Every day, a handful of Community Coffee officials gather at a small, round table on the second floor of the company’s roasting facility. And every day they participate in a meticulously planned tasting ritual called cupping. On Tuesdays, members of the family that owns the 100-year-old company join the tasters.
It’s in these sessions that coffee beans that might one day end up on breakfast tables nationwide get an audition. “We’re very careful because this table represents an awful lot of money,” said Donna Saurage, a third-generation owner. “A huge investment.”