Resources

• Interview

Travel through Kenya

Discover Kenya's culture and learn to truly enjoy its coffee with Vava Angwenyi. Know the diverse regions where the lots you cup are cultivated and the music to play at the cupping table. Find out what to read and how to appreciate the landscape whilst escaping the clichés.
published

• Kenya

• Trends

Nine ways to better plan your green supply

The Head of Coffee of Henauer Kaffee and Plot Roasting’s Green Buyer share their basic forecasting principles so that you can start a sourcing plan to keep the green flowing at the right time, in the right amount and with the right quality.
published

• Case study

How a roaster is having an impact in the lives of Honduran smallholders

Having an impact at origin is more than paying above the C price for specialty coffee. Dutch roastery Wakuli partners with Cafesmo in Ocotepeque to help farmers improve the quality of their beans so they can get better pay from all of their customers. Their story started at Algrano in 2021.
published

• Honduras

• Trends
• Interview

How to review prices as your green goes up

Supply reductions, climate change, volatility on the C-market, shipping crisis, COVID, and inflation are making everything more expensive. It’s hard not to pass some of the extra costs down to consumers. Learn how two experienced roasters control their costs and approach pricing with customers.
published

• Case study

Rave Coffee, Old Spike Roasters and the rising popularity of Tanzanian beans

The two roasters describe how their latest Tanzanian single-origins sourced through Algrano were customer favourites with nothing shy from the quality of Kenyan or Ethiopian lots, sustainable farming practices, a good shelf-life with a stable acidity until the last batches and an added bonus: outstanding synergy with milk.
published

• Tanzania

• Trends

Your Guide to Sourcing and Selling Green Coffee Directly

Download the guide to learn. Producers: about buyers’ needs and how to make offers they can’t resist. Roasters: find out how to communicate and plan, build direct relationships, and access the best lots that never make it to the offer lists.
published

• Brazil
• Colombia
• Indonesia
• Ethiopia
• India
• Mexico
• Guatemala
• Peru
• Honduras
• Uganda
• Costa Rica
• El Salvador
• Ecuador
• Tanzania
• Kenya
• Rwanda
• Bolivia

• Harvest report

Ethiopia and Central America Overview 2021-2022

Ethiopian millers are paying the highest ever prices for cherries and Central American co-operatives are fighting tooth and nail to secure supply against aggressive multinational traders. Download the free report to know more from your partners at origin!
published

• Ethiopia
• Mexico
• Guatemala
• Honduras
• Costa Rica
• El Salvador

• Trends

Why is best to pre-contract your favourite lots in the early days of the harvest

One of the jobs of green buyers is to win the race for coffee to make sure their roastery has the coffees loved by their customers year after year. Get ahead of the sourcing game and support your suppliers by pre-contracting! You know the saying: the early roaster catches the beans...
published

• Webinar

Talk about coffee fermentation with Lucia Solis

What is fermentation? What is intrinsic flavour? Are there flavours that are "painted onto" coffee? Mill consultant and fermentation specialist with a background in winemaking Lucia Solis answer these questions and more. In this webinar, Lucia covers anaerobic fermentation redundancy, intrinsic versus extrinsic flavours, microbial precursors and microbial origins.
published

• Webinar

Cropster & Algrano Series Episode 2

Storytelling is one of the most effective ways for buyers and sellers to build strong and transparent relationships. However, who owns and controls these stories and narratives has often been one-sided. In our second webinar with Algrano we are joined by Philip Schallberger of Kaffeemacher and Diego Robelo of Aquiares Costa Rica to hear some terrific stories and discuss the importance of owning your narrative to empower your presence across the supply chain.
published

• Costa Rica

• Trends
• Interview

Why sometimes you just have to add things to coffee: on fermentation and adulteration

Why we’re probably not using the word “infused” right, what really happens when a farmer adds fruit to coffee and why we should think twice before calling that adulteration. Read about how one of the loudest voices in coffee approaches the subject and learn about other lesser-known benefits of fermentation such as batch consistency, longer shelf-life and why the process doesn’t have to go beyond (more or less) 36 hours.
published

• Blog

The principles behind Algrano's direct sourcing

To source directly means simply that it is the producers who make you offers when the coffees are still in their possession. The quality, price and samples you get come straight from them. This model has a lot of potential but it is only as ethical as the roaster who embraces it. Below are the principles we endorse to make direct sourcing a tool for positive change.
published