Showing 17 roaster resources

    • Research

    Market Trends Survey for Roasters & Green Buyers

    Share your insights and help us create a market intelligence report for producers and roasters. Takes less than 10 minutes. Free e-book and discounted course by CoffeeMind to all respondents.
    published 9 months ago

    • Blog

    Roasting Colombian Coffee With Crankhouse and April Coffee - pt 2

    Specialty coffee roasters Dave Stanton of Crankhouse and Joseph Fisher of April Coffee share their roast profiles for three Colombian coffees.
    published 10 months ago

    • Colombia
    • Blog

    Roasting Colombian Coffee With Crankhouse and April Coffee - pt 1

    Specialty coffee roasters Dave Stanton of Crankhouse and Joseph Fisher of April Coffee share their approach to roasting and profiles for Colombian coffees.
    published 11 months ago

    • Colombia
    • Blog

    Myanmar Origin Story: From Zero Specialty to 90+ in Ten Years

    Myanmar coffee has a unique flavour and a unique history. Learn why this origin is special from the people who worked with farmers.
    published about 1 year ago

    • Myanmar
    • Trends

    Algrano Market Trends Review 2022

    The new Algrano Market Review highlights the stabilising effect of long-term relationships on coffee supply and prices with more than 60% of surveyed coffee roasters and producers wanting to invest more in direct trade practices in 2022.
    published about 2 years ago

    • 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 over 2 years ago

    • Tanzania
    • 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 over 2 years ago

    • 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 over 2 years ago

    • Interview

    Five things you should know about Indonesian coffee

    When most roasters and green buyers think of Indonesian coffee they think about wet-hulled Sumatra. Musty, earthy, spicy, tobacco-y… Some love it, others can’t stand it. However, Indonesia is much more than a cup of earthy wet-hulled Sumatra. Read the summary of our interview with Troy Kiper of Bright Java Coffee and discover the diverse flavour profiles being produced by young forward-thinking cooperatives.
    published over 2 years ago

    • Indonesia
    • Harvest report

    The impact of frost and drought on Brazilian coffee in 2021

    Brazil has faced severe drought since September 2020. This led to higher percentages of malformed beans and screen sizes below 16. Selection and dry-milling will keep defects from reaching roasters but have reduced farms’ productivity.
    published over 2 years ago

    • Brazil
    • Case study

    Friedhats & Gasharu: Embracing Rwanda without fear of potato defect

    The quality of Rwanda's coffee has skyrocketed in the last decade. However, many buyers remain reticent about this origin because they fear the infamous Potato Taste Defect (PTD). Though PTD can't be 100% avoided, it is under scrutiny in the country and its incidence has decreased as quality improved. Now, some progressive roasters are willing to take the risk. Friedhats, a specialty roastery in Amsterdam, talks about their experience with the origin and how they are enjoying a partnership with Gasharu in Nyamasheke. They are not looking back...
    published almost 3 years ago

    • Rwanda
    • Webinar
    • Blog

    Beyond cup scores and blind cuppings: insights from the El Salvador virtual tour

    Female coffee producers, asymmetry of information in the coffee industry, and a virtual tour of El Salvador
    published about 3 years ago

    • El Salvador