Looking down at the table full of cupping bowls, befuddled, Craig rolled the spoonful of coffee around his tongue. Usually he was able to rattle off at leastย a handful of vivid taste descriptors for any coffee put in front of him. Indeed, he was known through the industry as being a particularly gifted cupper, posessor of an unmatched palate. Now he was speechless, spoon in hand, utterly stumped at the cupping table.
He went for another spoonful hopingย that one more slurp might spark something.
SHHHHLIPP!
Nope. Still no clue.
Which was not to say there was nothing there. The coffees on this table were absolutely bursting with aroma, a bountiful bouquet of sensory perceptions, leading to little fireworks of flavor exploding in his mouth. All of it was painfully familiar, yet Craig was unable to identify a single note.
The invite to this private cupping had been equal parts unusual and boastful. “MORTAL COFFEE CUPPING” the email subject read. “Join us for an exclusive evening featuring rare fermented coffees and cutting-edge experimental processes. For the first time ever we are offering coffees grown and processed in the United States using never-before-seen techniques.”
It had landed in Craig’s inbox by mistake; he had no clue who Seth Greystone was, or why he would be BCC’d to another person’s invite, but the coffee market was so competitive these days, Craig figured he couldn’t miss a chance to try something rare and exciting.
The event’s location was a secluded warehouse on the edge of town. He didn’t recognize a single person in the room, which itself was unusualโtypically it was the same faces at these events. Luckily, the gathering was large enough for Craig to blend in amongst theย crowd of strangers without being noticed, or outed by this Greystone fellow as an imposter. He took another sip.
A series of images flooded his senses: scorching sands, beach towels, and ocean waves. The sensations were so real that Craig felt the overwhelming heat of the sun against his skin. During this profound moment, he looked up to share his amazement with the rest of the crowd. Yet the other cuppers didnโt seem too blown away by the coffees in front of them. Aside from their subtle nods of approval, they casually slurped away while jotting down descriptors in their little notebooks.
Next to each cup was a printed information card, turned face down, temporarily obscured from the cuppers. ย Soon a little bell rang, and the evening’s hostโa pale little man with piercing eyes and goatee, draped in a dark black leather cloakโasked for feedback on the lots so far.
โVery smokey.โ One attendee said.
โCharred sweetness.โ Added another.
โPersonally, I got a hint of roasted innards.โ
“Oh absolutely,” said another guest excitedly. “Flambรฉed guts all day.”
โInnards? More like burnt extremities.”
This had to be a joke. Craig decided to join in the fun. He heard himself saying: โI find it has a sort of brain stemย chalkiness.โ
The entire room went silent, staring at Craig in disbelief. Had he taken the joke too far? The prolonged awkwardness was broken when the host spoke up from behind his cloak.
โHonestly? I donโt get anything cerebral in this cup at all.โ
โYeah,โ another cupper chimed in, โBrains are never used for roasts this light.โ
The rest of the room began to chatter amongst itself about brain processed coffeesโ”Is grey matter the new Gesha? Have you had this Ammon’s Horn blend?”โwhile the little man in the dark cloak silenced the room.
โExcuse me,” the man said, raising his voice. “But you there, with the incorrect tasting noteโwho invited you to this event?”
Craig froze. It was all a mistake, you see. He found himself beginning to grope for the words, making his way towards a confession, when someone else across the table interjected: โIย did. Everybody, this is Seth Greystone. Weโve been chatting online for months andย Iโve learned a lot from him. He has some impeccable insights.โ
Craig was still frozen, but he felt his chin moving up and down all the same in a nervous nod.
โVery well,” said the host, “but weโre not looking for impeccable insights, Terry. Weโre looking for impeccable tastes. I’m sure you’ll do better over the next round.โ
Soon another batch of cupping bowls were placed before them, each with its own attendant info card, turned face down for now. The room grew even more excited. “This is the same variety as the first batch,” the host announced, “but with an experimental process never before seen by man.”
Slurping commenced and once again, Craig knew he knew the flavors, but couldn’t put a name to them. He slurped again when unexplained images of puzzles, ice-cream headaches, and studying late at night flooded his mind. Before he could try to rationalize it, the host invited opinions.
โExtremely vital,โ Terry said redeeming himself to general agreement.
โDefinitely the creamy texture of cortex.โ
โYeah, Iโm getting notes of parietal lobe on this one. What do you think Seth?โ
With the continued grotesque taste descriptors flying about, Craig forgot that he was pretending to be somebody else.
โSeth?โ They were all looking at him now.
He said the first thing that came into his brain, the very best note he could muster, fusing whimsy and linguistic verve with the application of flavor experience to the very best of his capabilities: โI think it tastes like dreaming.โ
โHow marvelous!โ clapped the host in delight. The room was delighted; wide smiles broke out in approval all around him. โI think that’s a wonderful description. One of the finest tasting notes I’ve ever heard. You don’t know how right you are!”ย Then, with a flourish, the man in the cape walked around the table, flipping over information cards and chattering as he went.
“You see, these coffees have been prepared using Mortal Coffeeโs revolutionary new approach to coffee processing. We’ve developed a unique organic method, inspired in equal parts by the techniques of ‘barrel aging’ and Kopi luwak. There’s nothing else quite like it.”
“Typically we are limited on what we can do on the processing side of things, because coffee cherries are processed on the other side of the planet by coffee producers. But not with these lots. We control the entire process here, which means the only limitation is our imagination, and what the market will spend.”
Half the cards were turned over now. Craig could see on them drawings of brains, innards, and human flesh.
โAs you probably already guessed, the first cups were producedย using the flayed scorching process. ย This technique is particularly useful to bring out the round, satisfyingly earthy components of coffees that would traditionally score in the mid to low 80s.โ
Craig felt a little vomit rise up in his stomach.
“Meanwhile the second batch, and we are particularly proud of this, makes use of fresh prefrontal cortexes, stuffed with pulped cherries, before being sealed up in Kentucky bourbon barrels. We feel this helps develop a profound density of flavor in the finished cup, and evokes a sort of dreaminess that our new friend here so perfectly described.”
They went along the table cup-by-cup, while each of Mortal Coffeeโs horrific processes were revealed: Hepatic Fermentation, Pulmonary Pulping, Intestinal Hulling, Lymphatic Saturation…
While the room’s conversation turned to marketing strategies and projected price-per-pound expectations at the upcoming private auction, Craig struggled to maintain his composure. Just play cool. Just stay silent until you can get out of here.ย He found himself nodding in agreement to every descriptor mentionedโheโd certainly done this before at other cuppings, so this one should be no different.
Craig breathed a sigh of relief when the host announced the final cup of the evening. He only needed to fake his way through one more vile coffee.
โNow, this is one that weโre all very excited about at Mortal Coffee. For a while now, the industry has been buzzingโespecially our colleagues from the United Kingdomโabout Gustatory Transference.โ The crowd gasped. โThis is the great white whale in our field of processing experiments: using the circumvallate papillae of the human tongue pulled from the dorsal surface to ferment coffee cherries, the very palate itself repurposed as a means of concentrating flavor.”
That did it. Craig felt a gag reflex rising in his esophagus. It was simply too disgusting. He couldn’t possibly cup this coffee fermented in human tongue. The room started to spin… and then he heard itโ*ding*โthe unmistakeable chime of a text message.
โTerry, I thought we said no phones during cupping.โ The host scolded.
โSorry.โ Terry stared confusedly at his screen.
โTerry, put the phone away.โ
โBut itโs a message from Seth Greystone.โย All eyes were on Craig immediately. An oilslick of fear ran down the back of his throat.
Terry continued, โHe couldn’t make it tonight. But he asked me to bid for him on the lymph node lot.โ
The stares became more intense. Craig’s heart galloped.ย You need to run.
Then with utmost politeness, the host stepped forward, โItโs okay, please donโt leave.โ He looked deep into Craigโs eyes as the rest of the room shifted around him, figures on either side, blocking the doorways, boxing him in.
“After all, you came up with the tasting note of the night. What a gifted palate you have. Such a lovely tongue…”
Keith White is an American coffee professional. This is Keith Whiteโs first feature for Sprudge.