First Green Coffee Batch Earns 83 Cupping Score After Months of Hard Work
An 83 cupping score is more than a number on a form. For us, it is eight months of work showing up in the cup.
Our first batch of green coffee this year recently came back with a cupping score of 83, and the result landed with real meaning. This was not just a lab result or a quality mark at the end of the process. It confirmed what we hoped was happening all along: the plants were healthy, the processing was careful, and the decisions made earlier in the season had carried through to the final coffee.
Even before the score came in, we had heard encouraging feedback. Both the wet mill processor and the dry mill processor commented on the quality of the coffee while they were handling it. That kind of feedback matters because these are people who see coffee every day. They notice when parchment is clean, when drying looks even, when defects are lower, and when a lot has been handled with care.
Getting that validation at multiple stages made this first green coffee batch feel like a milestone.
Eight months of work showed up in one cup
Coffee farming has long feedback loops. A decision made months ago may not show its result until the coffee is roasted, ground, brewed, and tasted.
That is part of what makes this score feel rewarding.
For the past eight months, the work has not always been dramatic. Much of it has been steady and practical: watching the trees, managing the field, planning the harvest, staying attentive during processing, and trying to protect quality day by day.
There are no shortcuts in that kind of work. Each stage asks for patience.
When the batch finally becomes green coffee, it can be easy to see it as a finished product. But every bag carries the story of what happened before it. The weather. The timing. The labor. The processing. The small decisions that may not seem important in the moment.
There is still room to improve.
A good score does not mean the job is done. It gives us a baseline. Now we can look closely at what worked, what could be refined, and how future batches might score even better.
That last point is important. We are proud of this result, but we also see it as a starting point. Quality improves when each season teaches something.
