Cupping

Every coffee sample is roasted in small controlled batches and then we screen the coffee as follows:

Cindy, a coffee expert, prepares new coffee samples to be cupped and rated on their quality.

The first step after the preparation of the samples is to break the crust (the upper layer of the sample) and smell the coffee to make sure the proper aroma is present.

The next step is to sip the coffee samples and rate them on their flavor characteristics.

The final step: Constantine gets a second opinion from Naushad Panju. Naushad has been recognized by the Specialty Coffee Association of America (SCAA) and the Specialty Coffee Association of Costa Rica (SCAC) as one of the World's Best coffee cuppers. He is also the 1996 cupping champion recognized by Specialty Coffee Association of Costa Rica.
These are just a couple of the quality control procedures we follow in order to ensure that, in fact, "OUR QUALITY IS AS GOOD AS GOLD"

Gold Star Coffee Inc.
4025 Chesswood Dr.
Toronto, Ontario M3J 2R8
Canada
Tel: (416) 636-8105, Toll Free: 1-888-371-JAVA (5282)
Fax: (416) 636-4312

Email: goldstar@goldstarcoffee.com