We are excited about the Brazilian coffees we have coming in this year. We have a group of 6 producers, mostly small to medium and one larger in size that we are working with consistently and have agreed on fair prices that are not determined by the current market price. Read more…
We have been privileged to work with producers in El Salvador who we have a long relationship with and who have really enriched our business and have given us a unique range of coffees that have always made us proud to have on our offer list. Working with Gilberto Baraona Read more…
Meet our new colleagues in Tropiq Ethiopia! Ethiopia is a diverted and a complicated place to work in. We are constantly travelling there, and we have an origin office with ground staff, and a cupping lab located in Addis Ababa. We know what we are looking for and will be Read more…
“If you don’t love coffee, you cannot produce great coffee” Marysabel Caballero When Marysabel Caballero was a little girl, her parents decided to get back into coffee, quit their city jobs and started farming. She remembers life on the farm fondly. She loved being with her family on the farm Read more…
I love when the dry season starts in Costa Rica, the sunny weather really makes me feel the harvest atmosphere, we know that the harvest is coming as soon as we see nice sunsets and indigenous people arriving to the farms, coming mostly from Panama to pick the coffee cherries. Read more…
Burundian washed, naturals and honeys are on their way. Oh yes, and some really good ones too. We were there in end of May to visit our producer, Salum Ramadhan, and to cup. Already then the coffees for this season were cupping very well, and much better than last year Read more…
Costa Rica has always been known for its “tico time” and this is something that you might not have heard of before. In a few words “tico time” means no worries, “Hakuna Matata”, everything will be alright and if we say a meeting will be at 8:00 am, ahh it’s Read more…
It is commonly accepted that the drying phase of coffee production is essential in maintaining the qualities and characteristics that already exist within the bean, and extending the longevity of the product. Initially coffee parchment will have a moisture content of around 45%, and at this stage the coffee is Read more…
It seems to be a good year for coffees, and our Burundian coffees are tasting great this year! We should be able to make our first selections now the next few weeks with shipments around July/August. We will buy naturals and washed as well as a small selection of honeys. Read more…
It’s been an exciting start for this year’s Ethiopian purchases. First of all we have seen amazing cup profiles, overall much better than last year. Secondly, last year they changed the regulations allowing producers with privately owned washing stations to sell their coffees directly, outside of the ECX (Ethiopia Commodity Read more…
What’s the thing with Huila? Why are we and so many roasters almost addicted to those coffees? Well, I think it’s first of all the combination of tons of fruit, the sweetness, richness and the complexity you can find in many of the great coffees there. But there is also Read more…
Writing this while sitting in a car on my way to Nyeri and Kirinyaga. After some days with loads of cupping we’ll be visiting Kamwangi and Gathaiti among other places.. Hopefully we can find a way to build in some more value to our relationships there. I am here with Read more…
We have the last few years been involved in a project with a producer in Antioquia that’s been having such a great progress and development with his coffees and quality. It’s about great washed coffees of different cultivars, but also naturals dried in an innovative way. But most of all Read more…
From being here almost one month now, I am actually starting to get a hang of this place. But for those of you who do not know Ethiopia, I have listed my favourite fun facts about Ethiopia below. Over 80 languages are spoken in this country. The most widely spoken Read more…
I have tried to wrap up what we are currently doing on the sourcing side, and what to expect of this season’s harvest. ☺ In addition to Colombian arrivals it’s the time of year again when everything seems to happen at once, both in Centrals and East Africa. Ethiopia and Read more…
We’re sponsoring a new educational project in Tanzania called Coffee Club, with the aim to improve the future for the kids in the regions we are buying coffee from, and increase the quality of the coffee in this region long term. We will sponsor Coffee Club in one school, the Read more…
For the second year we are doing a small and limited selection of fully washed Indonesian coffees from Java. These coffees are in our opinion pretty unique and different from most other Indonesian coffees. It’s all from Frinsa Estate located in West Java. We were there in September and have done our final selection and approved the PSS samples. These coffees are now ready to ship and should arrive in end December.
This is exciting stuff. We are finally increasing our range of organic coffees, this time from Colombia. We didn’t buy them only for being organic, they taste great too. It’s from a recent buying program we have initiated with an exporter. They also have their own purchasing point (bodega) and Read more…
On my most recent trip to Brazil I visited the three main partners we are working with in Minas Gerais. Two of the coffees we work with are in Sul de Minas area of Minas Gerais, Jaguara and Diquinho. We also work with Augusto, in Mantiqueira. He is a 5th Read more…
Burundi is a tiny country with a history of conflict and struggle, known for its close relation to its neighbour in the north. Yet whenever I have crossed from Rwanda into Burundi I have felt a stark contrast between the two countries. Of course, I see the rolling hills unfold Read more…
Our fresh crop Costa Ricans have landed in our warehouse in New Jersey. 🙌 Whether you are looking for honeys that pop or a Geisha that stuns, we got you covered. We all know there’s a lot to love about Costa Rica. Whether it’s the lush mountains from a picture or the promise of adventure in a tourism catalog, we already feel close ties to this coffee origin. We may even have been fortunate enough to experience these things first hand.