Tasting coffee gives us a window into where the coffee came from and what it's potential can be. Those who work in green buying and sensory analysis are tasked with tasting the truth of a coffee and deciding how it will turn up on retail shelves the world over.  Today we are talking with 2014 U.S. Cup Tasters Champion, Amanda Juris to explore green buying, cupping, sensory analysis, and how our decisions on the cupping table and score sheet impact what the customer ultimately gets in the cafe.  You will leave this conversation with some tips on how to build a solid tasting protocol for your operation and a deeper understanding of what our perceptions and descriptions as professionals do to sway those of the consumer.  Enjoy!   Got questions? Feedback? Want to ask about training and consulting? Chris@keystotheshop.com