We learnt that each cupping session involves careful scoring from roasting of the beans, to breaking of the crust to loudly slurping the coffee to taste and, also factoring in the consideration of local tastebuds that the coffee is not "too green" for liking. C loves the roasted Yirgacheffe (which in my opinion is the most acidy) from the three different beans while I... like my kopi C beng 😂 Jewel wants to keep its element of surprise, making the place "new" with changing roast so don't order the same thing every time you are there and you will make the boss happy by being adventurous!