When you meet a guy like Eko Purnomowidi from Klasik Cooperative you stop and listen. Not just because he is so engaging but he is also incredibly knowledgeable. Eko is the senior advisor at Klasik Cooperative and a key founder...
COSTA RICA PROCESSING. Costa Rica is home to some of the most revered coffee in Central America. Well known for their exceptional processing methods, Costa Rican coffee is typically very bright and very clean, two factors we absolutely love...
The Making of a Brazilian Coffee I have been mulling over this question for a while; what really makes a cup of coffee stand out from the rest? How do you determine its defining factor of quality? There are so...
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...
A couple of weeks ago I was invited up to Byron Bay to attend the founding meeting of the International Women’s Coffee Alliance (IWCA) Australia chapter. Looking for any excuse to head to Byron for a weekend, I jumped...
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...
Lucy ward is the Procurement Strategist for Sensory Lab. She travels the globe searching for the best green coffee available.
