Resources
Showing 4 producer resources
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 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 agoWhy 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 agoFriedhats & 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