The "Flavour of India - The Fine Cup Award- Cupping Competition-2008" has been bifurcated into Regional level competition. The coffee samples received for the competition will be categorized under their regional origin and will be coded accordingly. The best coffees from each of the 13 coffee growing regions of India will be selected by a team of experienced cup tasters at National level. The outstanding coffees from among the selected coffees at National level will be selected for the award by the International Jury at the finals of the "Flavour of India - Cupping Competition-2008".
The Coffee Board has notified the following Rules for the participation in the 'Flavour of India - The Fine Cup Award' Cupping Competitions being organized by the Board. The collection, handling and evaluation of coffee samples for the competition shall be governed by these Rules. Any dispute arising out of participation in the competition shall be addressed by the Consultative Committee, an advisory committee constituted by the Board' whose decision will be treated as final.
The Rules for the Cupping Competition-2008 are as follows:
- Season of harvest: The coffees (Arabica and Robusta processed by either wet method or dry method) harvested during the 2007-08 harvest season are only eligible to participate in the cupping competition-2008. In case of Monsooned coffee, the coffee processed during 2007 monsoon season are eligible to participate.
- Grades of samples: Samples from the following grades will only be accepted for the competition.
- Arabica Plantation ; Bulk or A
- Arabica Cherry: Bulk or AB
- Robusta Parchment: Bulk or AB
- Robusta Cherry: Bulk or AB
- Pulped Sun Dried Arabica: Bulk or A
- Pulped Sun Dried Robusta: Bulk or AB
- Estate Branded coffees
- Monsooned coffee – Monooned Malabaar-AA and Monsooned Robusta
- Organic coffee: The grades allowed under Arabica and Robusta, either in washed or unwashed categories are eligible to participate
- Robusta Kaapi Royale
- Mysore Nuggets Extra Bold
- Special category of entry - Pulped-Sun Dried: Recently, a new type of processing namely "pulped naturals" is becoming increasingly popular in the specialty coffee circles due to characteristic cup profile of such coffees. In this method, the coffee beans are subjected to drying immediately after pulping without fermentation & washing steps. In order to encourage production of this specialty coffee, it has been decided to include a new type of entry namely "Pulped-Sun Dried" coffee from the current year onwards. This type can be produced both in arabica and robusta. For the purpose of evaluation, these Pulped-Sun Dried coffee samples will be included in the washed category.
- Estate Branded coffees:
Estate Branded coffees have been included in the special categories for the competition and a separate criteria for Estate Branded coffees to differentiate them from the normal estate coffee has been formulated which are as follows:-
- Creativity
- Uniqueness of the product offering to the customers
- A total volume of 9 tonnes is fixed for the Estate Branded coffees
(grower has to prepare 9 tonnes)
- Truthfulness
- Develop Brouchers - the planters those who are preparing Estate Branded coffees have to submit Brouchers to the Coffee Board along with samples during the competition.
- Odd Category coffees:
The growers can send some of the special preparation under this category like over- riped coffees, aged coffees, monkey parchment or any other innovative grades prepared by them with description and special Brochure prepared for the same along with the sample.
- Lot size:
a) Small growers (<10 ha) - One tonne
b) All other growers - Three tones
- Entry Fee: NO ENTRY FEE
- Last date for receipt of samples: The last date for receipt of Arabica samples is 18th February 2008 and 14th March 2008 for Robusta samples.
- Sample size: The sample shall be a true representative of the lot meant for competition. The sample for each entry shall be collected in four bags, comprising of one bag of 10kg capacity and three bags of 0.5kg capacity, supplied by Coffee Board.
The coffee samples for various rounds of evaluation in the competition viz., Physical Assessment, Pre-Jury Cupping, National Jury Cupping will be drawn from the 10kg bag only. The leftover coffee sample becomes the property of the Board.
In case of samples reaching the final round of the competition, a fresh sample will be collected from the main lot as detailed under Rule 10 below. In case of award winning coffees, the left over quantities of the samples after completion of the competition will be sent to various International Exhibitions/Trade Fairs participated by the Board in 2008 for arranging cupping / tasting sessions to International roasters/buyers to provide publicity.
- Harvesting & processing requirements:
- The growers interested in submitting their samples should follow at least two rounds of picking in their estates.
- Natural fermentation should be followed in case of all washed coffees. However, if aqua washing is done, post washing soaking, especially for robusta coffee should be followed.
- The machinery for the preparation of washed coffee should be inspected by the SLOs and certified that they are in good working condition and that hygiene and sanitation have been maintained during the preparation.
- In case of cherry coffee, it should be prepared solely out of whole crop cherry only.
- The drying yards for drying coffees should be tiled, cemented or concrete surfaces.
- The moisture content of the samples should be within the limits prescribed by the Coffee Board.
- Good quality Gunny bags should be used for packing coffee lots for the competition. Washed coffees should be preferably packed in IJIRA bags.
- Coffees lots for the competition should be stored in warehouses of good condition having wooden dunnage for the stacks.
- Collection of samples: The Junior Liaison Officers/ Senior Liaison Officers of Coffee Board stationed in different regions should personally supervise collection of samples at the designated curing works / warehouses indicated by the growers. The samples should be drawn in the presence of grower / or his representative and the manager of the curing works. After drawing the samples, the officer should seal the sample bags in the presence of grower or his representative and the curing works / warehouse manager and immediately allot a temporary field code and handover one 0.5kg sample to the grower or his representative. The JLO / SLO should handover the remaining 3 bags to respective DDEs of their region along with details of field codes.
- Curing requirements: All coffees submitted for competition should have been cured in a licensed curing works or in an estate curing works licensed by the Coffee Board and a certificate must be obtained from the curing works to this effect. However, in case of estate-hulled coffees, only Bulk samples will be accepted for competition, provided such hullers get a temporary curing license from Coffee Board.
- Warehousing of coffee lots for Cupping Competition-2008: The growers should be able to hold their main lots of coffee (either one tonne or three tones depending upon the size of holding) till the list of samples for the final round is announced which will be done immediately after the National Jury round cupping.
The coffee lots pertaining to the samples reaching the final round of the competition should be retained till the results of the competition is announced. For this purpose, the growers are required to transport and store their coffee lots in the designated warehouses, whose details will be notified well in advance. Coffee Board will reimburse the cost of warehousing coffee lots pertaining to the finalists stored at specified curing works / warehouses till the results of the competition are announced or till such time a specific deadline is announced.
- Declaration by growers: A declaration should be signed by growers in the application form stating that the coffee sample submitted for the competition is the property of Coffee Board and that the decision of the Panel / Jury is final with regard to its quality.
- Along with entry, the grower should send a Photograph and details of post-harvest process at his estate not only to recognize the identity of the estate, but also to spread the culture far and wide.
- After the competition, the Coffee Board invites the winners for making presentation in an open house and share the information of their estates.
- After the competition, winner will inform the Coffee Board on details of coffee disposal or sale either in commercial market or in specialty market, the total quantities sold, etc., (the grower may not inform the details of the price or Buyer) and consequentional market improvement for his product.
- The participants are allowed to witness the Physical Evaluation or Cupping Evaluation, if they desire.
- Contact Persons: For more information, contact the Extension Officer of Coffee Board in your area or write to:-
Sri.Jayanarasimha Raj, IFS
Secretary
Coffee Board
No.1, Dr.B.R.Ambedkar Veedhi
BANGALORE-560 001
Ph : 22259459
E-mail: secy@coffeeboard.org
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Dr.K.Basavaraj
Head, Quality Control Division
Coffee Board
No.1, Dr.B.R.Ambedkar Veedhi
BANGALORE-560 001
Ph: 080-22262868 / 22266991-4
Extn: 400 /404
E-mail:hdqccoffeeboard@gmail.com
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THE SCHEDULE FOR "FLAVOUR OF INDIA-THE FINE CUP AWARD-CUPPING COMPETITION-2008" ARE AS FOLLOWS:-
Arabica
Due to rains and overcast weather prevailing in the coffee growing areas and based on the request from the planters, the last date of receipt of coffee samples has been postponed to one week. Hence, the Arabica Competition has been rescheduled as follows:-
a) The Last date for Receipt of samples to Head Office from Extension Officers is 25th February 2008
b) The Physical Assessment will be held on 27th & 28th February 2008
c) Cup tasting of First level to be held on 3rd & 4th March 2008
d) Cup tasting of Second level to be held on 6th & 7th March 2008
Robusta
As per the request from planters to postpone the last date of
receipt of Robusta samples for few days, as the coffee is not
dried properly, the Robusta Competition has been rescheduled
as follows:-
a) The Last date for Receipt of Robusta samples to Head Office from
Extension Officers is 18th March 2008
b) The Physical Assessment will be held on 19th March 2008
c) Cup tasting of First level to be held on 31st March & 1st April 2008
d) Cup tasting of Second level to be held on 3rd & 4th April 2008
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