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The Process of Sourcing and Sampling New Coffee
This week I wanted to dig a little into some fundamental processes at the roastery – the sampling and selection of coffees. This happens all...
Experience Esmeralda Special Gesha
Esmeralda Special from Hacienda La Esmeralda in Panama has been an enigmatic almost mythical coffee ever since I got into the industry in 2006. ...
Are Experimental Processing Flavours too Dominant?
I have been thinking about this recently as we taste more samples than ever before with strong anaerobic processing flavour profiles. It reminded me of...
The Boundaries of Natural Cup Profiles
In the first video I filmed for my YouTube channel, I posed the question, “Cinnamon Coffee - Is it Cheating?”. Cinnamon notes in coffee had...
Shade Grown Coffee
Recently, I was lucky enough to learn more about shade grown coffee research from Amanda Caudill, a professor at the University of Columbia in New...
The Carbon Footprint of Coffee
As with every aspect of our lives, there is an expenditure of energy throughout the supply chain to create each cup of coffee. This topic...
Our Approach to Roasting
Roasting is one of those processes that is really, fundamentally simple, but that has heaps of complexity lying in the detail. On the face...
The Story of Gesha
I would wager that Gesha has adopted the mantle as the most prestigious and elevated coffee varietal. Naturally, this also means it can be contentious...
Why are more great coffees coming from Colombia?
Each year we sample roughly a thousand coffees. Some of these are new harvest samples of coffee we have bought before but many are new...