Cupping at origin for me is certainly more challenging, but at the same time I have never experienced a coffee that tasted bad at origin (that had a proper roast, water, grind etc.) that after rest tasted good. I have certainly seen some coffees settle out slightly, and taste maybe a point or a touch better, but nothing significant. I have also noticed that this is much more drastic with coffees that have been dried quickly. Mechanical or a too hot Patio (3-4 days.) African coffees that have been dried on raised beds, for me cup great out of the gate, and those are the coffees that hold up...coincidence? It is just my opinion, but I think the notion that coffees change drastically is overplayed at origin. That is a cool experiment though, I will have to try it out--maybe I am way off---I have just never experienced that-- and I cup a lot at origin and then again the same coffee in my lab.
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