We have been watching the progress of this processing form and never felt that the flavours were clean enough to present the flavours of the field. While we get excited about enhancing flavours and pushing the borders of coffee, we have a strong believe that coffee is still coffee...
David Salinas creates beautiful products that allow us to really express our love for coffee. In this interview, David talks about his journey from coffee to design, and what brings these two worlds together.
On our quest for a lower caffeine solution, we discovered a naturally grown, low-caffeine varietal - Laurina. This Arabica Bourbon mutation contains only 0.3%–0,5% caffeine. Regular Arabica beans typically contain around...
During World of Coffee 2019 we were lucky to be visited by Boyce Harries, owner of Chania Estate in Kenya. Boyce's incredible natural processed French Mission varietal was our feature coffee for World of Coffee this year, so we asked him a few questions...
During World of Coffee 2019 we hosted a cupping with our export partners Belco and some of the producers we work with - one of whom was Mauricio, owner of Finca Himalaya. We took this opportunity to talk to him about Specialty Coffee processing...
This is part two of our update on the Water Treatment Sustainability Project - one of the first sustainability projects we have been directly involved in. This latest update on the project was compiled for us by FAF.
Ethiopia, often referred to as the birthplace of coffee, grows some of the strongest coffee plants in the world. These plants are so strong they can grow wild in pristine forest or in the gardens of a homestead – which is where most of Ethiopia’s coffee is produced.
Using Fazenda Ambiental Fortaleza as a model, the Water Treatment Sustainability Project is an initiative to bring the same level of water cleanliness, treatment, and conservation to participating producers.
When we discuss sustainability at source we are talking about two different things. This page defines both environmental and economic sustainability at source and explains why we regard Specialty Coffee as a unique opportunity to change the coffee supply chain.
This is part two in our series on why we take our green bean quality grading very seriously. Next to tasting and analysing our roasts every day on the bar, and every week in our quality control meetings, we measure the following parameters on a monthly basis...
When roasting our coffees we are aiming to develop the natural flavours of each one to present incredibly clean cup profiles. However, we can only approach coffees with our lighter roast technique if our green bean qualities are top notch...
