Being knowledgeable about coffee is one of our great passions. We are constantly trying to expand our relationship with specialty coffee and one of the best ways that we can do that is through our featured coffee program. We’ve been featuring the Mexico Union Majomut the last couple of weeks and the staff here had a chance to get together for a cupping of this amazing coffee.
We’ve featured the Majomut before, and we have an excellent article about here http://blackdropcoffeehouse.com/?p=373. This, however, has been the first chance we’ve been able to sit down and truly experience this fine coffee.
I want to mention first that one of the truly great things about a cupping is that everyone has a different experience. No two people taste exactly the same way. As a group of people cup more and more frequently together (as we have here a the drop), the tasting profiles will start to come closer and closer together but there are always differences. This subjective part of the cupping experience allows for some truly unique discussions about the qualities of a given coffee.
I will also point you to our last article on cupping, which explains the process of this odd coffee ritual. If you haven’t checked it out, I definitely recommend giving that a read before getting to the tasting profiles of Majomut. You can find that article here http://blackdropcoffeehouse.com/?p=1144 .
I’m going to start with a general overview of the profile and then get into specifics from each of the three baristas who participated in this cupping.
There was a general consensus on a medium-medium big body for this coffee with a nice clean mouth feel and a hint of tannins. The acidity was bordering medium-high with nice crisp citrus notes. The Majomut also had a great sweetness to it with baker’s chocolate, prickly pear, and sarsaparilla dominating. Overall this led to a very balanced cup that was excellent from its bright acidity at the beginning to its wonderful silky finish and most pleasant aftertaste.
There were a few differences of opinion, mostly on aroma and sweetness (which is usually where you see the most divergence in cuppings). Chase and I both found chocolate and pepper as the dominant aromas in the coffee while Kim noted an earthy smell and lots of fruit notes. We all noticed a slight and pleasant pipe tobacco aroma that lingered throughout the cup.
When it comes to flavor, we all agreed on the citrus aspect of the coffee but all came to different conclusions as to what that flavor was. This ranged from prickly pear to apples and lemon. Kim also noted some wine-like flavors (those tannins again!) and Chase noted some additions of spices (nutmeg and paprika, specifically).
We scored this particular coffee using a scale of 75-100 (specialty coffee should never score lower than 75 on this scale, and 100′s are extremely rare). Our scores ranged from 89 to 95 with an average of 92.5. I highly recommend that you try this coffee if you get the chance! I would definitely say that you should savor this coffee and drink it slowly. As it cools the fruity citrus sweetness will become more and more apparent. This coffee makes a great morning cup and also would pair well with a chocolate dessert or robust meaty dinner!