Meeting before the first day of calibration cupping. The entire first day was spent on getting all judges "on the same page" so there was a session for semi-washed and a session for natural dry-processed coffees. The main concern, especially for the Japanese judges, was over-rating the coffees. Caccer and the head judge Rob Stephen were actually explicit about keeping the scores in perspective. In their opinion (mine too) you can't rate a Cerrado above around 86, based on the lower acidity and milder flavor characteristics overall.