Journal
Was wir beim Kaffeemachen gelernt haben — aufgeschrieben, damit Sie es nicht selbst herausfinden müssen.
Coffee is at its best between four days and four weeks off the roaster. Roasting Monday and Thursday means nothing in the warehouse is more than three days old when it ships. Every batch is 12 kg on a drum roaster with a…
Artikel lesen →Our Colombia Huila is not one farm. It is fourteen smallholdings around Pitalito, most of them under three hectares, pooled through a cooperative that mills and dries the lot together. We visited in August, during the fl…
Artikel lesen →Decaf has a reputation it earned thirty years ago, when the process used solvents and the coffee going in was whatever nobody else wanted. The Swiss Water process uses only water, temperature and activated carbon. Green …
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