Measuring moisture and water activity in green coffee samples Coffee, the liquid deliciousness that binds us all together. Whether it is from Africa, South America or Brazil – we all love our cup of joe, especially when it’s fresh! A fresh brew, fresh roast, or even better fresh harvest. But Read more…
Neiva, Colombia – I was practically stumbling out of the plane. It was only a 40-minute long plane ride but I swear (and I don’t believe I am exaggerating when I say) it was one of the biggest teases of my life. You see, that previous night I got into Read more…
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.
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.
(A guest post by Seife Tuuloskorpi of Ethiopian Beans about a project he is working on in Ethiopia. Read more about our partnership here, and please email us if you are interested in buying this coffee!) Tekle Mammo has been working with coffee growers all his life. He has taken Read more…
It’s been a while since we have posted on this blog. The reason for that is simply the fact that there has been a lot of traveling as well as a lot of non-coffee related stuff to deal with. As Nordic Approach is a new company there is a lot Read more…