Cupping is the globally recognized method used to evaluate and compare the aroma, flavor, body, and overall quality of different coffee beans. It is a critical part of the coffee industry, especially in specialty coffee, and helps producers, buyers, and roasters assess the true character of a coffee.
At EACMC 2025, cupping sessions offer a unique opportunity to taste a curated selection of East African coffees, connect with producers, and discover new flavor profiles from origin — all before the main harvest season.
Quality Assessment: Discover the cup profiles of various coffees across East Africa.
Trade Facilitation: Buyers can select lots based on taste and quality firsthand.
Origin Connection: Engage directly with producers, roasters, and cooperatives.
Education: Learn from Q graders, coffee experts, and producers about what makes these coffees stand out.
Professionally facilitated sessions using standard cupping protocols (including fragrance, aroma, break, taste, and scoring).
Each table features coffees from different regions (Kenya, Uganda, Ethiopia, Tanzania, Rwanda).
Guided by certified cuppers and quality experts to help attendees understand flavor notes, defects, and scoring.
Coffee buyers and roasters seeking direct-trade relationships
Exporters and cooperatives showcasing their best lots
Baristas, café owners, and enthusiasts exploring regional flavor
Investors and professionals exploring quality-focused sourcing
