The HNU-ASU Joint International Tourism College of Hainan University (HAITC) held a coffee cupping activity on March 15 at HAITC COFFEE in Hainan province, helping students to gain a better understanding of coffee and enjoy the specific flavor of each cup.

As an ancient way of making coffee, coffee cupping is a standard testing method to evaluate the quality of coffee beans. In cupping, tasters can better observe the different flavors and aromas of coffee.

HAITC holds a coffee cupping activity on March 15 at HAITC COFFEE. [Photo/haitc.hainanu.edu.cn]

Entrusted by the Greater China Coffee Elite Forum, the activity’s organizers invited students to evaluate and rate 14 newly-bred coffee beans, including washed, natural sun-dried, honey-processed, anaerobic fermented and barrel fermented types from first-class farms in Southwest China's Yunnan province.

Prior to the appraisal, Hu Lin, a HAITC teacher, explained the six treatment methods of coffee beans and organized sensory exercises for more accurate evaluation.

Students with China's national intermediate barista certificates scored the beans and their feedback was sent back to the producers to give them a reference for adjusting their products.

HAITC coffee cupping activity entrusted by the Greater China Coffee Elite Forum invites students to evaluate and rate 14 newly-bred coffee beans. [Photo/haitc.hainanu.edu.cn]

HAITC students voted for the beans with the best aroma, acidity, sweetness and body.

HAITC students attend the coffee cupping activity and explore the specific characteristics of different coffee beans. [Photo/haitc.hainanu.edu.cn]