INSIGHTS

FROM MAXWELL COLONNA-DASHWOOD

End of Year Highlights: 2024

Newsletter – December 29, 2024

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We made some instant coffee

Newsletter – December 6, 2024

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Innovation versus maintenance

Newsletter – November 10, 2024

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THE CHALLENGE OF ROASTING FOR BREW METHODS

Newsletter – August 4, 2024

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17 years in coffee, what's changed?

Newsletter – June 9, 2024

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OUR EVOLVING FREEZER MENU'S

Newsletter – March 12, 2024

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THE IMPACT OF WATER IN COFFEE

Newsletter – February 17, 2024

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END OF YEAR HIGHLIGHTS: 2023

Newsletter – December 22, 2023

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MOZAMBIQUE: JOURNEY TO COLONNA

Newsletter – November 12, 2023

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THE CONCEPT OF QUALITY

Newsletter – April 23, 2023

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HAND CRAFTED MEETS AUTOMATED

Newsletter – February 14, 2023

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THE CHANGING PRICE OF GREEN COFFEE

Newsletter – August 17, 2022

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CAFÉ GRANJA LA ESPERANZA

Newsletter – August 7, 2022

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CAPSULE PROGRESSION

Newsletter – July 17, 2022

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GOODBYE FLAVOUR NOTES

Newsletter – May 8, 2022

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THE BENEFITS OF FREEZING COFFEE

Newsletter – March 13, 2022

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THE PROCESS OF SOURCING AND SAMPLING COFFEE

Newsletter – January 23, 2022

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HAS FLAVOUR IN COFFEE GONE TOO FAR?

Newsletter – November 28, 2021

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ESMERALDA SPECIAL GESHA

Newsletter – October 24, 2021

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ARE EXPERIMENTAL PROCESSING FLAVOURS TOO DOMINANT?

Newsletter – October 3, 2021

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The Boundaries of Natural Cup Profiles

Newsletter – August 22, 2021

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SHADE GROWN COFFEE

Newsletter – August 8, 2021

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THE MORNING MACHINE

Product Insights

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RATIO 6

Product Insights

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THE OPAL ONE CAPSULE MACHINE

Product Insights

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THE CARBON FOOTPRINT OF COFFEE

Newsletter – May 30, 2021

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OUR APPROACH TO ROASTING

Newsletter – May 2, 2021

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THE STORY OF GESHA

Newsletter – April 18, 2021

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WHY MORE GREAT COFFEES ARE COMING FROM COLOMBIA

Newsletter – March 21, 2021

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THE SUPER TASTER

Newsletter – March 7, 2020

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RE-THINKING THE IMPORTANCE OF FRESHNESS IN COFFEE

Newsletter – February 21, 2020

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