* Quality Score – Puntuación SCA >84

What is the SCA classification?

Green coffee is bought and sold commercially according to its quality. It must be rated by a professional coffee taster (Q grader) who scores the coffee, depending on the presence or absence of defects, in the following way.

*The Speciality Coffee Association (SCA) scoring system is fairly new, starting in 1982. The purpose was to differentiate specialty coffee from commercial coffee and to create a means of evaluating coffee quality. The system was created with the intention of making cupping more consistent and reliable. It was also intended to make it easier to communicate about coffee, especially with regard to buying and selling.

The SCA (Specialty Coffee Association) score is based on a scale of 1-100, this is directly judged by Q graders who will analyse the coffee through cupping. Cupping is the process coffee professionals will use to fully understand the coffee and what is potentially good and/or bad about it.

There are 10 different sections that they will evaluate:

1. Fragrance/ Aroma

2. Acidity

3. Aftertaste

4. Body

5. Cleanliness

6. Uniformity

7. Balance

8. Sweetness

9. Flavour

10. Overall Taste

Now based on the assessment above if you were to achieve w a score of 80 and above the coffee would then be classified as specialty coffee.

TERROIR BEST LOTS OF

MEXICO, Oaxaca, Pluma Hidalgo

MEXICO, Veracruz, Coatepec

MEXICO, Chiapas, San Cristobal

GUATEMALA, Pacaya, Fraijanes

COLOMBIA, Quindio, Salento

All right reserved – Cucinamatte 2023

@cucinamatte