From grinding six different regions of beans to aroma noting and loudly slurping the coffee, I had a great time learning so much more about what goes behind a cuppa at my first coffee cupping workshop. Unfortunately, the Carlos Alberto Ulchur No. 13 and Brazil Fazenda Da Lagoa blend featured here was weak in flavour and lacked the body and aroma.

The coffee cupping was conducted by Dockyardcoffee; many thanks to The Loft Cafe SG for hosting us and Eleanor for extending the invitation!