Read about the stories our new coffee releases and the farmers that grow the crops. We also throw in some updates from behind the scenes at Badger and Dodo.
Region: TurrialbaProducer: Diego RobeloFarm: Aquiares EstateProcess: WashedVariety: F1 Hybrids – Centroamericano, Esperanza and MarianaProcess: WashedDrying: PatioCupping notes: Chocolate, Sugarcane, Red
Producer: Ashok and Divya PatreLocation: Chikmagalur, IndiaFarm Name: RatnagiriFarm Size: 108 hectaresElevation: 1,340 maslVariety: CatuaíProcess: Extended Carbonic Maceration Anoxic NaturalDrying:
Region: Sierra Flores de Magón, OaxacaProducer : Communities: San Lucas Zoquiápam, Los Frailes, Loma de OcotitlánAltitude: 1700 – 1900 masl.Coffee
Region: Armenia, QuindioFarm : Santa Monica,Farmer: Jairo ArcilaAltitude: 1800 – 2000 m.a.s.lVarieties: GeshaProcess: Extended Dry Anaerobic NaturalDrying: Temperature controlled raised
Region: San RamónFarm: LA TORREAltitude: 1400-1500 maslCoffee varieties: BourbonProcess: Natural AnaerobicDrying: Raised bedCupping notes: Cinnamon, Apple strudel, Manuka HoneyCupping score:
Producer: Alejo Castro KahleFarm: Volcán AzulRegion: Alajuela, TarrazuAltitude: 1400-1500 maslCoffee varieties: GeishaProcess: 6 Days Shaded Natural AnaerobicDrying: PatioCupping notes: Raspberry,
Countries: Colombia & EthiopiaVarieties: Pink Bourbon & JARC varietiesProcess: Natural & Anaerobic infused with Lulo Fruit & Wine YeastDrying: Raised
Region: Mount KenyaAltitude: 1500-2100 maslCoffee varieties: SL 34, Ruiru 11Process: WashedDrying: Dried on African drying beds for 21-30 daysCupping notes:
Town: Gunung TujuhRegion: Kerinci, SumatraOwner: 320 members of Koerintji Barokah Bersama CooperativeAltitude: 1600maslCoffee varieties: Andung Sari, Sigarar UtangProcess: Anaerobic NaturalDrying:
We are delighted to announce that we will be hosting a full night of cupping in our Coffee Academy in
Region: OaxacaProducer: Various Small HoldersAltitude: 1200 – 1600 masl.Coffee varieties: Yellow BourbonProcess: WashedDrying: Patio Under Shade Cloth AwningsCupping notes: Milk
Region: Armenia, QuindioFarm : Santa Monica,Farmer: Jairo ArcilaAltitude: 1800 – 2000 m.a.s.lVarieties: Pink BourbonProcess: Dry Anaerobic infused with Lulo Fruit
We are delighted to announce that we will be hosting a full night of cupping in our Coffee Academy in
Whilst our trip to Centra America was really based around meting the farmers and Nadine in Guatemala we couldn’t resist
Guatemala In summary, this trip to Guatemala was all about exploring ad learning about a coffee we first came across
