Kaya Caretta cupping coffee



I wanted to write this blog post just to give you all an insight into how we in work with samples. Samples are a big part of the daily routine here in the Lab and our main way of selling coffee to our customers. In average, we roast 3 hours daily, to prepare for cupping or to send out to you guys and gals.

Morten Wennersgaard

What’s cooking?

We are at the time of year when many roasters are thinking: what’s next? We’re talking about fresh greens, of course. We’ll try to give you an overview of our current and upcoming purchasing so you can plan the next 6 months or more. There are lots of fresh crop goodies on the way from Burundi, Rwanda, Tanzania, Colombia and Brazil. And if all goes well we’ll launch a new origin, Indonesia.