Kenyan Coffee and Shared Experience at Our WRL Cupping Workshop

Kenyan coffee brought aroma, acidity and sweetness into this WRL Competition Cupping workshop. Participants tasted and compared small differences between cups in a friendly competition-style exercise.

Attention, accuracy and decision-making formed part of the practice. The tasting created opportunities to analyse observations while hearing how others perceived the same coffee.

Note and Yim shared experiences from travelling to compete in WRL, including preparation, techniques and perspectives from the international event. Their contributions brought practical stories into the workshop alongside the cups.

Thank you to our guests and everyone who joined for the questions and lively discussion. Browse the original album for the tasting exercises and shared learning behind this campus workshop.