Reflecting (on our fortune this year, on our subscription offering, on our Intro course to brew methodologies). Buiten roastery updates (New face, New crop). Vineyard roastery updates (Intro to roasting, Tastings). 2020 closure dates.
Wet or wash, natural, honey or wet hulled coffee processing – summaries of each
The video Introduction We continuing going into the understanding of the variables and terminology around brewing This is a guide for you to create you own recipes, it is not a prescribedRead More…
A summary of Talk 1 and 2 of the video series discusing coffee brew variables
We came second in the roasters comp, new coffees for August 2020. Announcement of transparency information.
Short and Sweet Summary For those who find slogging through our newsletters a drudgery, here’s an “elevator” mind map: In summary: New coffees: Kenyan Chesiro (PB) Washed Brazilian Cinco Estrelas Natural BurundianRead More…
Step 1: From Seed to Seedling Did you know that it takes 2 days to determine if a seed has a viable embryo? The seed is soaked for two days and thenRead More…
We hope this newsletter finds you well. We are indeed living in interesting times. Elevator summary of the newsletter: For Cape Town – we will be delivered to different areas Monday, WednesdayRead More…
We hope this communication finds you well. In times of a pandemic how else do you start? In January, we sent out a communication that discussed sustainability, and how it is aRead More…
Intro What follows is a one-sided explanation regarding our new pricing structure as from March 2020. Our first price increase in 23 months. It is a long read, so if you doRead More…
A lot to take in from this episode and though we should share it. Link to episode: for apple: podcasts.apple.com/za/podcast/specialty-coffee-association-podcast/id1264797608. General link: SCANews.coffee/podcast/81/the-science-of-coffee-freshness-samo-smrke-expo-lectures-2019/ Description of Episode: Coffee freshness is one of theRead More…
In this newsletter, we will carry on with our introduction into the coffee process by covering wet-hulling. We will also discuss our current issues with sourcing our quality coffees and will introduceRead More…