This event is open to coffee professionals—especially roasters interested in bidding on auction lots—as well as the general public, including anyone curious about specialty coffee, eager to taste high-quality Rwandan coffees, or interested in learning about the cupping process. Attendance is free.

This event is a public coffee cupping session featuring the Best of Rwanda coffee lots for the 2025 Auction.

What's in the Program?

The program is a coffee cupping session, which typically follows a standardized procedure:
1.⁠ ⁠Introduction: A brief explanation of the "Best of Rwanda" lots and the cupping procedure.
2.⁠ ⁠Dry Fragrance Assessment: Participants smell the freshly ground coffee.
3.⁠ ⁠Wet Aroma Assessment: Hot water is poured over the grounds, and participants smell the aroma of the brewing coffee.
4.⁠ ⁠Breaking the Crust: Participants use a spoon to break the crust of coffee grounds floating on the surface to evaluate the final aroma.
5.⁠ ⁠Tasting (Cupping): Once the coffee cools, participants use spoons to slurp the coffee to fully aerate it, focusing on flavor, acidity, body, and overall quality (the cup profile).
6.⁠ ⁠Scoring & Discussion: Participants silently or openly discuss the unique "cup profiles" of the various high-quality coffee samples from the 2025 Auction Lots.