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19 www.baristamagazine.com NFL locker room. "This is going to be one of the most exciting and challenging tables you've ever cupped," she said. "It is your opportunity to decide the very best of Brazilian coffee... don't be afraid to give 100s." The judging tables were set with coffees from 10 phenomenal Brazilian lots, one of which would be crowned the best of this famous coffee-growing country. As the judg- es began the arduous task of ranking them, members of the media were given our own shot at cupping. Instead of the traditional slurp and spit, most of the journalists happily swallowed aerated mouthfuls of 90+-scoring coffees. Armed with an amateur tongue, I scribbled down notes of my own: peach, tonic, Darjeeling, butter, roller coaster ride. These coffees were clearly in another echelon of quality, and the judges respond- ed accordingly. The mood was one of eager anticipation, with everyone excited to cel- ebrate the virtues that made these coffees so compelling. Preferences seemed to fall along geographic lines, with the Europeans favoring juicier and more fruit-forward beans, while the Asian judges prized consis- tency and balance. The one score of 100 was given by head judge Silvio Leite, himself a Brazilian native, who was blown away by intense citrus notes and perfect acidity. His palate proved correct, and the coffee ended up winning the whole competition with an impressive score of 94.05. The score is an affirmation that the win- ning farmer's dedication to quality is a worthwhile gamble. To his neighboring farms, it's tangible evidence that the com- modity market isn't the only option. To the international coffee community, it's an endorsement of Brazil's ability to elevate above their reputation as the robusta capi- tal of the world. For the lucky few who'll actually end up tasting these beans, the numbers aren't important. All that matters is that it's a truly excellent cup of coffee. —Dan Gentile CAFÉ IMPORTS RELEASES WOOLEN BLANKET INSPIRED BY COFFEE BAGS THE AWARD FOR THE MOST inven- tive, not to mention beautiful, fund-raiser for Coffee Kids this year should go to Café Imports for the Coffee Throw, a handsome, handcrafted wool blanket created by the Minneapolis-based coffee importer in collab - oration with Faribault Woolen Mills. Teaming up with the Minnesota wool com - pany, which was founded in 1865 in the city it's named for, was a no-brainer for Café Imports' marketing guru, Noah Namowicz. "Café Imports decided to partner up with Faribault Woolen Mills to celebrate craftsmen and artisans, much like we do with our coffee-producer partners," says Noah. The importer is selling the blan - kets as a holiday benefit for Coffee Kids, the nonprofit dedicated to providing for children and fam - ilies in coffee-growing regions. One-hundred percent of the $159 pricetag on the exquisitely crafted blankets will go to Coffee Kids. "We thought this would be the best way to raise funds for develop - ment work at origin while creating a tangible product that everyone would love," says Noah. He was right—kind of too right. The Café Imports Coffee Throws sold out almost imme - diately after their fall release. There are still a few available for sale through Café Imports; call 800.278.5065 for more information. "We believe companies like Faribault Woolen Mills produce handmade products of the highest quality, and they go through the challenges that shooting for that standard entails—again, paralleling coffee producers in their pursuit of the world's best coffees," Noah says. "We see these goals as the same in a different way. We want to honor anyone that chooses to go down that path." —Sarah Allen PHOTO BY ANDY REILAND