News

Seasonality and Sensory Lab
Our buying philosophy and seasonality The shape of the coffee list at any good roasting company is the hallmark of a green buyer. It is their major contribution to the company and their legacy for the future. As some of you know I have been on staff for a few months now, slowly making my mark on Sensory Lab and the coffee we buy. My buying philosophies push Sensory Lab deeper into the realm of relationship coffee and into the never-ending pursuit of freshness. A big part of this philosophy... Read more...
COLOMBIA TRIP PART 2
Colombian coffee is typically harvested twice a year, the main crop and a smaller crop called the mitaka (or fly crop). We are currently in the middle of mitaka in the Huila region on the southern end of Colombia. In Colombia, and Pitalito in particular, production yields are much lower than they should be. It is a sobering fact that some farmers, though their quality is top notch, still can’t produce enough volume to really make a difference to their bottom line. Cost of production for 1kg of exportable coffee... Read more...
COLOMBIA TRIP PART 1
Lucy ward is the Procurement Strategist for Sensory Lab. She travels the globe searching for the best green coffee available.     Read more...