Roast Profiles and Bean Quality Knowing when to hold back and when to let go must be determined in roast profiles and this determination comes down to bean quality. There’s a beautiful tension in roasting coffee, the dance between control and letting the bean speak...
By Appointment Only: The Future of Coffee Worth Waiting For By Appointment Only, that sounds crazy right, but perhaps this is the future of coffee worth waiting for. Imagine this: instead of rushing into a cafe for your morning caffeine fix, you book an appointment to...
When Coffee Costs $200 Per Kilo Every so often, a coffee arrives that makes you pause. Not just because of how it tastes in the cup, but because of what it costs. We’ve just secured a coffee that sits at $70 per kilo, making it the most expensive lot we’ve ever put on...
Why Funky Coffees Taste the Way They Do We’ve talked about what funky coffee tastes like, let’s get to the bottom of why funky coffees taste the way they do! It All Starts with Fermentation Every coffee cherry goes through some kind of fermentation after...
We had an incredible time pouring at this year’s London Coffee Festival, and as always, we walked away with some fresh insights from talking to hundreds of people who love coffee. 1. Fruity, Funky Coffees Are Having a Moment One thing was crystal clear: people are...
