|You might have noticed our offers list is not as long as it used to be. There are a couple of reasons for this.|
Previously we planned our buying based on past years’ experience which gave us a pretty good idea of your coffee needs. But then pandemic came and shook our industry like a snow globe. Until the shaking stops, no one can really say how anything will land, so we’re a little more cautious with our purchasing. We don’t want to make promises to our producing partners we can’t fulfil, so the best we can do right now is stay in regular contact with them, and make very careful selections.
Additionally, not being able to travel to origin means selecting coffees takes more time. Fortunately, our deep relationships in origin countries, the projects we have developed, and the premiums we have consistently paid over the years all ensure we still have access to great coffee. But instead of traveling to visit our origin partners and cup hundreds of coffees in a few days, our buyers rely on samples being sent to Oslo. The process is slower, but the coffees are still coming.
Tell us what you need
|Knowing the kinds of coffee you will be seeking in the coming months makes it easier for us to ensure we’ll have those coffees on our Spot list.|
One way you can communicate your needs is by pre-booking coffee. This can mean reserving a coffee as soon as we confirm a selection. It can also mean making a decision much earlier in the harvest. Pre-booking is a way to ensure you get the profiles and qualities you need. It also lowers our risk and sometimes allows us to book additional containers with confidence, and provide vital support for our producers in this crisis. In Jamie’s latest blog post he explains how early commitments from our roasters enabled us to maintain our commitments in Rwanda.
Of course, we are all impacted by uncertainty and not every roastery can commit to coffees in advance. If you are not in a position to pre-book coffees, no problem. Just keep us in the loop on how your business is going and what the next three to nine months might look like. No matter the size of your business, we want to hear from you. Reach out to your sales representative or email us at firstname.lastname@example.org.
Spot coffees Our sourcing team are working hard to keep the coffee flowing into our Belgium warehouses and we expect our offers list will start growing very soon. See below for details on what we’re expecting will land in the coming months.
Plus, there are still many great lots available on our Spot offer list and more are on their way.
|IndonesiaWe have a direct relationship with a producer in Java, Wildan Mustofa of Frinsa Estate. Wildan is working constantly to improve the flavour and clarity of wet hulled coffee, experimenting on new processing techniques, and producing outstanding washed coffees.|
Landing: Early October
Coffees: Mix of micro-lots and blends from Java
Processing: Washed, natural, wet hulled and special preps.
|In Colombia we have several well-established partnerships with cooperatives and associations, facilitated through exporters on the ground. We have developed traceable micro-lot programs and traceable community blends (30-60 bags) from each project. We cup and ship only fresh coffees, and we are expecting at least three more containers between October and February. |
Coffees: A mix of micro-lots and blends from farms and communities in Nariño and Huila.
Processing: Washed, natural, extended fermentation.
Coffees: Certified organic coffees from Tolima and micro-lots and blends from farmers in Nariño.
Coffees: Micro-lots, larger single farm lots and blends from Juan Saldarriaga and other quality focused producers in Antioquia.
Processing: Washed and naturals
|We mainly work in Cajamarca, around Jaen and further north in Peru. We work with export partners, Origin Coffee Lab, plus we are building relationships with some smaller cooperatives like Cedros and Selva Andina. |
The first container has been booked, and we expect another three before the end of the year.
This is our 2nd year in Peru and the quality has been extremely good so far, plummy and balanced with good weight; lots that can work for a variety of purposes and roasts.
Coffee: Micro-lots and blends by quality-focused smallholders
Landing: Early October
|Our focus in Brazil is tightly on a small region in the mountains of Mantiqueira de Minas in Sul de Minas.|
Joanne has steadily built a buying program with a group of young and innovative producers who are very focused on producing high quality coffees on small farms (relatively speaking). Our producers frequently practice selective hand picking, which is very rare in Brazil. They are also experimenting with long fermentations, box fermentation, and anaerobic fermentation for both washed and naturals.
Expect profiles full of fruit flavours and sweetness, and only subtle notes of nuttiness. The first container is booked and shipping soon. At least two more containers are expected.
Coffee: micro-lots and blends
Processing: Natural and special preparations.
|We are planning two half-containers of coffees from Kingha Coffee in West Uganda. Together with Kingsley Griffin of Kingha Estate, we are developing new processing protocols. We pre-contract these coffees, and pre-finance part of the process. Kingha Estate also buys cherries from surrounding smallholders, most of whom have never previously had access to the specialty market. |
Coffee: Micro-lots and blends
Processing: Washed, natural, and special preparations.