One of the coolest and most illuminating experiences in coffee is to taste multiple expressions of the same coffee\u2014or as close to it as possible\u2014side by side. (Cool in a deeply nerdy sort of way, but that maybe the only avenue for something to be cool anyway.) That\u2019s what makes cuppings so interesting. Even production cuppings, where slight changes from batch to batch can be detected.<\/p>\n
And there\u2019s a new collaborative project that takes this idea to new heights. It\u2019s called Project III<\/a> and it brings together three renowned roasters from three different countries, each offering their own take on a single producer, and it\u2019s on pre-order now<\/a>.<\/p>\n Announced yesterday, November 4th<\/sup>, Project III is the brainchild of Calgary\u2019s Phil & Sebastian<\/a>, who have recruited Arkansas\u2019s Onyx Coffee Lab<\/a> and Denmark\u2019s La Cabra<\/a> to each select a lot from a specific producer to showcase their approach to roasting. For the inaugural release, the trio have selected to highlight the work of Mauricio Shattah at Finca La Negrita in Tolima, Colombia. All roasted for filter brewing, the coffees they\u2019ve selected are: a honey-processed Red Gesha (La Cabra), an anaerobic honey processed Gesha (Onyx Coffee Lab), and a semi-washed Red Gesha (Phil & Sebastian).<\/p>\n <\/p>\n <\/p>\n A post shared by Phil & Sebastian Coffee (@philandseb)<\/a><\/p>\n<\/div>\n<\/blockquote>\n\n