It’s worth noting that the cupping where we first tasted Milder’s coffee was a bit more dramatic than usual. As Sam Sabori and I worked through the table, we both found a harsh defect in one cup, marked by a strong chemical taste. It was the kind of defect that can spell disaster for a coffee, deterring us from buying it over concerns that the whole lot could be affected. When we shared our feedback, the Coopesqui team was shocked that a defect could have slipped through their rigorous QC protocol -- and they didn’t accept our finding at face value. They believed so strongly in their lot screening process, designed to eliminate any major defects, that they immediately began troubleshooting. Then came a lightbulb moment: the lab had security cameras!

Crowded around the lab's computer to review the footage of the cupping, the team watched intently. For the first few minutes, everything looked normal: grind coffee, set the table, start timer, pour water. But then, when it came time to pour water into the tainted cup, the kettle ran out -- and someone swooped in with a new kettle, pouring water into that cup alone. Hopeful they’d found the culprit, they paused the video and (literally) ran across the room to inspect the replacement kettle. Sure enough, it had a strong chemical smell that matched exactly what we’d tasted in the cup. As the kettle was passed around the room, so that we could all confirm its guilt, everyone broke out in laughter, relieved they had solved the mystery.

What started as a stressful moment turned into a funny one that, though small, perfectly illustrates the conviction, attention to detail, and high standards our suppliers uphold. It's those small details, applied at every step of a coffee’s long and arduous journey to our Roasting Works, that compound to create truly exceptional lots like the ones we receive from Coopesqui year after year.