Cup Rings

Sanctuary Roasting · Cupping Program

Cup Rings

One coaster per coffee. The cup sits in the open well at the center; the Sanctuary favorite profile blooms outward as a tasting radar, so you see the target cup the moment you set your bowl down. Identity reads across the top, the six-attribute profile fans across the bottom.

The wellOpen cream center — where the cupping bowl sits.
Favorite profileThe shaded radar is Sanctuary's target cup. Each trait is scored 0–5 for intensity — how strongly it shows, not good vs. bad.
Flavor notesFlanking the well: our notes on the left, others find on the right.
Accent codeEach coffee carries its own warm accent.
Re-orderEvery ring links back to our shop so a favorite is one tap away.

Coming soon · At our Clovis roastery

What to expect at a cupping class

A cupping is how we taste coffee the way roasters do — side by side, out loud, no wrong answers. You'll sit down to a row of cups, each a different Sanctuary coffee, and walk through them one at a time with Chef Vatche. The Cup Rings below are exactly what guides the table: set your bowl in the center, and the ring shows you what to look for in that cup.

Smell firstWe break the crust and breathe in the aroma before a single sip.
Taste togetherA spoonful at a time, comparing cups and naming what you notice.
Score the cupAroma, acidity, sweetness, body, balance, aftertaste — the six traits on every ring.
Find your favoriteBy the end you'll know which Sanctuary coffee is yours — and why.
Class dates announced soon
Breakfast in Peru cup ring — Peru signature blend, washed, medium roast; tasting profile aroma 4, acidity 3, sweetness 4, body 3.5, balance 4.5, aftertaste 3.5.
Breakfast in Peru
Our most-loved everyday blend — smooth, sweet, gently nutty.
Midnight Oil cup ring — dark roast blend, washed; tasting profile aroma 4, acidity 1.5, sweetness 2.5, body 5, balance 3.5, aftertaste 4.5.
Midnight Oil
The darkest roast — deep, bold, made for cold brew & press.
House Espresso cup ring — espresso blend, washed and natural, medium-dark roast; tasting profile aroma 4, acidity 2.5, sweetness 4, body 4.5, balance 4, aftertaste 4.5.
House Espresso
Built for the shot — rich chocolate, smooth lingering crema.
Trinity Blend cup ring — three-origin blend, washed, medium roast; tasting profile aroma 4, acidity 3, sweetness 4, body 4, balance 4.5, aftertaste 4.
Trinity Blend
Three origins in balance — chocolate, toffee, a whisper of spice.
Brazil cup ring — single origin, natural, light roast; tasting profile aroma 3.5, acidity 2.5, sweetness 4.5, body 4, balance 4, aftertaste 3.5.
Brazil
Velvety and full-bodied yet balanced — a comforting daily cup.
Guatemala cup ring — single origin, washed, light roast; tasting profile aroma 4.5, acidity 4, sweetness 4, body 3.5, balance 4, aftertaste 4.
Guatemala
Layered highland coffee — bright yet smooth, cocoa to brown sugar.
Mountain Water decaf Mexico cup ring — single origin, Mountain Water Process, medium roast, decaf; tasting profile aroma 3.5, acidity 2.5, sweetness 4, body 3.5, balance 4, aftertaste 3.
MW D'Caff Mexico
Mountain Water Process decaf — no chemicals, no compromise.
Java cup ring — Indonesia single origin, washed, light roast; tasting profile aroma 4, acidity 3, sweetness 3.5, body 4.5, balance 4, aftertaste 4.
Java
Old-world Indonesian single origin — earthy depth with a clean, light-roast lift.

Cupping Reference

Reading the Process

Every Sanctuary coffee tells you how it was processed — the steps between ripe red cherry and green bean. How much fruit is kept on while it dries shapes almost everything you taste in the cup.

Washed

Wet Process

Skin, fruit, and the sticky mucilage are all stripped away before the bean is dried in its parchment. The cleanest method — it lets origin character and acidity shine through.

Clean · Bright · Crisp

Honey

Pulped Natural

The skin comes off, but some sticky mucilage — the “honey” — is left clinging to the bean as it dries. A middle path: more body than washed, more clarity than natural.

Round · Syrupy-Sweet · Soft Acidity

Natural

Dry Process

The whole cherry dries intact, fruit and all, so the bean drinks in sugars from the pulp around it. The oldest method on earth, and the fruitiest cup in the lineup.

Fruity · Heavy-Bodied · Sweet

The Honey Scale

Honey coffees are named for how much mucilage stays on the bean — and how dark it turns as it slowly dries.

White Honey

Almost all mucilage removed; dried fast in open sun. The lightest, most delicate of the honeys.

Yellow Honey

A little more mucilage left on, dried in light shade. Gentle, balanced sweetness.

Red Honey

More mucilage, slower drying under partial shade. Deeper fruit and a fuller body.

Black Honey

The most mucilage of all, dried slowest under cover. The boldest, jammiest cup.

Mountain Water Process · Decaf

A chemical-free decaf from Mexico: green beans soak so the caffeine drifts out into pure mountain spring water, while the flavor compounds stay behind. No solvents — just water. Smooth · Sweet · True to Origin