Smellers

About 30 years ago, I was working for a crop production company filling and delivering anhydrous ammonia tanks. While filling one, the nozzle came off and I became engulfed in a huge cloud of ammonia which burned my nose so badly that I lost most of my sense of smell and taste. I've learned to cope with my lack of a smeller, which at times (depending on the company I keep) has proven quite advantageous.

But such a handicap is not at all helpful in the coffee business. I can hardly tell the difference between an Ethiopian Yirgacheffe and a Columbian Supremo. Others with working smellers can detect the slightest fruit and nut notes in each which makes me wonder if they are just making nonsense claims and are themselves fruits and nuts.

I went "cupping" today at our roaster. We cupped about 10 different coffees. At one point, someone said, "I detect a slight hint of spice" to which I wished I could retort, "You did not!"

For those with good sensibilities (or smellers) cupping is a lot of fun. For me, its just a reminder that I cannot compete in the Olympic Smelling Contest. At least as a judge.