Some of you may have noticed that we have a coffee from Ecoagricola already, which is natural processed and 100% Yellow Catucai. This time around, we picked up a bit of their Cup of Excellence awarded coffee. It’s the same variety but processed using the Pulped—Natural method instead of Natural. Pulped—Natural coffees typically have a […]
Let’s take a look at some of the most common points of interest going through an Artisan roasters mind when developing a roast recipe for a particular coffee- —Flavour formation in the roasting process A complex and interesting flavour profile cannot be created if the potential is not there to begin with. Higher quality, well […]
All the dictionaries out there state the word Artisan as denoting goods produced on a small scale using traditional methods by skilled craftsmen. That sounds about right when you think about specialty coffee roasting as opposed to commercial grade roasting (think of supermarket and other large commercial brands) Go for the green The highest quality […]
Single Origin coffees are synonymous with distinctiveness. It’s important to know that terroir has a real effect in the coffee industry. In general- Single Origin is a term used for coffees from a single geographical location, as opposed to blends or non- traceable coffees. And by ‘single geographical location’, I mean- a single farm; estate; […]
Finca Monte Urales was named after the Ural Mountains in Russia, due to it’s great elevation. It’s been in the family since 1969 and between Rolando the elder and the younger, the farm benefits from more than 40 years of experience farming coffee. A quick look at the specs: Farm: Finca Monte Urales Varietal(s): 100% […]
Autumn Blend 2018 Brazil Fazenda Sao Silvestre Peru Cuenca Botijas Colombia Inza Cauca FLAVOUR – Treacle Sugar, Pear, Allspice BODY – Medium, Creamy ROAST – Light- Medium ACIDITY – Mellow, Apple SUITABLE FOR – Espresso, Mokapot, Aeropress Brazil Sao Silvestre FARM – Fazenda Sao Silvestre VARIETAL(S) – Yellow Icatú, Bourbon & Típica PROCESSING – Pulped natural […]
You’ll find with our Rwandan coffees that we mention the name of the washing station (central processing area) after the name of the Cooperative. There will be slight differences between washing stations, as farmers surrounding this area will deliver cherries to a particular washing station only. The Umurage washing station was constructed with the intention […]
‘Musasa’ means ‘a place to make a bed’ and ‘Dukunde Kawa’ means ‘let’s love coffee’ in Kinyarwanda. This is a reference to the power of coffee to improve the lives of those in rural communities. The Musasa Dukunde Kawa cooperative has three washing stations lying high in Rwanda’s northwest region. Just a reminder for those […]
Finca El Aguila is owned by Mauricio Ariz and his sons – 4th and 5th generation coffee farmers. The finca occupies 63 hectares very near, just north of the Santa Ana volcano. 43 of these hectares are given over to coffee: the remaining 20 hectares are dedicated to nature conservation or have been planted with […]
Ecoagricola started in the 1970’s as a forestry business, growing pine and eucalyptus. In 2000, the two brothers Marcelo and Roberto took over farm management from their father- Henrique, and started planning the farms future for the next 30 years. They had a desire to diversify and found that coffee was a perfect fit for […]
