Resources
Showing all roaster resources
Why Blum Kaffee puts relationships before quality
Swiss roaster impressed restaurants and grew in hospitality despite the pandemic. Their secret? A fruity Ethiopian natural produced by Boledu Coffee and a relationship-driven sourcing model that shows their customers what they are really about.
published about 2 years ago- Ethiopia
There is more to Kenya than notes of lemon and tomato
UK-based roastery stopped sourcing from the same big exporter everyone else uses in Kenya to buy from the same producers every year through Vava Angwenyi. They describe the fun of exploring different regions and flavour profiles and how access to atypical lots helped them carve a niche following of Kenyan coffee lovers.
published about 2 years ago- Kenya
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 about 2 years ago- Kenya
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 over 2 years agoHow 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 over 2 years ago- Honduras
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 over 2 years agoRave 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 over 2 years ago- Tanzania
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 over 2 years ago- Brazil
- Colombia
- Indonesia
- Ethiopia
- India
- Mexico
- Guatemala
- Peru
- Honduras
- Uganda
- Costa Rica
- El Salvador
- Ecuador
- Tanzania
- Kenya
- Rwanda
- Bolivia
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 over 2 years ago- Ethiopia
- Mexico
- Guatemala
- Honduras
- Costa Rica
- El Salvador
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 over 2 years agoTalk 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 over 2 years agoCropster & 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 over 2 years ago- Costa Rica