Which part of the coffee quality check sequence verifies the quality with cupping?

The correct answer highlights the role of roasting plants sending samples to the Green Coffee Quality (GCQ) team as a key part of the coffee quality check sequence. This step is essential because it involves evaluating the actual characteristics of the coffee after roasting and helps in assessing tasting profile and quality through cupping, which is a systematic method of assessing the aroma and flavor of the coffee.

Cupping allows trained tasters to identify the quality attributes, defects, and overall flavor profile, making it a critical point in ensuring that the roasted coffee meets Starbucks' established quality standards. This process is integral to maintaining consistent flavor and quality in the final product served to customers.

The other options, such as initial checks performed by the SCTC, quality checks on packaging, and farmer feedback, relate to different aspects of the coffee quality management system but do not directly involve the cupping process. Initial checks might focus on aspects like defects in green coffee, while packaging checks ensure product integrity for consumer delivery, and farmer feedback is valuable for overall supply chain quality but does not directly involve the sensory evaluation that occurs during cupping.