The Cup of Excellence, and Why it Matters
Small farmers can enter and win the Cup of Excellen ce for the first time, flavour profiles continue to amaze and communities not known for the specialty coffee thrive like never before...
What to know About Cascara, The Coffee Drink That’s More Like Tea
Cascara is found somewhere at the intersection of coffee and tea, and although it comes from the coffee plant, the drink doesn't taste anything like coffee.
Ethiopia: What to Expect from Crop 2022
After traveling to Ethiopia, visiting our partners and selecting our 2022 crops, we thought a recap on the situation in Ethiopia and highlight the main key points for this origin would be beneficial!
Cupping Coffee for Science
We took part in the World Coffee Research International Multi-Location Variety Trial cupping experiment. Read on to see what we did!
The End of the Cascara Ban in Europe
Good news for the coffee world: the Cascara ban in Europe is over! Read on to find out more about this amazing coffee and its history.
Have you ever heard about thermal fermentation ?
To answer this question, we spoke with Luis Campos from Cordillera de Fuego in Costa Rica. Luis Campos is the owner of the mill ‘Cordillera de Fuego’ from where we imported several lots this year.
Frost in Brazil – A new challenge tackling the coffee world.
As many of you have already seen in photos, Brazil has been hit by a wave of frost in 3 coffee regions in the past week: Paraná, São Paulo and Minas Gerais. This is the worst frost in Brazil since 1994 and the impact on production has not yet been fully evaluated. Let's try to analyze in detail what happened.
What is going on the coffee supply chain?
Shortage of empty containers, port congestions, Suez Canal blockage …. What is going on the coffee supply chain?
Water Activity
Water activity is becoming increasingly important as a decisive measurement in green coffee control. But sometimes the definition of water activity remains a bit unclear. Let's try to explain more about this topic today!
Let’s Talk About The Anaerobic Process
Our selection for the new crop Costa Rica is about to be finalized and we are already very excited to receive our new coffees. Most of the coffees we have been selecting are naturals or honey process but some lots are also anaerobic. We thought that maybe it could be interesting to explain a bit more about this special process.