Congratulations to Chinmin from our roasting class! Having trained with us for many years and constantly returning to Green Stone to practice, Chinmin submitted to Coffee Review for the very first time this year and earned an impressive 93 points with a Gori Gesha Natural!

Congratulations to our new roasting student, Calvin! After completing both the SCA Roasting Certification course and our Blending Masterclass, Calvin made his first Coffee Review submission this past March, achieving an excellent 93 points with a Hambella Kurume Natural!

Huge congratulations to senior roasting alumnus Mark (from Shulin Marco Handmade Coffee)! In this year’s SOE (Single Origin Espresso) featured report, his Rwanda Red Bourbon Honey earned an outstanding cupping score of 94 points and ranked among the Top 10!

Trista, who recently completed both our hands-on roasting practicals and certificate courses, followed up with our blending class early this year. Designing a blend tailored to her preferred aroma and body balance—a concept blend combining a partial green-bean pre-blend of three origins with one primary base bean—she submitted to Coffee Review for the first time. Her Espresso Blend scored a solid 91 points! Warmest congratulations—achieving a firm 91 on a debut blend is a truly commendable milestone.

In March, Mark (Marco Coffee, Shulin) also independently submitted a light-roast single-origin Colombia, scoring another high 93 points. Known for his mastery of the Rubasse roaster, Mark continues to push boundaries across diverse roast profiles and single-origin espressos. His consistent high scores in recent years serve as a shining example for all our newer students to follow!