On to Business: We came to cup, and so the competition began. First we calibrated for a full day, to get the international jury (about 20 cuppers from US, Japan, and Spain mostly) on the same page. The cupping is split between Dry-processed and Pupled-process coffees (called CD coffee in Brazil: Cereja Descascada). So the cuppers job is to rate each on it's own merits. CD coffees score higher for uniformity, brightness, delicate flavors. But natural Dry Process have that big body, and that unruly chocolate and nut character. Here, the consummate professional, Mane Alvez of Coffee Lab International was head judge.